Mini Cheddar and Chive Irish Soda Bread Recipe

It’s March already — and with St. Patrick’s Day just around the corner, it’s the perfect time to share a simple, savory bread that’s great for holiday gatherings or any cozy meal. In my town of Lakeview we celebrate the holiday with an entire weekend of quirky events like potato hockey and outhouse races, so quick, delicious recipes are a must. While classic corned beef and cabbage is always a favorite, these Cheddar & Chive Mini Irish Soda Breads bake fast, taste fantastic, and make a great addition to a festive table.

This recipe keeps things easy: the dough comes together in minutes, you shape it into small rounds rather than one large loaf, and the baking time is much shorter than traditional soda bread. The texture is similar to a biscuit but with a slightly denser crumb that holds pockets of melted cheddar and flecks of fresh chive. These mini breads pair beautifully with soups, stews, or hearty mains — and they’re especially welcome alongside any St. Patrick’s Day spread.

Serve them with Shepherd’s Pie Skillet or a Brats and Potatoes sheet-pan meal for ultimate comfort food. They’re also perfect with a bowl of seasonal stew or simply with butter at breakfast.

Cheddar & Chive Irish Soda Bread, Step by Step

Start by preheating your oven and preparing a large mixing bowl. Combine the dry ingredients first so the leavening is evenly distributed. I usually whisk the flour, sugar, baking soda, and salt together — no sifting required unless you prefer it.

Next add the shredded cheddar and the chopped chives to the dry mixture. The cheese adds savory richness while the chives bring a fresh, mild onion flavor. Toss them gently with the flour mixture so the cheese is distributed throughout the dough.

Pour in the milk and stir until the ingredients form a soft dough. The dough should be cohesive but not overly wet; if it feels too dry, add a tablespoon or two more milk. Once it comes together, shape the dough into a single ball briefly, then divide it into eight even pieces.

Roll or pat each portion gently into a small round — they should resemble biscuits but you don’t need to roll the dough out or use a cutter. Arrange the rounds on a parchment- or Silpat-lined baking sheet, leaving a little space between each to allow for even browning.

Bake at 400°F (204°C) for 20–25 minutes, or until the mini breads are golden brown and sound hollow when tapped. As soon as they come out of the oven, brush a little softened butter over the tops for shine and extra flavor. Let them cool slightly, then split open to reveal a tender, cheesy interior.

These mini loaves bake much faster than a full-sized soda bread and are perfect when you want warm bread on the table in under an hour. They also offer convenient individual portions for serving a crowd.

Why Mini Soda Bread?

Traditional soda bread is typically shaped into a single large round and can take an hour or more to bake. By making smaller rounds, you cut baking time significantly while keeping the same flavor and texture. Mini breads are ideal for quick family meals, parties, or holiday spreads because they’re ready fast and easy to hand out as individual servings.

They freeze well too: cool completely, wrap individually, and freeze for up to three months. Reheat gently in a low oven or microwave to serve warm.

Cheddar & Chive Mini Irish Soda Bread

By: June Albertson-Dick

Summary: A quick, savory mini soda bread flavored with sharp cheddar and fresh chives—perfect for St. Patrick’s Day or any comforting meal.

Prep: 10 mins • Cook: 25 mins • Total: 35 mins • Servings: 8

Ingredients

• 3 cups all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 2 cups shredded cheddar cheese
• 2 tbsp chopped chives
• 1 1/4 cups milk (plus 1–2 tbsp if needed)
• 2 tbsp softened butter, for spreading

Instructions

1. Preheat the oven to 400°F (204°C). Line a baking sheet with parchment or a Silpat.
2. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
3. Add the shredded cheddar and chopped chives to the dry ingredients and mix until evenly distributed.
4. Pour in the milk and stir until a soft dough forms. If the dough seems too dry, add an extra tablespoon or two of milk.
5. Divide the dough into 8 equal pieces and shape each into a small round. Place the rounds on the prepared baking sheet.
6. Bake for 20–25 minutes, or until golden brown and cooked through. Brush each warm bread with a little softened butter.
7. Serve warm. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

Serving: 1 biscuit • Calories: 346 kcal • Carbohydrates: 41 g • Protein: 13 g • Fat: 14 g • Saturated Fat: 8 g • Cholesterol: 40 mg • Sodium: 650 mg • Fiber: 1 g • Sugar: 5 g • Calcium: 255 mg • Iron: 2 mg

Nutrition information is an approximation and should be used as a guideline only.