This is the classic Irish bread that goes so well with Shepherd’s Pie or Corned Beef & Cabbage. It also goes great with any dish and tastes great with just a little butter. I like to add the optional cheese and onions.
Combine the milk and sour cream and let sit overnight.
Preheat the oven to 400 degrees F.
In a medium bowl, stir together the flour, sugar, salt and baking soda. Cut in the butter, then add the milk/sour cream and blend into a dough. Scrape the dough out of the bowl onto a floured surface.
Dust hands with flour, knead dough 5-8 times and shape into a disc.
Place the disc into a cast iron skillet. Using a knife cut a cross into the top of the dough and dust with corn meal.
Bake for 15-20 minutes in the preheated oven, or until the crust feels firm to the touch.
Optional, add ¾ cup of finely chopped onion and ¾ cup of shredded cheddar cheese to the dry ingredients. To make into biscuits, increase the cheese and onion to 1 cup each. Form into drop biscuits on a parchment-lined sheet pan, and bake for 15 to 20 minutes, or until lightly browned on top and cooked through.
