Irish Soda Currant Biscuits
In our last post we made Guinness Beef Stew with Irish Soda Biscuits. The recipe for the biscuits was more than we needed for the stew recipe……well you can’t just throw away good food…………Irish Soda Currant Biscuits!
The original recipe for the biscuits came from Martha Stewart. Instead of a sweet adaptation, I used them for a savory dish, and they were wonderful! Check out the recipe.
But, as I said, you just can’t throw away good food, so I made a sweet version, just like Martha.
Funny, my family and friends frequently refer to me as Marty Stewart…..lol. I have been a fan of Martha Stewart for years. If you need an answer to any home or garden question, she is your go-to!
As I posted in the Guinness Beef Stew with Irish Soda Biscuits post, I had never tried currants before. I thought they were just another raisin and I am not a fan of the raisin, but currants are sweeter and they are smaller. Smaller equals better to me…..lol.
I did have to order the currants from Amazon…….I have fallen in love with Amazon. They truly have everything!!!
Caraway seeds give a warm, sweet, nutty, anise flavor and that gave a little something to these biscuits.
A drizzle of powdered sugar glaze and a touch of orange zest…..delicious!
Tender and light these biscuits are a nice coffee or tea time treat or a great grab and go breakfast.Print
Original recipe from Martha Stewart here
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 cup granulated sugar
1/2 teaspoon kosher salt
1 stick cold unsalted butter
1/2 cup dried currants
2 teaspoons caraway seeds
1 cup cold buttermilk
1 cup confectioners’ sugar
2 tablespoons whole milk
1/4 teaspoon grated orange zest
Preheat oven to 425 degrees. Whisk together flour, baking powder, baking soda, granulated sugar, and salt.
Cut butter into small pieces; work into flour mixture with your fingers or a pastry cutter until dough resembles coarse meal. Add currants, caraway seeds, and buttermilk; stir until just combined.
Using an ice cream scoop, scoop dough onto a parchment-lined baking sheet, spaced 3 inches apart. Bake until bottoms are golden, 15 to 20 minutes. Let cool completely on sheet.
Meanwhile, combine confectioners’ sugar, milk, and orange zest. Drizzle over biscuits; serve.