Introduction & Inspiration
These Irish Cheddar Spring Onion Biscuits are a savory, cheesy, and incredibly satisfying treat! I’ve always loved biscuits. Especially when they’re warm from the oven and filled with delicious ingredients.
The inspiration for this recipe came from a desire to create a biscuit that was both flavorful and easy to make. I wanted something that would be perfect for breakfast, brunch, or as a side dish with dinner.
I experimented with different combinations of cheese and herbs. And I found that the sharp tang of Irish Cheddar and the fresh, mild onion flavor of spring onions (green onions) were a perfect match.
These biscuits are a delightful twist on traditional biscuits. They’re a guaranteed crowd-pleaser. And they’re surprisingly simple to make.
Nostalgic Appeal (with a Cheesy, Herby Twist)
Biscuits are a classic comfort food that evokes a sense of nostalgia for many, myself included. They remind me of family breakfasts, holiday gatherings, and the warmth of a home-baked meal.
These Irish Cheddar Spring Onion Biscuits take that familiar comfort food and add a cheesy, herby twist. It’s a way to enjoy a classic baked good in a new and exciting way. Familiar and different.
There’s something inherently satisfying about the combination of flaky, buttery biscuits, sharp cheddar cheese, and fresh green onions. It’s a flavor and texture combination that’s both comforting and sophisticated.
They’re the kind of biscuits that are perfect for sharing. Or for enjoying all to yourself with a cup of coffee or tea. They’re a simple pleasure.
Homemade Focus
I’m a strong advocate for homemade food, and these biscuits are a perfect example of why. Making your own biscuits allows you to control the ingredients and the quality of the final product. It’s a rewarding baking experience.
Store-bought biscuits often contain preservatives, artificial flavors, and excessive amounts of sodium. When you make them at home, you can use fresh, high-quality ingredients. You can avoid any unwanted additives.
This recipe is a testament to the fact that homemade biscuits don’t have to be intimidating. It’s a relatively simple process that requires just a few basic ingredients and techniques. Yet the results are far superior.
It’s a recipe that I encourage everyone to try, even if you’re not an experienced baker. It’s a great way to learn the basics of biscuit making. And to enjoy the deliciousness of homemade bread.
Flavor Goal
The flavor goal of these Irish Cheddar Spring Onion Biscuits is to achieve a balance of buttery, cheesy, savory, and slightly oniony notes. With a flaky, tender texture that’s both comforting and satisfying.
The self-rising flour and baking soda create a light and airy biscuit. The very cold butter adds richness and creates those desirable flaky layers. It’s all about the texture.
The buttermilk contributes a subtle tanginess and helps to create a tender crumb. The Irish Cheddar cheese provides a sharp, savory flavor that melts beautifully into the biscuits.
The spring onions (green onions) add a fresh, mild onion flavor that complements the cheese perfectly. The overall effect is a biscuit that’s bursting with flavor. And incredibly satisfying to eat.
Ingredient Insights
Let’s take a closer look at the ingredients. First, we have self-rising flour. This is a convenient option for biscuits.
Self-rising flour already contains baking powder and salt. So you don’t need to add those ingredients separately. If you don’t have self-rising flour, you can make your own.
Baking soda is added, it gives the biscuits a little extra lift. Very cold butter, cut into pieces, is essential. The cold butter creates steam.
Buttermilk adds a subtle tanginess. And helps to create a tender crumb. If you don’t have buttermilk, you can make a substitute.
Shredded Irish Cheddar cheese provides a sharp, savory flavor. Sliced green onions (spring onions) add a fresh, mild onion flavor.
Essential Equipment
You’ll need a few basic baking tools to make these Irish Cheddar Spring Onion Biscuits:
A large mixing bowl for combining the dry ingredients.
A pastry blender (or two knives) for cutting the cold butter into the flour.
A bench scraper (optional, but helpful) for folding and shaping the dough.
A rolling pin for rolling out the dough.
A 2- or 3-inch round cutter for cutting out the biscuits.
A baking sheet lined with parchment paper.
That’s it! This recipe is relatively simple in terms of equipment.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
- 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
These are the measurements as indicated in the recipe.
Remember to use fresh, high-quality ingredients whenever possible. It will make a noticeable difference in the final flavor and texture of the biscuits.
Step-by-Step Instructions
Ready to bake some delicious Irish Cheddar Spring Onion Biscuits? Here’s a detailed, step-by-step guide:
1. Preheat the Oven:
Preheat your oven to 400 degrees F (200 degrees C).
Line a baking sheet with parchment paper. This will prevent the biscuits from sticking and make cleanup easier.
2. Combine Dry Ingredients:
In a large bowl, whisk together the self-rising flour and baking soda until well combined.
3. Cut in the Butter:
Add the cold butter pieces to the flour mixture.
Cut the butter into the flour using a pastry blender (or two knives) until the mixture resembles coarse crumbs. You want the butter to be evenly distributed throughout the flour, with some pea-sized pieces remaining. This creates those flaky layers.
4. Add Buttermilk:
Make a well in the center of the flour mixture. Pour in the buttermilk.
Stir with a fork just until the mixture starts to come together to form a shaggy dough. Be careful not to overmix. Overmixing will develop the gluten in the flour, resulting in tough biscuits.
5. Fold and Roll the Dough (First Time):
Transfer the dough to a lightly floured work surface.
Press the dough into a roughly shaped rectangle.
Fold the dough into thirds, like a letter, using a bench scraper (or your hands).
Press the dough again into a rectangle. Flour the surface if the dough seems sticky.
Roll the dough with a rolling pin to ½-inch thickness.
6. Add Cheese and Onions (First Time):
Sprinkle the dough with ¼ cup of the shredded Irish Cheddar cheese and ⅛ cup of the sliced green onions.
7. Fold, Roll, and Add Cheese and Onions (Second Time):
Fold the dough into thirds again.
Dust with flour, if necessary, and roll out again to about ½-inch thickness.
Top with the remaining ¼ cup of cheese and ⅛ cup of green onions.
8. Fold and Roll (Final Time):
Fold the dough into thirds one last time.
Roll out the dough again to about ½-inch thickness.
9. Cut Out the Biscuits:
Use a 2- or 3-inch round cutter to cut out 12 biscuits. Try to cut the biscuits as close together as possible to minimize waste.
10. Prepare for Baking:
Transfer the biscuits to the prepared baking sheet, spacing them about an inch apart.
Brush the tops of the biscuits lightly with buttermilk.
Sprinkle the tops with about 1 teaspoon of shredded cheese (or more, to taste).
11. Bake:
Bake in the preheated oven for about 20 minutes, or until the biscuits are cooked through and golden brown.
12. Cool:
Transfer the baked biscuits to a wire rack to cool slightly before serving.
Enjoy your warm, flaky, and flavorful Irish Cheddar Spring Onion Biscuits!
Troubleshooting
Even with a well-tested recipe, things can sometimes go wrong. Here are a few common issues and how to fix them:
Problem: The biscuits are tough.
Solution: Make sure you’re not overmixing the dough. Overmixing develops the gluten in the flour, resulting in tough biscuits. Mix the dough just until the ingredients are combined. Also, make sure your butter is very cold.
Problem: The biscuits are flat.
Solution: Make sure your baking powder is fresh. Baking powder loses its effectiveness over time. Also, make sure you’re not rolling the dough out too thin.
Problem: The biscuits are dry.
Solution: Make sure you’re not overbaking the biscuits. Check them for doneness a few minutes before the recommended baking time. You can also add a bit more buttermilk to the dough next time.
Problem: The biscuits are sticking to the work surface. Solution: Make sure you flour well.
Problem: The biscuits are bland. Solution: Add more cheese!
Tips and Variations
Here are some tips and variations to help you customize these Irish Cheddar Spring Onion Biscuits:
Tip: For even flakier biscuits, use a combination of all-purpose flour and pastry flour.
Tip: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
Tip: To save time, you can use pre-shredded cheese.
Variation: Use different types of cheese, such as sharp cheddar, Monterey Jack, or pepper jack.
Variation: Add other herbs and spices to the dough, such as dried dill, garlic powder, or onion powder.
Variation: Add cooked and crumbled bacon or sausage to the dough for extra flavor and protein.
Variation: Make mini biscuits for appetizers or snacks.
Variation: Brush the tops of the biscuits with melted butter after baking for an extra buttery flavor.
Serving and Pairing Suggestions
These Irish Cheddar Spring Onion Biscuits are incredibly versatile:
Serving Suggestions:
Serve them warm, fresh from the oven.
Serve them with butter, jam, honey, or your favorite spread.
Serve them alongside soup, chili, or stew.
Serve them as a side dish with breakfast, brunch, or dinner.
Serve them as part of a holiday meal, such as Thanksgiving or Christmas dinner.
Pairing Suggestions:
These biscuits pair well with a variety of foods and beverages.
They’re delicious with eggs, bacon, sausage, and other breakfast staples.
They’re also great with savory dishes, such as roast chicken, pot roast, or ham.
For beverages, try a cup of coffee, tea, or milk.
A glass of buttermilk (of course!) or a crisp white wine would also be a good choice.
Nutritional Information
Here’s an approximate nutritional breakdown per biscuit (depending on the specific ingredients used and the size of the biscuits):
- Calories: Approximately 150-200
- Protein: 4-6 grams
- Fat: 8-12 grams (mostly from the butter and cheese)
- Carbohydrates: 15-20 grams
- Fiber: 1-2 grams
This is a general estimate. These biscuits are a good source of carbohydrates and provide some protein and fiber.
They’re also relatively high in fat and calories, due to the butter and cheese. So enjoy them in moderation as part of a balanced diet.
You can reduce the fat and calories by using less butter, using a lower-fat cheese, or using a milk substitute for the buttermilk.
PrintIrish Cheddar Spring Onion Biscuits
These Irish Cheddar Spring Onion Biscuits are a savory, cheesy, and incredibly satisfying treat! I’ve always loved biscuits
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
Instructions
1. Preheat the Oven:
Preheat your oven to 400 degrees F (200 degrees C).
Line a baking sheet with parchment paper. This will prevent the biscuits from sticking and make cleanup easier.
2. Combine Dry Ingredients:
In a large bowl, whisk together the self-rising flour and baking soda until well combined.
3. Cut in the Butter:
Add the cold butter pieces to the flour mixture.
Cut the butter into the flour using a pastry blender (or two knives) until the mixture resembles coarse crumbs. You want the butter to be evenly distributed throughout the flour, with some pea-sized pieces remaining. This creates those flaky layers.
4. Add Buttermilk:
Make a well in the center of the flour mixture. Pour in the buttermilk.
Stir with a fork just until the mixture starts to come together to form a shaggy dough. Be careful not to overmix. Overmixing will develop the gluten in the flour, resulting in tough biscuits.
5. Fold and Roll the Dough (First Time):
Transfer the dough to a lightly floured work surface.
Press the dough into a roughly shaped rectangle.
Fold the dough into thirds, like a letter, using a bench scraper (or your hands).
Press the dough again into a rectangle. Flour the surface if the dough seems sticky.
Roll the dough with a rolling pin to ½-inch thickness.
6. Add Cheese and Onions (First Time):
Sprinkle the dough with ¼ cup of the shredded Irish Cheddar cheese and ⅛ cup of the sliced green onions.
7. Fold, Roll, and Add Cheese and Onions (Second Time):
Fold the dough into thirds again.
Dust with flour, if necessary, and roll out again to about ½-inch thickness.
Top with the remaining ¼ cup of cheese and ⅛ cup of green onions.
8. Fold and Roll (Final Time):
Fold the dough into thirds one last time.
Roll out the dough again to about ½-inch thickness.
9. Cut Out the Biscuits:
Use a 2- or 3-inch round cutter to cut out 12 biscuits. Try to cut the biscuits as close together as possible to minimize waste.
10. Prepare for Baking:
Transfer the biscuits to the prepared baking sheet, spacing them about an inch apart.
Brush the tops of the biscuits lightly with buttermilk.
Sprinkle the tops with about 1 teaspoon of shredded cheese (or more, to taste).
11. Bake:
Bake in the preheated oven for about 20 minutes, or until the biscuits are cooked through and golden brown.
12. Cool:
Transfer the baked biscuits to a wire rack to cool slightly before serving.
Enjoy your warm, flaky, and flavorful Irish Cheddar Spring Onion Biscuits!
Recipe Summary and Q&A
Let’s recap this delicious Irish Cheddar Spring Onion Biscuits journey! Here’s a summary:
Summary: These Irish Cheddar Spring Onion Biscuits are savory, cheesy, and flavorful biscuits that are perfect for any occasion. They’re made with self-rising flour, baking soda, cold butter, buttermilk, shredded Irish Cheddar cheese, and sliced green onions. They’re easy to make and incredibly delicious.
Q&A:
Q: Can I make these biscuits ahead of time?
A: You can make the dough ahead of time and store it in the refrigerator for up to 24 hours. You can also bake the biscuits and store them in an airtight container at room temperature for up to 2 days, or in the freezer for longer storage. Reheat them in a warm oven or toaster oven before serving.
Q: Can I use a different type of cheese?
A: Yes, you can use any type of cheese you like. Sharp cheddar, Monterey Jack, pepper jack, or a combination of cheeses would all be delicious.
Q: I don’t have self-rising flour. Can I use all-purpose flour?
A: Yes, you can make your own self-rising flour by combining 1 cup of all-purpose flour with 1 ½ teaspoons of baking powder and ¼ teaspoon of salt.
Q: Can I freeze the dough? A: Yes you can.
Q: Can I add other ingredients? A: Absolutely. Get creative!