Preheat oven to 425°F. In large bowl whisk together 2½ cups flour, salt, and baking soda. Add buttermilk and raisins and stir ...

1 tsp. baking soda. 2 ¼ c. buttermilk. ... whisk together the flour, salt and baking soda. ... Forget corned beef and cabbage — Irish lamb stew is the traditional St. Patrick's Day meal.

To make it, mix wholewheat flour with salt, oats, baking soda, brown sugar, molasses, honey, dark beer, and buttermilk; then bake at 350 degrees until risen and firm — about 50 to 55 minutes.

Preheat oven to 425°F. Whisk flour, baking soda, and salt in a large bowl. Stir in raisins, if using. Slowly stir in buttermilk, mixing just until the dough forms a rough ball.

Repeat with the remaining dough, dusting the surface lightly with flour if the balls are sticking. Cover the dish loosely with plastic wrap and let rest until soft and pillowy, about 30 minutes. 4.

Regardless of if the expiration date says your flour is still good, if it has changed texture or color, it's time to toss it. Related: Here Are 11 All-Purpose Flour Substitutes That Work in Any Recipe ...

Traditionally made with flour, baking soda, salt, buttermilk, caraway seeds and/or raisins, this tangy bread is made in bakeries at the Shore and across America to celebrate the March 17 holiday.

Brunswick Stew. Mrs. W.C. Wingard of Selma has us ready to serve a big pot of Brunswick Stew in this recipe. You’ll need four cans of tomatoes, 3 cans of corn, 1 can of okra, 3 pounds of Irish ...