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Irish Cheddar Spring Onion Biscuits

Rated as 4.94 out of 5 Stars
77k

"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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Ingredients

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

Directions

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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.

Footnotes

  • 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®, use your favorite sharp Cheddar cheese instead.
  • Baking time is reduced slightly in the magazine version of this recipe.

Nutrition Facts


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

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Reviews

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Only change is to add 1 1/2 t garlic powder. We love these biscuits even if I just cut them in rectangles!!

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...

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 ...

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...

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...

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 were good. could use more onion and cheese. i topped these with cream cheese. it was delicious!!!!!!!

Excellent Flavours and taste...Did not have self rising flour so had to resort to homemade version...But the end result was amazing.

Good, and buttermilk on top kept them from getting dry. With no self-rising flour, I added baking powder and salt to my flour. Picky eaters in the house so made half with just the cheese, the ot...