Irish Soda Biscuits and Southeast Asia

Irish Soda Biscuits have absolutely nothing to do with Southeast Asia. But, I do want to tell you about a piece I wrote for NPR.org's Kitchen Window column titled, Food and Longing in Southeast Asia. The story is about how food is essential to an authentic travel experience. AND, there are recipes for Vietnamese Seafood Stew in a Clay Pot, Thai Spicy Shrimp Salad and Greens with Chile and Garlic.

I also did an interview for NPR's food podcast (you can either download it to your MP3 or listen directly from the NPR website). There's a link right at the top of the story. I hope you'll read and listen and let me know what you think!

Well, now. March 17th is right around the corner. The Irish may not have the endless culinary traditions of France, Thailand or Spain, but they've go soda bread. I love the simple whole wheat Irish soda bread based on a recipe from a church cookbook we had when I was a kid. I've mentioned it multiple times, and here's the link again.

This year, I thought about trying a new soda bread recipe. Maybe a jazzier one with raisins, caraway seeds, sugar, multiple eggs...maybe I'd even put it in a loaf pan. But that's not really Irish, ya know? Their food didn't exactly result from living in a land of plenty. The traditional food of Ireland is simple, hearty peasant food, and I'm happy to eat it.

So I decided to adapt my favorite, dead simple recipe to biscuits. I actually didn't change anything but the shape and the baking time, but that's all the change I was up for. These are a perfect companion for soup. And don't forget the sweet Irish butter.

Irish Soda Biscuits

Makes 8 large biscuits

2 c. whole wheat flour (or any combo of whole wheat, whole wheat pastry and Irish style)
1 tsp. baking soda
1/2 tsp. salt
1 egg
1 c. buttermilk
2 tablespoons honey
Turbinado or other coarse sugar (granulated works too), for sprinkling

Preheat oven to 375. Line a baking sheet with parchment paper. Whisk together the flour, baking soda and salt in a large bowl. In a separate bowl, whisk together the egg, buttermilk and honey. Pour the wet ingredients into the bowl with the flour mixture. Stir until all the flour is moistened.

Scoop dough onto the prepared baking sheet to make 8 (roughly 2 1/2-inch wide) biscuits. Sprinkle sugar over tops of biscuits. Bake for 16 to 18 minutes (mine took 17), until bottoms are light brown and a toothpick inserted in the center comes out clean. Cool on baking sheet for 5 minutes then transfer to a rack and cool completely. Serve at room temperature.