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Irish Cheddar Spring Onion Biscuits

Rated as 4.94 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 12
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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...

The kitchen was so hot today after I roasted a chicken that I was real!y worried. I used the food processor to it the butter in. I forgot the extra soda. It came out really good, but next tim...

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 ...

I used an English Cheddar instead in some that I made, we liked that better than the Irish cheddar. Either way they are wonderful fresh out of the oven or day old wrapped in waxed paper. Tha...

These biscuits are out of this world! The only variation that I had to the recipe was that I didn’t have buttermilk, and I didn’t make buttermilk with vinegar. I just put skim milk in. They’re p...

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 som...

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...