Quick Irish Soda Bread Biscuits

I’d never heard of Irish soda bread biscuits until a neighbor brought some to a potluck a few years back. I ate three before I even realized what I was doing. They had that same hearty, slightly tangy taste as regular soda bread, but in cute little biscuit form that you could grab with your hands.

The thing about traditional Irish soda bread is that it takes a while to bake—we’re talking 45 minutes or more. These biscuits? They’re done in about 15. Same great flavor, way less time standing around waiting for the oven timer to go off. I make them now whenever I want that soda bread taste but don’t want to commit to a whole loaf situation.

What Kind of Flour Should I Use?

All-purpose flour is your best bet for these Irish soda bread biscuits, and it’s what most people already have in their pantry. You can use bleached or unbleached – either one will give you great results with a tender, slightly crumbly texture. If you want to add a bit more heartiness to your biscuits, you could swap out up to half of the all-purpose flour for whole wheat flour, though this will make them a bit denser and give them a nuttier flavor. Just make sure your flour is fresh and hasn’t been sitting in the back of your cupboard for years, as old flour can affect both the taste and how well your biscuits rise.

Options for Substitutions

These biscuits are pretty forgiving, so here are some swaps you can make if needed:

• Buttermilk: Don’t have buttermilk? Make your own by adding 2 tablespoons of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes. You can also use plain yogurt thinned with a bit of milk to reach a pourable consistency.
• Fennel seed: If fennel isn’t your thing, you can swap it for caraway seeds to keep that traditional Irish soda bread flavor. Or leave it out completely for plain biscuits – they’ll still turn out great.
• Butter: You can use coconut oil or vegetable shortening instead of butter, though the flavor will be slightly different. Make sure whatever you use is cold before mixing it in.
• All-purpose flour: While all-purpose flour works best for these biscuits, you can substitute up to half with whole wheat flour for a heartier texture. Just know they’ll be a bit denser and may need a splash more buttermilk.
• Baking soda: Don’t substitute the baking soda – it’s essential for reacting with the buttermilk to give these biscuits their rise and tender texture.

Watch Out for These Mistakes While Baking

The biggest mistake when making soda bread biscuits is overworking the dough, which activates too much gluten and results in tough, dense biscuits instead of tender ones – aim for just 8-10 gentle kneads on the counter, no more.

Adding all the buttermilk at once can make your dough too wet and sticky to handle, so start with 1 1/2 cups and add the remaining liquid a tablespoon at a time until the dough just comes together.

Don’t skip the first butter brushing at the 15-minute mark, as this step creates a golden, flavorful crust that sets these biscuits apart from regular ones.

Finally, resist the urge to cut into them right away – letting the biscuits cool for at least 10 minutes helps them firm up and makes them easier to slice without crumbling.

What to Serve With Irish Soda Bread Biscuits?

These biscuits are perfect for soaking up the sauce from a hearty beef stew or shepherd’s pie, making them ideal for any cozy Irish-inspired meal. I love serving them alongside a big bowl of potato leek soup or split pea soup, where they can do double duty as both a side and a spoon. They’re also great at breakfast with some butter and jam, or you can use them to mop up the runny yolk from fried eggs and crispy bacon. The slight anise flavor from the fennel seeds pairs nicely with smoked salmon and cream cheese if you’re going for a fancier brunch spread.

Storage Instructions

Store: Keep your Irish soda bread biscuits in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. They’re best enjoyed within the first day or two when they’re at their peak freshness and texture.

Freeze: These biscuits freeze really well for up to 3 months. Just wrap them individually in plastic wrap, then place them all in a freezer bag. You can pull out just what you need for breakfast or dinner without thawing the whole batch.

Warm Up: To bring back that fresh-baked feel, warm the biscuits in a 350°F oven for about 5-7 minutes if they’re at room temperature, or 10-12 minutes if frozen. You can also split them in half and toast them with a little butter for a crispy edge.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-1950
• Protein: 40-45 g
• Fat: 55-65 g
• Carbohydrates: 315-335 g

Ingredients

• 4 tbsp butter (I like Kerrygold unsalted butter for this)
• 3 cups all-purpose flour (I always use King Arthur all-purpose flour)
• 1 1/4 tsp salt
• 1 tsp baking soda
• 1 tsp sugar
• 2 tsp fennel seed (gives better texture and aroma)
• 2 cups buttermilk

Step 1: Prepare Your Workspace and Preheat Oven

• 1 tablespoon butter

Preheat your oven to 400°F.

While it heats, grease a cast iron skillet or 9-inch round baking dish with 1 tablespoon of butter, making sure to coat the bottom and sides evenly.

This prevents sticking and helps the biscuits develop a golden crust.

Step 2: Combine Dry Ingredients

• 3 cups all-purpose flour
• 1 1/4 tsp salt
• 1 tsp baking soda
• 1 tsp sugar
• 2 tsp fennel seed

In a large bowl, whisk together the flour, salt, baking soda, sugar, and fennel seed.

The fennel seed adds a subtle Irish character and improves the texture of the crumb.

Mix thoroughly to ensure the leavening agents are evenly distributed throughout the flour.

Step 3: Form the Dough

• dry ingredient mixture from Step 2
• 1 1/2 cups buttermilk

Pour 1 1/2 cups of buttermilk into the dry mixture and stir gently with a wooden spoon until a shaggy dough forms.

Don’t overmix—this keeps the biscuits tender.

If the dough seems too dry and won’t come together, add a splash more buttermilk, but remember that Irish soda bread should be slightly sticky rather than smooth.

Turn the dough onto a lightly floured counter and knead gently 4-5 times until it just comes together into a cohesive mass.

Step 4: Shape and Arrange the Biscuits

• dough from Step 3

Flatten the dough from Step 3 into a 1-inch thick disk on your counter, then divide it into 5 or 6 equal portions.

Roll each portion gently into a ball and arrange them in your prepared skillet.

I like to space them close together so they support each other as they bake, creating slightly fluffier interiors while the edges get crispy.

Step 5: Initial Bake

• shaped biscuits from Step 4
• 3 tablespoons butter

Place the skillet in your preheated 400°F oven and bake for 15 minutes.

The biscuits will begin to set and develop a light golden color on top.

While they bake, melt the remaining 3 tablespoons of butter in a small saucepan over low heat or in the oven’s residual heat.

Step 6: Brush and Final Bake

• partially baked biscuits from Step 5
• melted butter from Step 5

Remove the skillet from the oven and brush the tops of each biscuit with the melted butter from Step 5.

Return the skillet to the oven and bake for another 5-10 minutes until the biscuits are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Step 7: Cool and Serve

Remove the biscuits from the oven and let them cool in the skillet for 5 minutes so they set slightly, then transfer to a wire rack to cool completely.

These are best enjoyed warm or at room temperature with butter and jam, or alongside a hearty stew.

Quick Irish Soda Bread Biscuits

Delicious Quick Irish Soda Bread Biscuits recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 biscuits

Calories: 1875

Ingredients Method

Ingredients

  

• 4 tbsp butter (I like Kerrygold unsalted butter for this)
• 3 cups all-purpose flour (I always use King Arthur all-purpose flour)
• 1 1/4 tsp salt
• 1 tsp baking soda
• 1 tsp sugar
• 2 tsp fennel seed (gives better texture and aroma)
• 2 cups buttermilk

Method

 

1. Preheat your oven to 400°F. While it heats, grease a cast iron skillet or 9-inch round baking dish with 1 tablespoon of butter, making sure to coat the bottom and sides evenly. This prevents sticking and helps the biscuits develop a golden crust.
2. In a large bowl, whisk together the flour, salt, baking soda, sugar, and fennel seed. The fennel seed adds a subtle Irish character and improves the texture of the crumb. Mix thoroughly to ensure the leavening agents are evenly distributed throughout the flour.
3. Pour 1 1/2 cups of buttermilk into the dry mixture and stir gently with a wooden spoon until a shaggy dough forms. Don't overmix—this keeps the biscuits tender. If the dough seems too dry and won't come together, add a splash more buttermilk, but remember that Irish soda bread should be slightly sticky rather than smooth. Turn the dough onto a lightly floured counter and knead gently 4-5 times until it just comes together into a cohesive mass.
4. Flatten the dough from Step 3 into a 1-inch thick disk on your counter, then divide it into 5 or 6 equal portions. Roll each portion gently into a ball and arrange them in your prepared skillet. I like to space them close together so they support each other as they bake, creating slightly fluffier interiors while the edges get crispy.
5. Place the skillet in your preheated 400°F oven and bake for 15 minutes. The biscuits will begin to set and develop a light golden color on top. While they bake, melt the remaining 3 tablespoons of butter in a small saucepan over low heat or in the oven's residual heat.
6. Remove the skillet from the oven and brush the tops of each biscuit with the melted butter from Step 5. Return the skillet to the oven and bake for another 5-10 minutes until the biscuits are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
7. Remove the biscuits from the oven and let them cool in the skillet for 5 minutes so they set slightly, then transfer to a wire rack to cool completely. These are best enjoyed warm or at room temperature with butter and jam, or alongside a hearty stew.