Irish Cheddar and Green Onion Biscuits Recipe

Introduction

These Irish Biscuits are a deliciously flaky, cheesy bread perfect for any meal. Made with sharp Irish Cheddar and fresh green onions, they offer a warm, savory taste that’s easy to prepare at home.

Ingredients

• 2 cups self-rising flour, plus more for kneading
• ¼ tsp baking soda
• 7 Tbsp very cold salted butter, cut into pieces
• ¾ cup buttermilk, plus additional for brushing
• ½ cup shredded Irish Cheddar cheese (such as Dubliner), divided, plus more for topping
• ⅓ cup sliced green onions, divided

Instructions

1. Step 1: Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, whisk together the self-rising flour and baking soda. Add the cold butter pieces and cut them into the flour using a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
3. Step 3: Make a well in the center of the flour mixture and pour in the buttermilk. Stir gently with a fork just until the dough begins to come together with some lumps. Avoid overworking the dough.
4. Step 4: Transfer the dough to a floured surface and press it into a rectangle. Fold the dough into thirds using a bench scraper, then press into a rectangle again and roll out to ½-inch thickness.
5. Step 5: Sprinkle half the cheese and half the green onions over the dough. Fold into thirds, dust with flour if needed, and roll out again to ½-inch thickness.
6. Step 6: Cut out 12 biscuits with a 2- or 3-inch round cutter. Transfer them to the prepared baking sheet.
7. Step 7: Top each biscuit with the remaining cheese and green onions. Fold, roll out again to ½-inch thickness, and cut 12 more biscuits in the same way.
8. Step 8: Brush the tops of the biscuits lightly with buttermilk. Bake for 20 minutes until golden brown and cooked through.
9. Step 9: Remove from the oven and cool on a wire rack before serving.

Tips & Variations

• Use very cold butter for flakier biscuits and avoid over-mixing to keep the texture tender.
• Try substituting Irish Cheddar with sharp white cheddar or a blend of cheddar and gruyere for a different flavor profile.
• Add a pinch of black pepper or a dash of smoked paprika to the dough for a subtle spicy twist.
• Serve warm with butter or alongside soups and stews for a hearty meal.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze the biscuits after baking; wrap them well and freeze for up to 3 months. Reheat in a 350°F oven for 10-15 minutes or until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why didn’t my biscuits rise much?

This recipe uses self-rising flour and relies on the folding method to create layers rather than yeast or baking powder for rising. The light, flaky texture comes from the cold butter and gentle handling, not significant rise.

Can I make these biscuits dairy-free?

You can substitute the butter with a plant-based vegan butter and replace buttermilk with a mixture of plant milk and lemon juice or vinegar. The texture may be slightly different but still delicious.

Irish Cheddar and Green Onion Biscuits Recipe

Print Recipe

★★★★★

4.5 from 119 reviews

These Irish Biscuits are flaky, tender, and filled with the savory flavors of shredded Irish Cheddar cheese and green onions. Made with self-rising flour and buttermilk, they require no yeast and develop beautiful layers through a folding technique, perfect for a comforting breakfast or a delicious accompaniment to any meal.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 biscuits 1x
• Category: Bread
• Method: Baking
• Cuisine: Irish

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups self-rising flour, plus more for kneading
• ¼ tsp baking soda

Wet Ingredients & Add-ins

• 7 Tbsp very cold salted butter, cut into pieces
• ¾ cup buttermilk, plus additional for brushing
• ½ cup shredded Irish Cheddar cheese (Dubliner recommended), divided, plus more for topping
• ⅓ cup sliced green onions, divided

Instructions

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Combine Dry Ingredients and Cut in Butter: In a large bowl, whisk together the self-rising flour and baking soda. Add the very cold butter pieces and cut them into the flour using a pastry blender or your fingers until the mixture resembles coarse crumbs, about 5 minutes. This creates the flaky layers.
3. Add Buttermilk: Make a well in the center of the flour mixture and pour in the ¾ cup buttermilk. Stir gently with a fork just until the dough begins to come together with lumps—avoid overworking to ensure tender biscuits.
4. Shape and Fold Dough: Transfer the dough to a floured surface, pressing it into a rectangle. Using a bench scraper, fold the dough into thirds like a letter. Press it out again into a rectangle and roll to about ½-inch thickness, adding flour as needed to prevent sticking.
5. Add Cheese and Green Onions Layers: Sprinkle half of the shredded cheese and half of the green onions evenly over the dough surface. Fold the dough again into thirds and roll out to ½-inch thickness once more, incorporating these add-ins into the layers.
6. Cut and Top Biscuits: Fold into thirds and roll out one last time to ½-inch thickness. Use a 2 or 3-inch round cutter to cut out 12 biscuits. Place them on the prepared baking sheet. Top each biscuit with the remaining cheese and green onions, then gently press them down.
7. Brush and Bake: Lightly brush the tops of the biscuits with buttermilk for a golden finish. Bake in the preheated oven for about 20 minutes or until they are golden brown and cooked through.
8. Cool: Remove the biscuits from the oven and transfer to a wire rack to cool slightly before serving. Enjoy warm or at room temperature.

Notes

• Do not overwork the dough to maintain flakiness.
• Folding the dough several times creates layers similar to a flaky pastry.
• Use very cold butter to help the dough stay flaky and not greasy.
• Self-rising flour already contains baking powder and salt; no additional salt is needed.
• These biscuits are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
• Reheat gently in the oven or toaster oven for best texture.

Keywords: Irish biscuits, buttermilk biscuits, Irish cheddar biscuits, savory biscuits, easy biscuit recipe