Wednesday, March 8, 2017

Irish Cheddar Spring Onion Biscuits - They Only Sound Irish

I’ve received many food wishes for cheddar biscuits over the years, which I used to think was odd, until I learned about a certain version served in America’s most famous chain of lobster restaurants. I eventually got to try this casual dining delicacy, and while it really wasn’t that bad, it wasn’t great either, and I pledged to take the idea, and create a new and improved cheddar biscuit. That was like five years ago.

So, why all of a sudden the newfound interest? Two simple reasons. First, I had some gorgeous Irish cheddar in the fridge. Secondly, it’s almost St. Patrick’s Day, and the search engines demand something Irish, or at least something that sounds Irish. So, I combined those two facts, and decided it was time to make cheddar biscuits that would rival those at the aforementioned crustacean sensation. I know, a very high bar.

All kidding aside, these really did come out quite well, and I think that’s because we didn’t just mix the cheese into the dough. By layering and folding the cheese in, a la puff pastry, we get all the cheesy flavor, without making the biscuit too dense. Sure takes a few extra minutes, but I thought it was worth the effort. So, whether you’re going to make these for St. Patrick’s Day, or not, I really do hope you give them a try soon. Enjoy!


Ingredients for 12 Irish Cheddar Spring Onion Biscuits:
*2 cups self-rising flour, plus more if needed
1/4 teaspoon baking soda
7 tablespoons very cold butter
3/4 cup buttermilk
1/2 cup shredded Irish cheddar, or other sharp cheddar cheese
1/4 cup sliced green onions (I used mostly the tender, light green parts)
-Bake at 400 F. for about 20 minutes

* To make your own self-rising flour for this recipe, sift together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1 teaspoon fine salt.

38 comments:

Unknown said...

chef how about the butter

Meg Mengfan said...

chef how about the butter

Unknown said...

chef how about the butter

Meg Mengfan said...

chef how about the butter

wuer said...

How much butter??

Rick R said...

Where is the 7-tablespoons of butter to cut in??? I'm pretty sure it won't work without that ingredient!

Laurie Cammarata said...

Can't wait to try this! Yummo! Making your Red beans n rice tomorrow. I think it's a match! Waiting on my olive oil poached tuna, too, which will go well also. Thanks for all the great recipes and ideas. I think I'm finally learning to ad lib and be a LITTLE creative.

wikinma said...

Chef Jhon!!!
You forgot to mention the butter in the ingredients!!!!

Dan Plourde said...

I noticed you forgot to put the butter amount in the ingredient list.

Ferrell said...

Hi Chef John. This may be a stupid question but I'm asking it anyway! When you dusted the bench with flour, and kept adding more flour to your biscuit dough, were you using all purpose or the same self-rising flour as in the recipe?

Alex Weber said...

Hi there Chef, looks amazing! Thanks for an awesome video (had a grueling day moving, and making a cocktail and hearing your no-longer-sick voice welcoming me to foooooodwishes.com wiiith something delicious-looking made me smile so wide). Question for folks without pastry cutter wire thingies. If I freeze my butter and grate it into the flour on a box grater, do you think that might work? I've seen something similar recommended for pie dough. You rock the casbah as always!

HJK said...

It looks like you forgot to include butter in your ingredients list. Difficult to make good biscuits without fat.

inchrisin said...

OOps. No 7T butter on the recipe. :)

Thanks, as always, for an amazing recipe. I'm trying these immediately.

Kerem O said...

Hey chef,
So I'm in a situation where I can't get a hold of buttermilk. What would be an appropriate substitute for this use? Thanks!

Skyjackie737 said...

Why can I not find your recipe for Fisherman's Pie? Search button not user friendly anymore.

Thomas P said...

I think you forgot to add the amount of butter needed for this recipe.

Thomas P said...

I think you forgot to list the amount of butter needed for this recipe.

Rusty Grizwald said...

Oh man ! Those would be good with gravy and some eggs on top !

Choppini said...

oh my! My mom always made them with cracklings and spring onions, mostly the day after she was done with making snow white lard. I was craving so many times for these special biscuits, but could not recall anymore how she made them. Now I remember again. Thank you, Chef John, for refreshing my memory.

OthyLocke said...

I've never attempted this myself but is there any reason you should not grate the butter instead of cube it?

rodentraiser said...

No garlic?

Michael Hagberg said...

When you sprinkle with cheese and spring onions, you should have only covered two thirds of the dough. By covering completely you ended up with a double layer of cheese on the first fold.

Scott Barber said...

... remembering your scones recipe!

Thickethouse.wordpress said...

This sounds delicious! I haven't made biscuits from scratch for years, but I might now.

starchild0101 said...

Hi Chef John

How freezerfriendly is this dough?

Thank you
AJ

Unknown said...

My girlfriend and I made these last night and they were fabulous!

I picked up some nice aged sharp British cheddar for the occasion and completely forgot about it and used regular aged Canadian cheddar/ (which is a lot more cheddar like than American supermarket cheddars but not as maxed out pang-wise as artisan cheddars or imported and it still turned out awesome!

Your buttermilk biscuits are already a household staple and I really enjoyed this tweak.

Thanks for the recipe Chef John!

(and nice Sly ref)

Dangerosa Jones said...

These are fantastic! Just popped a batch out of the oven, and we're in heaven!

Ron Williams said...

Try them with dill. Wonderful.

aagoncillo said...

Hello Chef !
I just came across a Portugese hot sandwitch (Receita de Francesinta ) was woundering if you know it? want to do a video? thanks your friend
Alex.

Brian said...
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Brian said...
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Jon Kenyon said...

Thanks, Chef!

I had a go inspired by these, a few more fold, and made them as 2 bite poppers. Turned out lovely.



ChefRobett said...

Great as usual, but I run out of buttermilk and sub. Yogurt and it still worked. Keep up the good work. Chef Robert Here in the Land Of Enchantment New Mexico.

Brian said...
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Brian said...
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Brian said...

Anything wrong with using a food processor to cut in cold butter?

Sandra Boyer said...

I was once told when using a biscuit cutter, cut straight down and don't spin the cutter. When the cutter spins it seals the biscuit which reduces the rise.

Romas David said...

We have some cauliflower to use up tonight and wanted to do something different. This is a great idea and uses up what we have on hand. Thanks for the inspiration!