Skip to main content New<> this month
Get the Allrecipes magazine
Irish Cheddar Spring Onion Biscuits
March 11, 2018

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.

  1. 19 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars