This soda bread is especially biscuit-like—it has a compact and moist crumb that pairs perfectly with Irish butter and fruit preserves.
1 1/2Tbsp.white sugar
1cupcurrants or 3/4 cup raisins
1egg, lightly beaten
1 1⁄2–2 cups buttermilk
Preheat oven to 425°.
Sift together the flour, sugar, salt, and baking soda into a large mixing bowl.
Using a pastry cutter or potato masher, work the chilled butter into flour mixture until it resembles coarse meal, then stir in raisins.
Create a well in the center of the flour, then add in the beaten egg and buttermilk. Mix into the dough with a wooden spoon until dough is stiff and can no longer be stirred.
Dust hands with flour, then gently knead dough in the bowl until it forms a rough ball. Transfer dough to a floured surface and shape into a round loaf—try to make it as smooth as possible, with minimal cracks.
Transfer dough to a large, lightly greased baking sheet. Using a serrated knife, score the top of the loaf about 1⁄4’’ deep in an "X".
Transfer to oven and bake on the center rack until bread is golden—40-45 minutes. Allow bread to cool slightly after baking.
Serve warm or at room temperature, with butter and fruit preserves.