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St. Patrick’s Day Breakfast – Irish Soda Bread Wedges

When it comes to breakfast (or lunch) (or dinner) on St. Patrick’s Day, I like to whip up a quick traditional soda bread.  But as soon as I get the dough together, I go all non-traditional on it. I cut the dough into wedges…as they make the perfect portion…before baking it.

As a child, wearing green and avoiding getting pinched were all I ever thought about when March 17 rolled around. I thought it was pretty cool to see my name on the bulletin boards or classroom doors—Erin Go Bragh!  It made the eight-year-old me feel special!

As I got older and learned more about the holiday and the traditions of Ireland, I came to appreciate the corned beef and cabbage and a traditional Irish stew, and eventually the traditional Irish soda bread. I’ve made it a number of ways, but these wedges are my favorite!

It’s a traditional recipe, made in a non-traditional way…enjoy!

St. Patrick's Day Breakfast - Irish Soda Bread Wedges

Prep Time5 mins
Cook Time12 mins
Servings: 6 persons


  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • teaspoon cream of tarter
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • Butter and jam


  • In a large mixing bowl, sift together the flour, salt, cream of tartar and baking soda. Once sifted, make a small well in the center and whisk in the buttermilk.
  • On a lightly floured surface, lightly knead the dough and form it into a one inch thick disk, about five to six inches in diameter.
  • Cut the disk into six equally sized wedges.
  • Place the wedges into a lightly greased pie plate or other small glass baking dish.
  • Bake at 400 F for 10 to 12 minutes, or until cooked through in the middle.
  • Serve Irish soda bread wedges warm with butter and jam.

Erin Go Bragh!

Do you do anything special for St. Patrick’s Day, besides wear green and avoid being pinched?