Irish Cheddar Spring Onion Biscuits recipe

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Ingredients

2 cups self-rising flour, plus more for kneading
¼ teaspoon baking soda
7 tablespoons very cold butter, cut into pieces
¾ cup buttermilk, plus additional for brushing
½ cup shredded Irish Cheddar cheese, divided, plus more for topping
¼ cup sliced green onions, divided

Nutrition Info

317.8 calories
carbohydrate: 32.8 g
cholesterol: 46.7 mg
fat: 17.2 g
fiber: 1.2 g
protein: 7.7 g
saturatedFat: 10.7 g
servingSize: -
sodium: 768.3 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

12 biscuits

Recipe Note

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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