Mini Herbed Soda Breads

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recipe by Nenad

  • Time icon
    Total Time
    1hr 0mins
  • Serves icon
  • Calories icon

Try these with a bowl of soup for lunch, or simply eat them warm with butter as an afternoon snack.

recipe updated Oct 17, 2019


  • Butter icon
    50 g (about 3 ½ tbsp)
  • Green onion icon
    Green onion
    1 (about 15 g)
  • Fresh parsley icon
    Fresh parsley
    1 tbsp (about 3.9 g)
  • Fresh thyme icon
    Fresh thyme
    1 tbsp (about 2.4 g)
  • Fresh rosemary icon
    Fresh rosemary
    1 tbsp (about 3.6 g)
  • Whole wheat flour icon
    Whole wheat flour
    250 g (about 2 cups)
  • All purpose flour icon
    All purpose flour
    250 g (about 2 cups)
  • Baking soda icon
    Baking soda
    1 tsp (about 4.65 g)
  • Salt icon
    1 tsp (about 6 g)
  • Buttermilk icon
    275 ml (about 275 g)
  • Whole wheat flour icon
    Whole wheat flour
    as needed


  • kCook icon Cooling rack
  • kCook icon Large mixing bowl
  • kCook icon Work surface
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Muffin pan - 12-hole

Step preview

  1. Pre-heat oven - 220°C
  2. Sift whole wheat flour, all purpose flour, baking soda and salt into a clean large mixing bowl
  3. Add butter to the dough
  4. Rub in until fine crumbs form
  5. Add green onion, fresh parsley, fresh thyme and fresh rosemary to the dough
  6. Mix until well combined
  7. Make a well
  8. Add buttermilk to the dough
  9. Mix until dough forms
  10. Flour a clean work surface lightly
  11. Turn out dough onto work surface
  12. Knead lightly
  13. Form into balls
  14. Grease a clean muffin pan
  15. Divide dough between muffin pan
  16. Flatten gently
  17. Dust with whole wheat flour
  18. Bake until hollow-sounding when tapped - 25 min, 220°C
  19. Transfer onto cooling rack
  20. Let cool
  21. Serve
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