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Irish Cheddar Spring Onion Biscuits

Rated as 4.92 out of 5 Stars

"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."
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40 m servings 318
Original recipe yields 6 servings (12 biscuits)


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  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Transfer biscuits to prepared baking sheet. Brush lightly with buttermilk. Sprinkle tops with about a teaspoon of grated cheese.
  5. Bake in preheated oven until cooked through and golden brown, about 20 minutes. Transfer to a rack to cool.


  • Chef's Note:
  • 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®, use your favorite sharp Cheddar cheese instead.

Nutrition Facts

Per Serving: 318 calories; 17.2 32.8 7.7 47 768 Full nutrition

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Read all reviews 8
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I did add about 1 1/2 teaspoon garlic powder, but otherwise made as is. Family loved these- the spring onion mixed in was a wonderful change of taste to cheddar biscuits. And thanks for the no...

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...

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 ...

These are the very best soft and fluffy biscuits that I have ever made. The addition of the green onion tops and cheese made it an extra special delicious family favorite that we really enjoyed....

I layered butter and the cheese and spring onion into the biscuit dough. Warning they puffed up a lot. They were positively delicious, I was hesitant to put the spring onion, but it gave it an e...

Lots of work but tastes great.

These were fabulous! I skipped the green onion and just used cheese. I've made these twice now and I think that I'm addicted.

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.