Fantastic recipe, but if you want a somewhat firmer, more crumbly (but not dry) soda bread, I'd suggest using only about 1 cup of buttermilk. I discovered this when I accidentally "messed up" the recipe and didn't use enough, but I find that I prefer it to the very cakelike soda bread I ended up with when I followed the recipe exactly. Using 1 cup of buttermilk produces a dough more similar in consistency to a scone than a cake.

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