Description
These biscuits are the perfect breakfast companion for coffee or tea!
Ingredients
Units
Scale
- 2 cups Irish style wholemeal flour
- 1 cup all purpose flour
- 1/2 cup granulated sugar
- 1 1/2 tsp salt
- 1 1/2 tsp baking soda
- 1/2 cup (8 oz) unsalted butter, cold and cubed
- 3/4 cup raisins
- 1 1/2 tsp caraway seeds
- 1 1/3 cup whole milk buttermilk, shaken and chilled
- 1/4 cup melted butter for brushing (salted or unsalted)
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Whisk the wholemeal flour, all purpose flour, sugar, salt and soda together in a large bowl. (I used a 3 quart size.)
- Use a pastry cutter to cut the cubed butter into the flour mixture until it resembles coarse crumbs, or large curd cottage cheese. Stir in the raisins and caraway seeds until fully mixed.
- Make a well in the center of the dry ingredients and pour in the buttermilk. Use a stiff spatula to fold everything together until a cohesive dough forms. It’s okay if a few dry flour spots remain, but try to pull everything together.
- Flour the countertop and turn out the dough. Flour your hands and sprinkle some on top of the dough to prevent excess sticking. Working quickly, pat the dough into a slab that measures about an inch thick.
- Use a 2 1/2 inch biscuit cutter to stamp out the biscuits from the slab, flouring the cutter between each biscuit to prevent sticking. As you cut out the biscuits, place them onto the prepared baking sheet, leaving 1/2 inch space between them. Form the scraps into similarly sized biscuits and add them to the baking sheet.
- Brush the biscuits with the melted butter and sprinkle with additional raisins, if desired. Bake for 13-15 minutes, or until the tops are light golden brown. Serve warm with butter!
Nutrition
- Serving Size: 1 biscuit
- Calories: 162
- Sugar: 8.6 g
- Sodium: 261.8 mg
- Fat: 7 g
- Saturated Fat: 4.2 g
- Trans Fat: 0 g
- Carbohydrates: 22.8 g
- Fiber: 0.7 g
- Protein: 2.5 g
- Cholesterol: 18.3 mg