Low Fat Diva Blog

Low Fat recipes,cooking with beer/hops, adventures

Savory or Sweet Soda Bread Biscuits February 10, 2012

I bet when you read the title you thought to yourself “Sweet Soda Bread” that seems contradictory.  Well, you might be right but the biscuits are so delish, you will find yourself making them on a regular basis.  Actually the recipe came purely by accident, I was multitasking too much and read the recipe wrong….oops.   When I re-checked the recipe to see how much buttermilk to put it I discovered that I had put in more sugar than the recipe called for.  So I omitted the caraway seeds and raisins from the original recipe to substitute cranraisins along with some orange zest.  The biscuits were a hit and for a bit of crunch I sprinkled some large crystal sugar onto the biscuits before I baked them.

Try the sweet version and the savory version or make up your own substitutions for the biscuits.  The recipe is great because they have just a few ingredients, nothing to out of the ordinary and take no time at all to put together.  Enjoy!  From comments/questions write to me at ramona@lowfatdivablog.com


Soda Bread Biscuits

2 cups flour

2 Tlb. white sugar

1 tsp. baking soda

1/2 tsp. salt

2 Tlb. cut up cold Blue Bonnet Lite

1/2 cup raisins, cranraisins, yellow raisins, currents, etc.

1 Tlb. caraway seeds

3/4 cup low or no fat buttermilk

Mix flour, sugar, salt, baking soda and salt in a bowl.  Whisk together.  Work in the cold Blue Bonnet by hand.  Add the raisins (if making savory add the caraway seeds now but if sweet then omit the seeds).  Mix in the buttermilk.  Pan the dough onto a lightly floured surface until it’s 1 inch thick.  Cut into 2 1/2 inch rounds with cutter.  Place on baking sheet that has been sprayed with Pam.  If sweet, brush with some egg whites and sprinkle with coarse sugar.  Bake 375 for 15-20 min. depending on oven.  Do not over bake or they will be dry and hard.  Remember these are soda bread biscuits and even though you have added sugar they will not be real sweet so they can be eaten with any meal.



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