By layering and folding the cheese into the dough, à la puff pastry, we get all the cheesy flavor without making the biscuit too dense.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

  • Whisk self-rising flour and baking soda together in a mixing bowl. Add cold butter and cut it into flour with a pastry blender until texture resembles coarse crumbs, 5 to 7 minutes. Make a well in the center of the flour mixture and pour in the buttermilk. Stir with a fork just until mixture starts to come together to form a shaggy dough.

  • Transfer dough to a floured work surface. Press into a roughly shaped rectangle. Fold into thirds using a bench scraper. Press again into a rectangle. Flour surface if the dough seems sticky. Roll dough with a rolling pin to 1/2-inch thickness. Sprinkle with half of the shredded cheese and half of the green onions. Fold dough into thirds. Dust with flour, if necessary, and roll out again to about 1/2-inch thickness. Top with remaining cheese and green onions. Fold into thirds and roll out again to about 1/2 inch thickness. Cut biscuits with a 2- or 3-inch biscuit cutter.

  • Transfer biscuits to prepared baking sheet. Brush lightly with buttermilk. Sprinkle tops with about a teaspoon of grated cheese.

  • Bake in preheated oven until cooked through and golden brown, about 20 minutes. Transfer to a rack to cool.

Chef's Notes:

To make your own self-rising flour for this recipe, sift together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1 teaspoon fine salt.

If you can't find Irish Cheddar, like Dubliners(R), use your favorite sharp Cheddar cheese instead.

Baking time is reduced slightly in the magazine version of this recipe.

Nutrition Facts

318 calories; protein 7.7g; carbohydrates 32.8g; fat 17.2g; cholesterol 46.7mg; sodium 768.3mg. Full Nutrition

Reviews (21)

Read More Reviews
37 Ratings
  • 5 star values: 35
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Only change is to add 1 1/2 t garlic powder. We love these biscuits even if I just cut them in rectangles!! Read More
Rating: 5 stars
I never thought any biscuits would be better suited for soup/stew than my own southern buttermilk ones, but I was clearly, and happily, wrong. I made these bad boys with Chef John’s Irish (lamb) Stew on St Patrick’s Day and they were incredible. After making them another 3 times over the following weeks, it was decided they were only to be made on special occasions as they never lasted more than 6 hours in our home. Read More
Rating: 5 stars
Before the 2nd biscuit was eaten I was told we needed another batch. it was my first time making biscuits and they were perfect. I did use double the cheese and near double the onion in both batches. And the second batch was a double batch and made them double sized. Absolutely wonderful. Read More
Rating: 4 stars
These were good, but I felt the spring (green) onions were a bit overpowering. Might make these again, but reduce or leave out the green onions. Dough came together easy though. Read More
Rating: 5 stars
When I dumped the dough onto the work surface I was sure these were going to flop. I was sure the "shaggy" part was way too much but I went ahead and smushed it into a ball anyway and rolled it out. I couldn't find my rolling pin so I had to use a wine bottle. Worked fine. It was still looking a little rough after the first addition of cheese and green onions but by the time I folded and rolled that out it looked fine. I didn't want to bother with cutting and rerolling so at the end I just rolled it out to a half-inch thick rectangle and cut it in twelve pieces. The cooking time was a bit different but unless you're using exactly the same cutter pan dimensions and composition oven atmospheric pressure and humidity and ingredient brands that's always going to be the case. That's what oven lights are for. Take them out when they look done. They tasted fantastic but the cheese and green onion layers could have been distributed a little better. Maybe next time I'll spread the cheese and onions over only 2/3 of the dough each time so there's no doubling up on the cheese when folding the dough into thirds. Read More
Rating: 5 stars
Lovely flakey biscuit with a puff pastry feel to it. Did not have self-rising flour however the 2 cups flour 3 tsp baking power and 1/8 tsp salt and it worked fine. Thanks for teaching me some new tips for baking biscuits Chef John! Read More
Rating: 5 stars
I used whole milk with lemon concentrate ( the child-proof safety lemons-!). Other than that I followed the recipe. I got a nice flaky biscuit and it was delicious. I will practice some more with these biscuits. Thanks for introducing me to a bench scraper; a very good tool. Read More
Rating: 5 stars
Excellent Flavours and taste...Did not have self rising flour so had to resort to homemade version...But the end result was amazing. Read More
Rating: 5 stars
Another hit from Chef John! They are so quick to make. The only thing that takes a bit is to incorporate the butter into the flour mixture. I tasted one of the less than perfect ones and chilled the rest to bake the next day....I got to be honest: I did not put either the buttermilk and cheese on top and it came out light and full of flavor! So there it is even without the wash and topping it is excellent so fully topped and finished biscuit this will be absolutely awesome! and yes use up the cheddar you have as long as it is cheddar don't let this stop you from making these little pieces of flavorful goodness! Read More