We serve these biscuits with our Irish farmhouse cheese trolley in the Ballymaloe restaurant. Although we make them fresh every day, they do keep for several weeks in an airtight tin and also freeze well.
Mix the brown and white flour together and add the salt and baking powder. Rub in the butter and moisten with cream and enough water to make a firm dough.
Roll out to
© 1989 Darina Allen. All rights reserved.