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can I freeze the dough? and if so, should I defrost overnight or bake from frozen?
Hi Susan, good question. It is a “quick bread” recipe in that the leaving starts happening as soon as you make the dough. So it isn’t a good one for making the dough ahead. Better to make the soda bread biscuits, let them cool, then put them in a freezer bag, press out the air and freeze. Just heat them up in the microwave or in a warm oven when you want to eat.
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!
Great idea for muffins! They worked perfectly!
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
Great Andrea, I’m so glad you liked them! Love the idea of using half whole wheat bread.
Brilliant! Last-minute soda bread for St. Patrick’s Day dinner. Delicious.
Just baked these for a St. Patty’s Day dinner. Easy and DELISH! This recipe is a keeper!
Hi,Mine took 18 mins brown.Also -way more than 12 (I used an ice cream scoop) so put the rest on a cookie sheet.
Can I use a Jumbo Muffin pan rather than a conventional one ?
Hi, Robert! Emma here, managing editor for Simply Recipes. Yes you can use a jumbo pan. Either double the amount of batter in each cup (baking time will probably be increased), or make them regular-sized and know that your breads might be a little flatter (like scones). Enjoy!
I make these for St. Patrick’s Day. I like the optional add-ins, and lemon with rosemary is probably my favorite. If we can’t finish them the same day (admittedly rare) I refrigerate them, cut them in half, toast lightly and spread with blackberry jam.
These are delicious! I’m allergic to dairy so I subbed coconut milk for the milk and added 1 T plus 1 t vinegar, to it for the buttermilk. I used 3 T unprocessed cane sugar for the sugar. Putting them in the muffin tins made them huge, so instead I dropped them onto a cookie sheet and got 18. They baked up in 10 minutes. You know it’s a good recipe when it holds up so well to substitutions and turns out divine every time. This is one for my recipe box for sure. Fabulous! Thank you!
How long will these keep well? I would like to try making them for my daughter’s wedding dinner tomorrow nght.
Hi Lori, soda bread should typically be made right before serving.
I made these today on St. Patrick’s Day. They came out great! They taste just as good as my mothers’ Irish soda bread, except in miniature form. Thanks for a wonderful recipe! I will be baking up a batch for my co-workers tomorrow!
How long will these stay fresh? I want to bring them to a brunch event on St. Patrick day. Could I make them the night before? Thanks.
Hi Tiny, like any quick bread, these biscuits will be best freshly baked. I would make them the morning of.
They also look a lot like a UK rock cake. Do you have those in Ireland?
These were delicious! Soft and flaky and wonderful. I’m a bit of a junkie for the raisin/caraway combination, so even though I used the max recommended amounts, I found myself craving a bit more. I may increase to 3 tsp caraway and 1 1/4 c raisins next time. Otherwise just delicious!
We make these in my Home Ec Classes. Used a quarter recipe for an individual final exam. Works well with fat Free milk and margerine, too. These really taste best with the raisins. Cranraisns or dried fruit would be good for the raisin haters. Great for Christmas morning too.
Great recipe, real easy! I make it at least once a week, usually add garlic,cheese,or some spices to accompany whatever I whip up that night.
how about soy milk instead of buttermilk?
Buttermilk is acidic, which is what you need for the leavening in this bread. So, if you don’t use it, you will need to add some lemon juice or vinegar. ~Elise
I am on my third batch now…I live and work in a community and my colleagues have dubbed these “Sabbath Scones” since I make them on our day off. So far I’ve tried them with Orange zest & ginger, lemon zest and candied ginger, and today, apples, candied ginger, cinnamon & nutmeg. It’s becoming a real adventure: What shall I put in this week? They are ALWAYS yummy! Btw, Last week (Lemon zest & ginger) I was a bit short on buttermilk and make up the difference with lemon juice; worked wonderfully, and raised them even more than the buttermilk alone. I also do not have a muffin tin, but I set muffin papers in a quiche pan and that works just fine!
Thanks for another great recipe! These made for a cozy, delicious start to a cold, rainy day. And they were so quick and easy to make!