My grandma made this every weekend to go with her traditional big Irish breakfast. It's cooked on an electric griddle and cut into toast-sized slices that can be eaten buttered, toasted, or fried crisp in the bacon drippings. Serve with butter and jam or fry insides down on hot pan with bacon drippings for a minute until golden and crispy. Unfried pieces can be toasted on the second day, but won't keep longer then that.

ookpikk
prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
8
Max Servings:
8
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Ingredients

Directions

  • Preheat an electric griddle or fry pan to medium-high, about 350 degrees F (175 degrees C). Stir the flour, salt, baking powder, and baking soda together in a large bowl until well combined.

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  • Stir in the buttermilk, 1/2 cup at a time, until the mixture forms a very sticky ball of dough. Turn the dough out onto a well-floured surface, and knead gently 8 to 10 times. Pat the dough into a circle about 1 1/2 inch thick, and cut the circle into quarters.

  • Place the wedges onto the preheated griddle and cook until the bottom is golden brown, about 15 minutes; turn over and cook the other side until golden, another 10 to 15 minutes. A toothpick inserted into the center of a wedge should come out clean. Stand the wedges on a wire rack to cool, then cut each wedge in half and slice horizontally for serving.

Nutrition Facts

167.14 calories; 6.06 g protein; 32.98 g carbohydrates; 0.92 g fat; 2.45 mg cholesterol; 604.52 mg sodium.Full Nutrition


Reviews (2)

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Most helpful positive review

sueb
09/24/2011
I used this recipe for inspiration. I used spelt flour instead of all-purpose and used a vinegar-soy milk combination instead of buttermilk. This bread definitely needed a well floured surface to knead on!!! I kept the bread whole instead of quartering before putting on the frying pan. This produces a fine crumb bread and was delicious!
(12)

Most helpful critical review

James
12/13/2016
I have never made this. But our family recipe is very similar. Our family recipe used 4 cups of flour. We would cook the bread on all sides for app 30 minutes per side. Once cooled we sliced it in app 1/2 inch slices and fried in bacon fat( medium high heat just until it started to brown) and served with bacon and eggs. This version can be frozen for an extensive period.
2 Ratings
  • 3 Rating Star 1
  • 5 Rating Star 1
sueb
09/24/2011
I used this recipe for inspiration. I used spelt flour instead of all-purpose and used a vinegar-soy milk combination instead of buttermilk. This bread definitely needed a well floured surface to knead on!!! I kept the bread whole instead of quartering before putting on the frying pan. This produces a fine crumb bread and was delicious!
(12)
James
12/13/2016
I have never made this. But our family recipe is very similar. Our family recipe used 4 cups of flour. We would cook the bread on all sides for app 30 minutes per side. Once cooled we sliced it in app 1/2 inch slices and fried in bacon fat( medium high heat just until it started to brown) and served with bacon and eggs. This version can be frozen for an extensive period.