Soda Bread Biscuits

St. Patrick's DayBakingBiscuitSoda Bread

Soda Bread Biscuits! Like mini Irish soda breads, these biscuits are made with flour, baking soda, sugar, butter, and buttermilk. Add-ins like raisins and caraway seeds optional.

Photography Credit: Elise Bauer

Biscuits? Muffins? What should I call these mini-soda breads?

Biscuits (American not English) typically aren’t sweet, muffins typically are. These are as sweet as you want them to be, they look like biscuits, you can eat them like biscuits, but you make them in a muffin tin.

Our Favorite Videos

I’ve been struggling with this question for days. It’s been a good excuse to continue taste testing my way through the FIVE DOZEN I’ve made in order to perfect the recipe.

What I can tell you is that they are very good, and that the recipe is wonderfully flexible.

If you want them to be more like traditional soda bread (more biscuit tasting) you can leave out the sugar all together. If you want them to taste more sweet like muffins, you can increase the sugar.

If you are going to eat them immediately, or trying to cut down on fat, you can reduce the butter.

I made a version with raisins, a version with raisins and caraway seeds together, and even a version with just a teaspoon of orange zest as an add-in. They were all great.

I was especially surprised at how good the caraway seeds and the raisins were together, in this slightly sweet biscuit/muffin. Obviously I preferred the full sugar, full butter version, but the lower sugar/lower butter version was good too (I just added more butter and jam to those).

Soda Bread Biscuits Recipe

  • Prep time: 10 minutes
  • Cook time: 12 minutes
  • Yield: Makes 12 biscuits


  • 3 cups all purpose flour
  • 1/4 cup to 1/2 cup of sugar (depending on how sweet you want them)
  • 1 teaspoon baking soda
  • 1 teaspoon Kosher salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 2 teaspoons caraway seeds*
  • 1/2 to 1 cup of raisins*
  • 1 1/4 cups buttermilk**

*These add-ins are entirely optional. You could just do plain biscuits, or add in a teaspoon of orange zest, lemon zest, or a couple tablespoons of chopped candied ginger, or a teaspoon of minced rosemary. Have fun with it!

**You can substitute the 1 1/4 cups buttermilk with 1 cup 3 Tbsp of regular whole milk mixed with 1 Tbsp of white vinegar.


1 Preheat oven, prepare muffin pan: Preheat oven to 425°F. Butter a standard muffin pan.

2 Combine dry ingredients: In a large bowl, vigorously whisk together the flour, sugar, baking soda, and salt.

3 Cut butter into flour, add mix-ins: Cut the butter into tablespoon sized pieces into the bowl of flour. Using your (clean) fingers, work the butter into the flour, schmooshing (technical term) the butter between your fingers and mixing with the flour until the mixture resembles a coarse meal.

If you are using raisins, caraway seeds, or any other add-ins, mix them into the mixture now.

4 Add buttermilk and form dough: Make a well in the center of the flour. Pour the buttermilk into the center of the well. Use a wooden spoon to gently mix the flour into the buttermilk until the flour is moistened with the buttermilk.

Then use your hands to form the mixture into a loose, shaggy, slightly sticky ball of dough.

The dough should be a little sticky, if it's too dry, add a tablespoon more of buttermilk. If it's just too wet to handle, add a sprinkling more of flour. Do not over-mix!

And at this point work quickly. As soon as the acidic buttermilk interacts with the alkaline baking soda, bubbles will form and leavening will start.

5 Divide dough among wells of muffin tin: Break off 12-equal portions of the dough and place them in the wells of the muffin tin.

6 Bake: Put in the oven and bake for 12-13 minutes at 425°F, until the tops are nicely browned. Remove from the oven and let cool for a couple minutes in the pan. Remove the biscuits from the muffin tin to a rack to cool for a few minutes more.

Serve with butter and jam.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

Products We Love

This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.


Oatmeal Muffins with Raisins, Dates, and Walnuts here on Simply Recipes

Irish Soda Bread here on Simply Recipes

Soda Bread Biscuits

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

49 Comments / Reviews

No ImageSoda Bread Biscuits

Did you make it? Rate it!

  1. george

    How long would I knead if using a KitchenAid mixer?

    Show Replies (1)
  2. susan

    can I freeze the dough? and if so, should I defrost overnight or bake from frozen?

    Show Replies (1)
  3. Bonnie Arnold

    Used Craisins instead of raisins and cut ingredients in half to make 4 large biscuits in a jumbo muffin pan. This worked out very well!


  4. Heather Golway Garcia

    Great idea for muffins! They worked perfectly!


  5. Andrea

    These are absolutely incredible!! I made them with a kids cooking class and they were a huge hit! We used 50/50 white whole wheat and all purpose flour


    Show Replies (1)
View More
Soda Bread BiscuitsSoda Bread Biscuits