Irish Cheddar Spring Onion Biscuits

Introduction & Inspiration

These Irish Cheddar Spring Onion Biscuits are a savory, flavorful, and wonderfully textured quick bread, perfect for breakfast, brunch, or as a side dish to any meal. They combine the flaky, buttery goodness of biscuits with the sharp tang of Irish cheddar and the fresh, mild bite of spring onions (scallions). They’re a delightful twist on traditional biscuits.

My inspiration came from a love of savory baked goods and a desire to create a biscuit recipe that was both easy to make and packed with flavor. I’ve always been a fan of cheddar biscuits, and the addition of spring onions and the use of Irish cheddar seemed like a perfect way to elevate them.

I also wanted a recipe that was versatile enough to be enjoyed at any time of day. These biscuits are just as delicious served warm with butter and jam for breakfast as they are alongside a hearty stew for dinner. They are perfect for any time of the day.

It’s a perfect recipe to impress.

Nostalgic Appeal

Biscuits, in general, evoke feelings of comfort food, home baking, and perhaps memories of family meals or Southern cuisine. They’re often associated with warmth, simplicity, and a sense of tradition.

The addition of cheddar cheese and spring onions might remind you of savory scones, cheddar biscuits from favorite restaurants, or even cheesy scallion pancakes.

These Irish Cheddar Spring Onion Biscuits tap into that sense of comfort and familiarity, offering a way to enjoy a classic baked good with a flavorful and slightly sophisticated twist. They’re perfect for sharing with loved ones or for savoring on your own.

It’s a good recipe to make with kids.

Homemade Focus

This recipe is all about the homemade goodness. We’re starting with simple ingredients – flour, butter, buttermilk, cheese, and onions – and transforming them into light, flaky, and flavorful biscuits.

I believe that homemade biscuits are always superior to store-bought versions. You have complete control over the ingredients, the quality, and the flavor. Plus, there’s something incredibly satisfying about making biscuits from scratch.

The process of cutting the cold butter into the flour, gently mixing in the buttermilk, and folding in the cheese and onions is key to achieving that perfect flaky texture. It’s a relatively simple process, but it requires a bit of care and attention to detail. And the result is so rewarding.

The smell when they are baking is amazing.

Flavor Goal

The primary flavor goal for these Irish Cheddar Spring Onion Biscuits is to achieve a balance of buttery, flaky, cheesy, and savory flavors, with a hint of onion from the spring onions.

The self-rising flour and baking soda create a light and airy texture.

The very cold butter, cut into the flour, creates those signature flaky layers that are characteristic of good biscuits.

The buttermilk adds a subtle tanginess and helps to create a tender crumb.

The Irish cheddar cheese provides a sharp, savory, and slightly nutty flavor that complements the other ingredients beautifully.

The spring onions (scallions) add a fresh, mild onion flavor and a pop of color.

Ingredient Insights

Let’s take a closer look at the key ingredients:

• Self-rising flour: This type of flour already contains baking powder and salt, making it a convenient option for biscuits. If you don’t have self-rising flour, you can make your own (see Tips and Variations).
• Baking soda: Adds a bit of extra lift and helps to create a light and airy texture.
• Very cold butter, cut into pieces: Crucial for creating those flaky layers! The cold butter creates steam pockets in the dough as it bakes, resulting in a light and flaky biscuit. Use unsalted butter so you can control the overall saltiness of the recipe.
• Buttermilk: Adds a subtle tanginess and helps to create a tender crumb. The acidity in buttermilk reacts with the baking soda, creating a light and airy texture.
• Shredded Irish Cheddar cheese: Provides a sharp, savory, and slightly nutty flavor. Irish cheddar is a type of cheddar cheese that’s known for its rich, complex flavor. You can substitute with another type of sharp cheddar if you prefer.
• Sliced green onions (spring onions/scallions): Add a fresh, mild onion flavor and a pop of color.

Essential Equipment

You’ll need these essential tools:

• Baking sheet: For baking the biscuits.
• Parchment paper: To line the baking sheet and prevent sticking.
• Large bowl: For mixing the dry ingredients and cutting in the butter.
• Whisk: For whisking together the dry ingredients.
• Pastry blender (or two knives): For cutting the cold butter into the flour.
• Bench scraper (optional but helpful): For folding the dough.
• Rolling pin: For rolling out the dough.
• 2- or 3-inch round cutter: For cutting out the biscuits.
• Measuring cups and spoons: For accurate measurements.

List of Ingredients

Here’s a complete list of the ingredients you’ll need, with precise measurements:

• 2 cups self-rising flour, plus more for kneading
• 1/4 teaspoon baking soda
• 7 tablespoons very cold butter, cut into pieces
• 3/4 cup buttermilk, plus additional for brushing
• 1/2 cup shredded Irish Cheddar cheese, divided, plus more for topping
• 1/4 cup sliced green onions, divided

Step-by-Step Instructions

Let’s get baking! Here’s a detailed, step-by-step guide:

Step 1: Preheat Oven and Prepare Baking Sheet

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2: Combine Dry Ingredients

In a large bowl, whisk together the self-rising flour and baking soda.

Step 3: Cut in Butter

Add the very cold, cubed butter to the flour mixture.

Using a pastry blender (or two knives), cut the butter into the flour until the mixture resembles coarse crumbs. You want the butter to be in small, pea-sized pieces. It’s important to work quickly and keep the butter cold.

Step 4: Add Buttermilk

Make a well in the center of the flour and butter mixture.

Pour in the buttermilk.

Stir with a fork just until the mixture starts to come together to form a shaggy dough. Don’t overmix.

Step 5: Fold and Roll 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. Lightly flour the surface if the dough seems sticky.

Roll the dough with a rolling pin to about 1/2-inch thickness.

Step 6: Add Cheese and Onions (First Layer)

Sprinkle the dough with 1/4 cup of the shredded Irish Cheddar cheese and 1/8 cup of the sliced green onions.

Step 7: Fold and Roll Dough (Second Time)

Fold the dough into thirds again.

Dust with flour if necessary, and roll out again to about 1/2-inch thickness.

Step 8: Add Cheese and Onions (Second Layer)

Top the dough with the remaining 1/4 cup of cheese and 1/8 cup of green onions.

Step 9: Fold and Roll Dough (Third Time)

Fold the dough into thirds one last time.

Roll out the dough again to about 1/2-inch thickness.

Step 10: Cut Out Biscuits

Use a 2- or 3-inch round cutter to cut out the biscuits. Press straight down and don’t twist the cutter, as this can seal the edges and prevent the biscuits from rising properly.

Step 11: Prepare for Baking

Transfer the biscuits to the prepared baking sheet, placing them close together (they can touch).

Brush the tops of the biscuits lightly with additional buttermilk.

Sprinkle the tops with a little extra shredded cheese (about 1 teaspoon per biscuit).

Step 12: Bake

Bake in the preheated oven for about 20 minutes, or until the biscuits are cooked through and golden brown.

Step 13: Cool and Serve

Transfer the baked biscuits to a wire rack to cool slightly.

Serve warm, with butter, jam, honey, or your favorite toppings.

Enjoy these flaky, flavorful, and cheesy Irish Cheddar Spring Onion Biscuits!

Troubleshooting

Here are some potential issues and how to address them:

Problem: My biscuits are tough.

Solution: This is likely due to overmixing the dough. Mix the dough just until the ingredients are combined. Don’t overwork it. Also, make sure your butter is very cold.

Problem: My biscuits didn’t rise properly.

Solution: Make sure your baking powder and baking soda are fresh. Also, don’t twist the cutter when cutting out the biscuits, as this can seal the edges and prevent them from rising.

Problem: My biscuits are dry.

Solution: Don’t overbake the biscuits. They should be golden brown and cooked through, but still moist in the center.Problem: My biscuits spread too much.Solution: Make sure you refrigerate enough the dough.

Tips and Variations

Here are some tips and variations to customize your Irish Cheddar Spring Onion Biscuits:

Tip: For the best flavor, use high-quality ingredients, especially the butter, cheese, and buttermilk.

Tip: If you don’t have self-rising flour, you can make your own: For each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt.

Tip: Don’t have buttermilk? You can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk (dairy or non-dairy). Let it sit for 5-10 minutes before using.

Variation: Add other herbs or spices to the dough, such as:

• Dried thyme
• Rosemary
• Black pepper
• Garlic powder

Variation: Use a different type of cheese, such as:

• Sharp cheddar cheese
• Monterey Jack cheese
• Pepper Jack cheese (for a spicy kick)

Variation: Add cooked and crumbled bacon or sausage (for non-vegans) to the dough.

Variation: Make drop biscuits instead of rolled and cut biscuits. Simply drop spoonfuls of the dough onto the prepared baking sheet. The texture will be slightly different, but they will still be delicious.Variation: add some jalapeno.

Serving and Pairing Suggestions

These Irish Cheddar Spring Onion Biscuits are incredibly versatile and can be enjoyed in many ways:

• For breakfast: Serve them warm with butter, jam, honey, or a fried egg.
• For brunch: They’re perfect alongside scrambled eggs, bacon (or vegan bacon), and fruit.
• As a side dish: They pair well with soups, stews, chili, or salads.
• As a snack: Enjoy them on their own, warm or at room temperature.

Pairing Suggestions:

• Butter
• Jam or jelly
• Honey
• Maple syrup
• Sausage gravy (for non-vegans)
• Soup or stew
• Chili
• Salad
• Scrambled eggs
• Fried eggs

Nutritional Information

Nutritional content varies depending on preparation and specific ingredients used.

Here’s an approximate nutritional breakdown per biscuit (assuming 12 biscuits):

• Calories: 200-250
• Fat: 10-15g
• Saturates: 6-9g
• Protein: 5-7g
• Carbohydrates: 20-25g
• Fiber: 1-2g
• Sugar: 1-3g
• Sodium: 200-300mg (depending on the salt content of the self-rising flour and cheese)

These biscuits are a good source of carbohydrates and provide some protein and calcium.

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Recipe Summary and Q&A

Let’s recap the recipe and address some frequently asked questions:

Recipe Summary: We made Irish Cheddar Spring Onion Biscuits by whisking together self-rising flour and baking soda, cutting in very cold butter, adding buttermilk to form a shaggy dough, folding and rolling the dough several times, adding shredded Irish cheddar cheese and sliced green onions, cutting out biscuits, brushing them with buttermilk, topping with extra cheese, and baking until golden brown.

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 ahead of time and reheat them in the oven or toaster oven before serving.

Q: Can I freeze these biscuits?

A: Yes, you can freeze baked or unbaked biscuits. For baked biscuits, let them cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 2 months. Reheat in the oven or toaster oven. For unbaked biscuits, place the cut-out biscuits on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer-safe bag or container. Freeze for up to 2 months. Bake from frozen, adding a few minutes to the baking time.

Q: Can I use a different type of cheese?

A: Yes, you can use any type of cheese you prefer, such as sharp cheddar, Monterey Jack, Pepper Jack, or even a combination of cheeses.

Q: I don’t have a pastry blender. What can I use instead?

A: You can use two knives to cut the butter into the flour, or you can use your fingertips. If using your fingertips, work quickly to prevent the butter from melting.Q: How can I keep the leftover? A: Keep them at room temperature, in airthight container.