Irish Cheddar Spring Onion Biscuits
These Irish Cheddar biscuits are made by layering and folding the cheese into the dough, à la puff pastry. The result is all the cheesy flavor without making the biscuit too dense.
self-rising flour, plus more for kneading
2
cups
baking soda
¼
teaspoon
very cold butter, cut into pieces
7
tablespoons
buttermilk, plus additional for brushing
¾
cup
shredded Irish Cheddar cheese, divided, plus more for topping
½
cup
sliced green onions, divided
¼
cup
 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  Whisk together self-rising flour and baking soda in a large bowl. Add cold butter and cut it into flour with a pastry blender until mixture resembles coarse crumbs, 5 to 7 minutes. Make a well in the center of flour mixture and pour in buttermilk. Stir with a fork just until mixture starts to come together to form a shaggy dough.
  Transfer dough to a floured work surface. Press into a roughly shaped rectangle. Fold into thirds using a bench scraper. Press again into a rectangle, flouring the surface if dough seems sticky. Roll dough with a rolling pin to 1/2-inch thickness.
  Sprinkle dough with 1/4 cup cheese and 1/8 cup green onions. Fold dough into thirds. Dust with flour, if necessary, and roll out again to about 1/2-inch thickness. Top with remaining 1/4 cup cheese and 1/8 cup green onions. Fold into thirds and roll out again to about 1/2-inch thickness. Use a 2- or 3-inch round cutter to cut out 12 biscuits.
  Transfer biscuits to the prepared baking sheet. Brush lightly with buttermilk. Sprinkle the tops with about 1 teaspoon cheese.
  Bake in the preheated oven until cooked through and golden brown, about 20 minutes. Transfer to a wire rack to cool.
