Description
Irish Cheddar Spring Onion Biscuits are flaky, flavorful biscuits created by folding shredded Irish cheddar cheese and fresh green onions into a buttery dough, resulting in a light, layered texture with a rich cheese taste. These biscuits offer a perfect blend of sharp cheddar and mild onion notes, baked to golden perfection and ideal for breakfast or as a savory snack.
Ingredients
Dry Ingredients
- 2 cups self-rising flour, plus more for kneading
- ¼ teaspoon baking soda
Dairy & Cheese
- 7 tablespoons very cold butter, cut into pieces
- ¾ cup buttermilk, plus additional for brushing
- ½ cup shredded Irish Cheddar cheese, divided, plus more for topping
Produce
- ¼ cup sliced green onions, divided
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients and Cut in Butter: In a large bowl, whisk together self-rising flour and baking soda. Add the cold, cubed butter and use a pastry blender to cut the butter into the flour until the mixture resembles coarse crumbs, about 5 to 7 minutes.
- Add Buttermilk and Form Dough: Make a well in the center of the flour mixture, pour in the buttermilk, and stir gently with a fork just until the dough begins to come together into a shaggy mass.
- Shape and Fold Dough: Transfer the dough onto a floured surface and press it into a rough rectangle. Use a bench scraper to fold the dough into thirds like a letter, then press it again into a rectangle, adding flour as needed to prevent sticking. Roll out the dough to about ½-inch thickness.
- Layer Cheese and Green Onions: Sprinkle ¼ cup shredded cheese and ⅛ cup sliced green onions evenly over the dough. Fold the dough into thirds again, dust with flour if sticky, and roll out again to ½-inch thickness.
- Add Remaining Cheese and Onions: Top with the remaining ¼ cup cheese and ⅛ cup green onions. Fold into thirds once more and roll out again to ½-inch thickness, creating visible layers with cheese and onions interspersed.
- Cut Out Biscuits: Use a 2- or 3-inch round biscuit cutter to cut out 12 biscuits from the layered dough, re-rolling scraps as needed.
- Prepare Biscuits for Baking: Transfer biscuits to the prepared baking sheet. Lightly brush the tops with buttermilk and sprinkle about 1 teaspoon of shredded cheese over each biscuit for a golden cheesy crust.
- Bake Biscuits: Bake in the preheated oven until the biscuits are cooked through and golden brown on top, about 20 minutes.
- Cool and Serve: Remove from the oven and transfer the biscuits to a wire rack to cool slightly before serving warm.
Notes
- To make self-rising flour at home, sift together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1 teaspoon fine salt.
- If Irish Cheddar is unavailable, substitute with your favorite sharp Cheddar cheese for a similar flavor profile.
- Ensure the butter is very cold to achieve flaky layers in the biscuits.
- For extra crisp tops, brush biscuits with additional buttermilk before baking.
- Handle dough gently and avoid overmixing to keep the biscuits tender.
