Oh, no! I missed the Lion's Club corned beef dinner on Thursday at the Old Whaler's Church. I guess I'll have to make my own. I baked these Irish Soda Biscuits to fortify myself before heading out to the IGA for ingredients:
Irish Soda Biscuits
Makes 6 to 8 biscuits
1 1/2 cups unbleached all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, softened
2 teaspoons caraway seeds
1 large egg yolk
1/2 cup buttermilk
2 tablespoons honey
1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
2. Combine the flour, baking soda, baking powder, and salt in a large mixing bowl. Add the butter and beat with an electric mixer on low speed until the mixture resembles coarse meal. Stir in the caraway seeds.
3. Whisk together the egg yolk, buttermilk, and honey in a small bowl. Add the egg mixture to the flour mixture and stir just until the dry ingredients are moistened. Do not overmix.
4. Turn out the clumps of dough onto a lightly floured work surface and gently knead once or twice until the dough comes together. With one or two passes of a lightly floured rolling pin, gently roll the dough to a 1/2-inch thickness. Dip a 2 1/2-inch biscuit cutter into some flour and cut as many rounds as you can from the dough. Transfer to the prepared baking sheet. Gently pat the scraps together and cut out more rounds with the remaining dough.
5. Bake until the rounds have risen and are light golden, 12 to 13 minutes. Transfer to a wire rack and let cool for 5 minutes. Serve warm with butter and jam.
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