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basket of irish biscuits w cooling rack in background

Mini Irish Soda Biscuits with Currants, Caraway, and Thyme

Beth Lee
Irish Soda Biscuits come together really quickly, especially if you leave a stick of butter in the freezer to use for grating. I like the combination of caraway, thyme and currants or orange zest and thyme but currants and caraway would be an excellent combination as well.
5 from 9 votes
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course bread
Cuisine Irish
Servings 24 biscuits
Calories 61 kcal

Ingredients
  

  • 1 cup All Purpose Flour
  • 1 cup Whole Wheat Flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1.5 cups buttermilk or 1.25 cups buttermilk and ¼ cup plain yogurt
  • 1 teaspoon honey
  • 2 tablespoons frozen butter shredded

Optional add-ins:

  • 1 teaspoon caraway seeds
  • 1 teaspoon fresh thyme or ½ teaspoon dried thyme
  • ⅓ cup currants hydrate in hot water if yours are a little dry
  • 1 teaspoon orange zest

Instructions
 

  • Preheat oven to 425 degrees and line a baking sheet with parchment paper.
  • Put all dry ingredients thru salt into a small to medium size bowl. If you are using orange zest, thyme, or caraway seeds, add them as well. Whisk it all until combined.
  • In a measuring cup combine buttermilk and honey (yogurt if using).
  • Shred the butter as if shredding cheddar cheese and put it directly into the flour mixture. Use your hands or a pastry blender to mix it in. You should see it clump up a bit. It's not much butter so you will not see all the flour dissolve into little peas of butter - there will be plenty of loose flour still visible.
  • Now pour in the buttermilk mixture and combine with a spatula for a few stirs then add in the currants if you are using them and finish mixing until just combined with no loose flour showing.
  • Let the mixture rest for 5 minutes (or longer).
  • Using an ice cream scoop or large spoon drop a little under a ¼ cup of dough for each biscuit on to the parchment lined baking sheet. Leave about 1.5 inches between each one so they cook evenly and crisp up. Bake for 10 - 12 minutes, then move to a cooling rack. Eat them warm out of the oven if possible but they reheat nicely the next day.

Nutrition

Calories: 61kcalCarbohydrates: 10gProtein: 1gFat: 1gCholesterol: 4mgSodium: 167mgPotassium: 112mgSugar: 2gVitamin A: 60IUVitamin C: 0.3mgCalcium: 44mgIron: 0.6mg
Keyword irish biscuits, irish soda bread, St. Patrick's Day
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