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A deliciously savory spin on a traditional soda bread flecked with cheddar and scallions is St. Patrick’s Day ready!
You know what goes perfectly with a pint on St. Patrick’s Day? This savory, crusty cheddar and scallion soda bread!
That’s right, we’re taking traditional soda bread, eschewing the raisins, and folding in mounds of shredded cheddar and sliced scallions. The result is a cheesy bread with a tender center, and gloriously crunchy crust.
Soda bread is surprisingly easy to make!
That’s the truth! This cheddar and scallion soda bread has a handful of pretty simple ingredients and even fewer steps. And absolutely no kneading required! Simply mix, form into a round, brush with melted butter, and bake. See…simple!
Best part, you can go from mixing to eating in under an hour.
We usually can’t wait for even a minute for it to cool before we’re slicing it into wedges and slathering it with butter. It’s delicious all on it’s own for breakfast or a snack (paired with a pint, wink, wink), or a tasty accompaniment to soups or stews.
I top this savory soda bread with butter and flaky sea salt for a deeply golden crust instead of sugar like in this traditional, sweeter version. So if you’re feeling salty this St. Patrick’s Day, be sure to give it a go. Your tastebuds will thank you.
Let’s make cheddar and scallion soda bread
- Combine all the dry ingredients in a large bowl and stir.
- Add the buttermilk and stir with a fork until just combined.
- Form into a round and place in the greased baking pan.
- Cut a shallow cross in the center and brush the top and sides with melted butter. Cover and bake.
Tips for success
- Don’t over-mix the dough, stir just until the buttermilk is absorbed and the dough hold together.
- Gather and form the dough into a round on a lightly floured surface. Use a light touch to ensure a tender crumb.
- Be sure the pan is well greased with butter.
- Be sure to bake the bread in a baking dish with a tight-fitted lid. You’ll uncover it at the end of baking to brown.
- This bread is delicious cut into wedges served warm, with butter.
More savory treats
- Cheddar Chive Scones
- Fluffy Focaccia Bread
- Best Flaky Biscuits
- French Onion Tart
- Honey Mustard Potato Tart
A deliciously savory spin on a traditional soda bread flecked with cheddar and scallions is St. Patrick's Day ready!
- 3 1/2 cups all purpose flour
- 1 tsp sugar
- 2 tsp kosher salt
- 1 tsp baking soda
- 8 oz sharp cheddar cheese, shredded
- 6 scallions, trimmed and sliced, white and pale green parts only
- 2 cups well-shaken buttermilk
- 2 Tbsp butter melted (+ 1 Tbsp butter for greasing the pan)
- 1 tsp flaky sea salt (coarse sea salt can be substituted)
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Preheat the oven to 425 degrees and grease the bottom of a ceramic dutch oven (or a non-greased cast iron skillet if you prefer) with 1 Tbsp butter.
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In a large bowl stir together the flour, sugar, salt, baking soda, scallions and cheddar cheese.
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Add in the buttermilk and stir until just combined.
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Turn out the dough onto a lightly floured surface and form into a round, no need to knead.
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Transfer to the prepared pan and cut a shallow cross in the center of the bread. Brush with the melted butter and sprinkle with flaky sea salt.
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Cover and bake for 30 mins, remove the cover and continue to bake an additional 12-15 mins, or until golden brown.
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Cool slightly, cut into wedges, and serve with butter if desired.
- Don’t overmix the dough, stir just until the buttermilk is absorbed and the dough hold together.
- Gather and form the dough into a round on a lightly floured surface. Use a light touch to ensure a tender crumb.
- Be sure the pan is well greased with butter.
- Be sure to bake the bread in a baking dish with a tight-fitted lid. You’ll uncover it at the end of baking to brown.
- This bread is delicious cut into wedges, served warm with butter.
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