We’re always looking for a reason to throw a party! Why not invite friends over for a festive Saint Patrick’s Day brunch? On the menu: Sausage, baked beans, scrambled eggs—Irish coffee, of course!—and these miniature Irish Soda Breads (ready in fewer than 30 minutes)!
I love these minis because you get tons of crust on all sides. Serve warm with loads of soft, salted butter. You can make ‘em up to 1 day ahead. Just store in an airtight container and reheat in a 350˚F oven until warmed through.
Want to get a little boozy? Soak the raisins in Irish whiskey before adding them to the dough—mhmm!
photos by Erin Phraner
- 2 1/4 cups self-rising flour
- 4 tablespoons cold butter, cut into pieces, plus 4 tablespoons butter, melted
- 1 cup buttermilk
- 1/2 cup raisins soaked in whiskey and drained
- 1 tablespoon caraway seeds
- whiskey, for soaking raisins
- Preheat the oven to 400˚F. Line a baking sheet with parchment paper; sprinkle center with 1/4 cup flour.
- In a food processor, pulse the remaining 2 cups flour and the cold butter until the butter is in small bits. Add the buttermilk and pulse a few times until the dough comes together into small clumps.
- Scrape dough onto the prepared baking sheet. Top with the raisins and caraway seeds and knead until combined and flour is incorporated. Pat dough into flat disk. With the heel of your hand, press and spread dough to 1 inch thick. Cut into circles using 1 1/2 inch cookie cutter; repeat with scraps. Arrange circles on baking sheet; generously brush with the melted butter.
- Bake breads 12 to 15 minutes or until golden. Serve immediately (with lots of butter!) or store up to 1 day and reheat in a 350˚F oven.
- Makes about 2 dozen.