Irish Cheddar Spring Onion Biscuits

These Irish Cheddar Spring Onion Biscuits are flaky, buttery, and packed with rich cheddar flavor. By layering the cheese into the dough using a technique similar to puff pastry, the biscuits stay light and airy instead of dense. Perfect as a side for soups, stews, or simply enjoyed on their own!

Essential Ingredients

To make these cheesy, savory biscuits, you’ll need:

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

Preparation Steps

1. Preheat & Prep Baking Sheet:
   • Preheat oven to 400°F (200°C).
   • Line a baking sheet with parchment paper.
2. Mix Dry Ingredients & Cut in Butter:
   • Whisk together self-rising flour and baking soda in a large bowl.
   • Cut in cold butter using a pastry blender until mixture resembles coarse crumbs (about 5-7 minutes).
3. Form the Dough:
   • Make a well in the center and pour in buttermilk.
   • Stir with a fork until the mixture begins to come together into a shaggy dough.
4. Layer Cheese & Onions:
   • Transfer dough to a floured work surface and press into a rectangle.
   • Fold into thirds, then press again into a rectangle.
   • Roll out dough to ½-inch thickness.
   • Sprinkle with ¼ cup cheese and ⅛ cup green onions, then fold into thirds again.
   • Repeat rolling, layering with remaining cheese and green onions, then folding again.
5. Cut & Bake:
   • Roll out to ½-inch thickness and cut out 12 biscuits using a 2- or 3-inch round cutter.
   • Transfer biscuits to the prepared baking sheet.
   • Brush lightly with buttermilk and sprinkle with extra cheese.
   • Bake for about 20 minutes until golden brown.
   • Transfer to a wire rack to cool before serving.

Health Benefits

• Rich in Calcium: With 251mg of calcium per serving, these biscuits help support bone health.
• Good Source of Protein: Provides 8g of protein per serving, making them a more satisfying baked good.
• Lighter & Fluffier Texture: The layering technique keeps these biscuits light and airy, rather than dense.

Serving Suggestions

• With Soups & Stews: Pair with a hearty Irish stew or potato soup.
• For Breakfast: Enjoy with butter, jam, or scrambled eggs.
• As a Sandwich Base: Slice in half and fill with ham and cheese or smoked salmon.
• With Tea or Coffee: Serve warm for a comforting snack.

Creative Variations

• Use a Different Cheese: Try sharp cheddar, Gouda, or Gruyère.
• Add Garlic or Herbs: Mix in ½ teaspoon garlic powder or fresh chopped parsley.
• Spicy Version: Add a pinch of red pepper flakes for heat.
• Whole Wheat Option: Swap in half whole wheat flour for added fiber.

Storage Tips

• Refrigerate: Store biscuits in an airtight container for up to 3 days.
• Freeze for Later: Freeze unbaked biscuits and bake from frozen at 400°F, adding a few extra minutes.
• Reheat: Warm in an oven at 300°F for about 5-7 minutes.

Pro Tips

• Use Very Cold Butter: Cold butter ensures the biscuits are flaky and tender.
• Don’t Overwork the Dough: Handling the dough too much can make the biscuits tough.
• For Extra Layers: The folding technique creates fluffier biscuits—don’t skip it!
• Make Your Own Self-Rising Flour: If needed, mix 2 cups all-purpose flour, 2 tsp baking powder, and 1 tsp salt.

Frequently Asked Questions

Can I make these ahead of time?
Yes! You can refrigerate the dough overnight or freeze unbaked biscuits.

What if I don’t have Irish Cheddar?
Use any sharp cheddar or your favorite hard cheese.

Why are my biscuits not rising?
Make sure your baking soda is fresh, and avoid overworking the dough.

Enjoy these Irish Cheddar Spring Onion Biscuits, a flaky, cheesy, and buttery delight that’s perfect for any occasion!

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