Bread and butter is a classic accompaniment to soups and roasts, as well as a comforting snack. This twist allows the bread to be enjoyed without any cannabis allowing each person to add the infused butter individually, to accommodate  their ideal cannabis experience. This traditional Irish recipe is quick and easy to make, and delivers the subtle mineral flavors of soda and sourness of buttermilk, without overpowering your taste buds. It’s a mild and comfortable addition  to any adult St. Patrick’s day gathering.

Makes one loaf
Prep time: 20 min plus 40-45 minutes to bake

3 cups flour
1 cup cake flour
1 1/2 teaspoon baking soda
1 1/2 teaspoon cream of tartar
1 1/2 teaspoon kosher salt
3 tablespoons sugar
5 tablespoon room temperature butter (4 in dough and 1 melted and brushed onto baked loaf)
1 1/2 cups buttermilk plus 1-2 tablespoons more to bring dough together

  1. Preheat over to 400F. In a large bowl, mix together all the dry ingredients: the flours, baking soda, cream of tartar, salt and sugar. Use a large metal whisk  to mix the dry ingredients until well combined.
  1. Cut the butter into small cubes, add them to the dry ingredients and use your (clean) fingers, press butter into the flour until it disappears. There should be no greasiness left on your hands or in the bowl; this takes about 3-5 minutes.
  1. Create a well in the flour/butter mix and pour 1 cup of the buttermilk into it. Using a fork, turn the flour butter mix into the buttermilk. The dough will become thready and sticky looking. Be sure to scrape sides of the bowl to bring the dry mix up from the bottom to ensure it’s all incorporated.
  1. Add the remaining buttermilk slowly in small amounts to make sure that the liquid picks up the dry and crumbly bits, but be careful not to over-mix or handle the dough too much. It should look almost raggedy and resemble biscuit dough.  Lightly dust your hands with flour, forming the dough into a loaf shape and transfer it to a cast-iron skillet to bake.
  1. Bake for 40-50 minutes depending on how browned and crisp you want it. Melt the remaining butter and brush loaf with it, coating it evenly. Sprinkle with additional salt if needed.

To make cannabis-infused butter:
16 tablespoons butter
1/4 ounce of cannabis – For this recipe we used a 70:30 Indica dominant strain, Monkey Grass Farms – Skywalker Kush

*Normally recipes call for 1/4 ounce cannabis flower per 8 ounces of butter, we decided to make our butter more mild to encourage a more mild experience. If you’re looking for a strong experience, use 1/2 ounce of cannabis for 16 ounces of butter.

  1. Melt butter in pan on low heat. Meanwhile finely grind up the cannabis. If you use the family coffee grinder, be sure to wash it out afterwards.
  1. Once butter is melted, add cannabis and mix well with a metal whisk. Keep the heat on medium-low. If you see bubbles, decrease the heat; be very careful not to burn the cannabis. Stir frequently every 5-7 minutes, for about an hour. Never leave it unattended.
  1. While mixture is still hot, use a coffee filter to strain out the cannabis over a clean mason jar. Set aside.

Once the butter is strained, place it into a small clean pan. Add to the butter 4-6 cloves of garlic put through a garlic press, 1 tablespoon dried chives, 1/2 teaspoon salt (to taste) and 1/2-3/4 teaspoon pepper of your choice. (We used freshly ground tricolor pepper.) Allow the butter and herbs to simmer for 2-3 min then pour off into a ramekin or small dish for storage. Butter can be used once it solidifies. It can be stored in the fridge or freezer for long-term use.

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