Updated: Mar 22
Welcome to the world Maeve! My gorgeous new niece was born on March 17, 2020 and since I couldn't and will not be able to meet her for quite some time, I decided that I would create gluten-free Irish soda bread muffins in her honor so I call them Maeve's Gluten Free Irish Soda Biscuits! They are delicious, just like Maeve! 😊
Here is the recipe:
Yields approximately 6 biscuits.
1/2 cup Golden berry blend raisins (or raisins you prefer)
3 tablespoons unsalted butter, chilled, and cut into 1/4 inch pieces
2 cups of your favorite gluten-free blend
1 teaspoon baking soda
3 teaspoons baking powder
1 1/2 teaspoon powdered psyllium husk
1/2 teaspoon salt
3/4 cup organic buttermilk or whole milk yogurt
2 eggs, lightly beaten
1 tablespoon maple syrup
Cut butter and chill in freezer for about 10 minutes.
Chop raisins and soak in water for 10 to 15 minutes.
Whisk flour, baking soda, baking powder, psyllium husk, and salt in a large bowl until well combined. Add chilled butter to flour blend mixture and use a pastry blender to break up the butter and mix with the flour until only small pea-size pieces remain. If you don’t have pastry blender, use your fingertips. (remember to wear gloves)
In a separate bowl, or stand-up mixer, whisk together buttermilk (or yogurt), eggs, maple syrup, and lemon juice until well combined. Using a rubber spatula, stir yogurt mixture into the flour mixture until thoroughly combined and no flour pockets remain, about 1 to 2 minutes. Cover bowl with plastic wrap and let it rest for about 30 minutes.
Adjust oven rack to middle position and heat oven to 350 degrees F. Line a rimmed baking sheet with parchment paper. Using a greased 1/3 cup dry measure, scoop a heaping amount of batter and place on prepared baking sheet. Bake until golden, about 15 to 20 minutes and rotate sheet halfway through baking. Cool 5 to 10 minutes before serving.