Granma’s Irish Biscuits

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

granma scones and teaMakes 8 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.

LABEL Irish biscuits 8

copyright 2014 Barb Szyszkiewicz

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9 comments

  1. Holy Biscuit! I just made these and love them! I am home again today with the kiddos – we’re all sick and I thought to make these and brew up some Breathe Easy / Thorat Coat tea and have a biscuit! They are delicious. Not too sweet, crumbly, buttery (I was extravagant) goodness. HIGHLY recommend to anyone. Easy and perfect for get together’s with friends. They’ll totally think I slaved in the kitchen! And my house smells delish too. Mwahahaha! Home run!

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