SODA CUBES RECIPES

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IRISH SODA BREAD WITH RAISINS RECIPE | EPICURIOUS



Irish Soda Bread With Raisins Recipe | Epicurious image

Enriched with butter and buttermilk and studded with plump raisins, this Irish soda bread recipe bakes up with a burnished crust and fluffy crumb.

Provided by Anitra Earle

Total Time 1 hour 10 minutes

Prep Time 20 minutes

Yield Makes 1 loaf

Number Of Ingredients 9

Nonstick vegetable oil spray
2 cups all purpose flour
5 tablespoons sugar, divided
1½ teaspoons baking powder
1 teaspoon salt
¾ teaspoon baking soda
3 tablespoons butter, chilled, cut into cubes
1 cup buttermilk
⅔ cup raisins

Steps:

  • Preheat oven to 375°F. Spray 8-inch-diameter cake pan or cast-iron skillet with nonstick spray. Whisk flour, 4 tablespoons sugar, baking powder, salt, and baking soda in large bowl to blend. Add butter. Using fingertips, rub in until coarse meal forms. Make well in center of flour mixture. Add buttermilk. Gradually stir dry ingredients into milk to blend. Mix in raisins.
  • Using floured hands, shape dough into ball. Transfer to prepared pan and flatten slightly (dough will not come to edges of pan). Sprinkle dough with remaining 1 tablespoon sugar.
  • Bake bread until golden brown and tester inserted into center comes out clean, about 40 minutes. Cool bread in pan 10 minutes. Transfer to rack. Serve warm or at room temperature.

BUTTERY BUTTERMILK BISCUITS RECIPE - GRACE PARISI | FOOD ...



Buttery Buttermilk Biscuits Recipe - Grace Parisi | Food ... image

For exquisitely flaky biscuits, F&W's Grace Parisi makes sure to do two things: Use lots of cold butter and chill the dough before baking it. More Breads and Biscuits

Provided by Grace Parisi

Total Time 40 minutes

Yield Makes about 15 biscuits

Number Of Ingredients 7

2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 sticks unsalted butter—10 tablespoons cut into 1/2-inch cubes and chilled, 2 tablespoons melted
1 cup buttermilk, chilled
Flaky salt, such as Maldon, for sprinkling

Steps:

  • Preheat the oven to 425° and position a rack in the lower third of the oven. In a large shallow bowl, whisk the flour, baking powder, baking soda and fine salt. Add the chilled butter and use a pastry blender or 2 knives to cut the butter into the flour until it is the size of peas. Stir in the buttermilk just until the dough is moistened. Lightly dust a work surface with flour. Turn the dough out onto the surface and knead 2 or 3 times, just until it comes together. Pat the dough into a 1/2-inch-thick disk.
  • Using a floured 2 1/4-inch round cookie cutter, stamp out biscuit rounds as closely together as possible. Gather the scraps and knead them together 2 or 3 times, then flatten the dough and stamp out more biscuit rounds. Pat the remaining scraps together and gently press them into a biscuit.
  • Transfer the biscuits to a large baking sheet and brush the tops with the melted butter. Lightly sprinkle the biscuits with a few grains of flaky salt and chill until firm, about 10 minutes.
  • Bake the biscuits for 20 minutes, or until golden. Let the biscuits cool slightly on the baking sheet before serving.

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