Creamy sharp cheddar and fresh peppery green onion mixed in a flaky rustic biscuit…what better combination? My Irish Cheddar Scallion Biscuits are one of my favorite batches of biscuits. I typically make these for St. Patrick’s Day but they’re hardly limited to one day a year. I love to make these for weekend brunches, too! There’s absolutely no replacement for a fresh-made biscuit, give these a try and you’ll very soon understand why!

Buttermilk and butter work hand-in-hand to achieve the ideal biscuit consistency. The key to a flaky and un-dry biscuit is cold butter. Chunks of cold butter infused throughout the dough will help the biscuit keep a buttery-crumbly consistency. It’s also important to handle the buttery dough as little as possible to keep those chunks of butter floating in the biscuits. Cold butter and a little chill time before baking create the ideal biscuit. I’m using Irish butter to keep with my Irish theme; use any unsalted butter if that’s what you have on hand.

I’m packing these biscuits with flavor by adding cheese and scallions. And like the butter, I’m also using Irish sharp cheddar cheese. The sharpness of the cheese works well with the peppery bite from the green scallions. Both are folded into the dough to disperse evenly, ensuring that every bite of the biscuit will have flavor.

Just before baking, I’ll paint the biscuits with an egg wash so that they get a beautiful golden crust on top. These smell deliciously fantastic as they bake in the oven and come out absolutely show-worthy. I make sure to serve these with, you guessed it, a creamy Irish butter on the side; that butter melted into a warm biscuit – who could even resist?

Irish Cheddar Scallion Biscuits are best enjoyed with Gaelic Sirloin Steaks served with Whiskey Cream and Colcannon, Roasted Root Vegetables and Burnt Honey, and an Irish Apple Crumble.