Irish Soda Bread Biscuits in Your Pressure Cooker
These pressure cooker Irish Soda Bread Biscuits are tender with a nice herby zing, thanks to fennel and caraway seeds. The pressure cooker ensures they are soft and lightly crispy around the edges.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 3 tablespoons butter rich, melty goodness
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- ¾ teaspoon baking soda
- 2 teaspoons crushed fennel and caraway seeds herby zing
- 1 ½ to 2 cups buttermilk for dough binding and tender crumb
Instructions
Instructions
- Start by tossing the dry ingredients in a big bowl: flour, salt, baking soda, and those crushed fennel and caraway seeds. Mix well so all the flavors get to know each other.
- Next, cut in 3 tablespoons of butter until the mixture looks like coarse crumbs. This step's crucial for that tender texture you’re after.
- Now pour in the buttermilk bit by bit, about 1 ½ cups to start. Stir gently until the dough kinda just comes together. If it feels dry, add a splash more buttermilk.
- Flip your dough out onto a floured surface. Knead it soft but easy, just until it’s smooth—not too much or it gets tough.
- Pat your dough into a round about 1 inch thick. Cut it into wedges, kinda like pizza slices, then place those wedges on a parchment-lined baking tray that will fit inside your pressure cooker.
- Seal up your cooker and bring it up to pressure. Let it build properly till you feel a good steady steam. Keep it locked in for around 20 minutes.
- Use a natural release first—that slow letting out of steam keeps your biscuits from getting dry. Once pressure’s down, open your cooker to check that golden glow on those wedges.
Notes
If you want an extra crispy top, you can pop them under your oven broiler for a minute or two. But even soft and warm, they’re dang perfect for eating right away.