A twist on this (on my 3rd variation-on-a-theme) was to bake this as biscuits that my wife, my neighbors, and I all enjoyed...I had never baked biscuits from scratch but this tasted enough like biscuits I've liked that I experimented.. I've made Irish Soda Bread for years, but always in pie tins... using a cast iron skillet or pizza stone works much better...I may toss my pie tins away! The lower yield of this recipe also appeals as I am an empty nester. So here are changes to bake biscuits based on this. I used a pizza stone instead of skillet for more biscuits at a time: the stone gave room for 4 largish biscuits at a time. I apologize if I've changed this so much that this doesn't belong here. I used a full teaspoon of baking soda, and added a full teaspoon of baking powder too. I also added 2 tablespoons of sugar, and 2 tablespoons of melted butter. Finally, I used buttermilk instead of milk (but still added the vinegar to it ahead of time.) I basically prepared the dough as described, then I floured a surface, and rolled the dough into 7 or 8 balls...flattened them on the flour surface, folded them, reshaped into balls again, and then repeated twice (so each ball had been refolded and reformed three times...this only took a few moments.) I then flattened them, brushed a little melted butter on the top of each, and baked half of them at a time, 400 degree oven, on the pizza stone, for exactly 10 minutes. Yields 8 biscuits (or mini loaves) GREAT!
Was this review helpful?
15 users found this review helpful
A twist on this (on my 3rd variation-on-a-theme) was to bake this as biscuits that my wife, my...