Irish Cheddar Spring Onion Biscuits - Savory Cheddar Green Onion Biscuit Recipe

Ingredients

• 2 cups All-Purpose Flour (self‑rising style; flour with baking powder and salt mixed in)
• 0.5 teaspoon Baking Soda (reacts with the acidic buttermilk to create lift)
• 7 tablespoons Unsalted Butter (very cold, optionally frozen for best flakiness)
• 0.75 cup Buttermilk (cold)
• 0.5 cup Irish Cheddar Cheese (freshly shredded)
• 0.25 cup Spring Onions (chopped)
• 2 teaspoons Shredded Cheddar Cheese (topping) (sprinkled on top before baking for extra flavor and color)
• 0.5 teaspoon Salt (omit if using pre‑mixed self‑rising flour)
• 2 teaspoons Baking Powder (only needed if making your own self‑rising flour blend)

Instructions

1. Combine dry ingredients

   In a large mixing bowl whisk together the all‑purpose flour, baking powder (if using), salt, and baking soda until evenly distributed.

   Time: PT5M

2. Cut in the cold butter

   Add the very cold butter pieces to the flour mixture. Using a wire pastry blender, cut the butter into the flour until the mixture resembles coarse crumbs with many small butter pieces.

   Time: PT5M

3. Add buttermilk and form shaggy dough

   Make a well in the center of the flour‑butter mixture and pour in the cold buttermilk. Stir with a fork just until the dough starts to come together; it will look shaggy and slightly wet.

   Time: PT3M

4. Turn out and shape dough

   Turn the dough onto a lightly floured surface. Gently press it into a rough rectangle, adding a little flour if it sticks or a splash of buttermilk if it’s too dry.

   Time: PT4M

5. First fold (turn)

   Using the bench scraper, fold the dough into thirds like a letter, turn 90°, and flatten again. Repeat this folding process two more times for a total of three folds.

   Time: PT5M

6. Roll to ½‑inch thickness

   Roll the folded dough with a rolling pin to about ½ inch thick (a little thinner than standard biscuits because of the cheese).

   Time: PT3M

7. Add cheese and spring onions – first layer

   Sprinkle ¼ cup shredded Irish cheddar and ¼ cup chopped spring onions over the rolled dough. Fold the dough in thirds again, then roll it out to the same thickness.

   Time: PT5M

8. Second cheese‑onion layer

   Repeat the sprinkling of the remaining cheddar and spring onions, fold in thirds, and roll out once more to ½ inch thickness.

   Time: PT5M

9. Cut biscuits

   Using the round biscuit cutter, press down to cut biscuits. Place each biscuit on a parchment‑lined baking sheet, leaving a little space between them.

   Time: PT4M

10. Brush and top with cheese

    Brush the tops of the biscuits lightly with a little extra buttermilk, then sprinkle each with a pinch of shredded cheddar for extra browning.

    Time: PT3M

11. Bake

    Bake in a pre‑heated oven at 400°F for about 20 minutes, or until the biscuits are puffed, golden brown, and the cheese on top is melted and slightly crisp.

    Time: PT20M

    Temperature: 400°F

12. Cool and serve

    Transfer the baked biscuits to a wire rack and let cool for 5 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

200

Protein

8 g

Carbohydrates

20 g

Fat

10 g

Fiber

1 g