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.
SOURCE : FOODWISHES
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