Mini Irish Soda Biscuits with Currants, Caraway, and Thyme
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.
1.5cupsbuttermilkor 1.25 cups buttermilk and 1/4 cup plain yogurt
2tablespoonsfrozen butter shredded
1teaspoonfresh thyme or 1/2 teaspoon dried thyme
1/3cupcurrantshydrate in hot water if yours are a little dry
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.