Irish Soda Drop Biscuits

Irish Soda Drop Biscuits

The Spruce / Kristina Vanni

Prep: 15 mins
Cook: 12 mins
Total: 27 mins
Servings: 24 servings
Nutrition Facts (per serving)
62 Calories
3g Fat
7g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 24
Amount per serving
Calories 62
% Daily Value*
Total Fat 3g 4%
Saturated Fat 2g 8%
Cholesterol 24mg 8%
Sodium 176mg 8%
Total Carbohydrate 7g 3%
Dietary Fiber 1g 2%
Protein 1g
Calcium 39mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Irish soda drop biscuits are a great twist on the classic Irish soda bread, a quick bread that uses baking soda (or bread soda, as it is referred to in Ireland) as the leavening agent, instead of yeast. The buttermilk reacts with the baking soda to form little bubbles in the dough, making for a light and airy bread. This concept works just as well when it comes to biscuits, so transforming this traditional bread seems to make perfect sense.

This recipe includes caraway seeds, the small black seeds we find in rye bread, that have also made their way into recipes for Irish soda bread. They will add a very distinct flavor so feel free to eliminate them if you don't care for their taste. Serve these Irish soda biscuits warm with lots of soft butter; they are also great with jam.


  • 3 cups all-purpose flour
  • 1/3 cup brown sugar
  • 1 teaspoon caraway seeds
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter (melted)
  • 1 cup buttermilk
  • 2 eggs (beaten)
  • 1 cup dried currants

Steps to Make It

  1. Gather the ingredients.

    Irish Soda Drop Biscuits ingredients

    The Spruce / Kristina Vanni

  2. Preheat oven to 350 F. Line 2 cookie sheets with parchment paper.

    parchment paper lined baking sheets

    The Spruce / Kristina Vanni

  3. In large bowl, combine the flour, brown sugar, caraway seeds, baking powder, baking soda, and salt; mix well with wire whisk.

    combine the flour, brown sugar, caraway seeds, baking powder, baking soda, and salt in a bowl

    The Spruce / Kristina Vanni

  4. In a medium bowl, combine the melted butter, buttermilk, and eggs.

    combine the melted butter, buttermilk, and eggs in a bowl

    The Spruce / Kristina Vanni

  5. Add the liquid ingredients all at once to the dry ingredients and stir until almost mixed. Add the currants and stir until the batter is combined.

    combine wet and dry ingredients in a bowl

    The Spruce / Kristina Vanni

  6. Drop by rounded tablespoons onto the parchment paper-lined cookie sheets.

    biscuit dough on a baking sheet

    The Spruce / Kristina Vanni

  7. Bake for 10 to 14 minutes until the biscuits are browned. Serve warm.

    Irish Soda Drop Biscuits on a baking sheet

    The Spruce / Kristina Vanni

Recipe Tips

  • No matter what type of biscuit you're making, it is best not to mix the dough beyond simply combining the ingredients; over-mixed dough creates tough biscuits instead of tender and flaky ones.
  • If you have a cookie dough scoop (which looks like an ice cream scoop), it will make dropping the biscuit dough much easier and more uniform. For larger biscuits, use a 1/4 cup scoop or measuring cup.
  • Surprise the family and serve up these drop biscuits for breakfast, or use in place of bread when making sandwiches for the kids' lunches.

Recipe Variation

Instead of currants, you can add raisins if you prefer. Or, consider including dried cranberries or chopped dried cherries or apricots.

Accompanying Recipes

Although these biscuits are wonderful on their own, they are also the perfect accompaniment to many Irish main dishes. Ideal for sopping, serve Irish soda drop biscuits with a traditional Irish stew, complete with mutton, potatoes, and leeks. They are also perfect to pair with a beef and Guinness stew that is rich in flavor courtesy of the stout, as well as a dish of corned beef and cabbage.