These are a cross between a drop biscuit and a scone. My Granma was born in County Waterford, Ireland, and used to bake these biscuits every Sunday. She used her kitchen table as her work surface–the same table I am using today.
GRANMA’S IRISH BISCUITS
2 cups flour
4 teaspoons baking powder
1 tablespoon sugar
1 stick margarine, at room temperature (not melted)
raisins, to taste
1/2 cup milk*
1/2 tsp. mace, optional (I added this ingredient. Granma never used it)
Mix all ingredients. Batter shouldn’t stick to fingers (add more flour if necessary). For best results, mix by hand–I dump the semi-mixed dough onto a floured tabletop and knead it a bit–but only a few times.
Drop about 1/2-cup size balls onto floured cookie sheet, or pat into a rough circle and cut into wedges. Makes about 8.
Bake 20 minutes at 350.
*The quantity of milk is variable. Granma never used a measuring cup. If you accidentally put in too much milk, just add a little more flour. This is a “go by the feel of it” kind of recipe.
You may use butter instead of margarine, but Granma always told me that butter is “too extravagant.” Dad says that this translates into “too expensive.” These are a wonderful, quick breakfast item, and nice to serve guests at any time of day, with a good cup of tea.
copyright 2014 Barb Szyszkiewicz