Ingredients
300 g self-rising flour, plus extra for kneading
0.25 tsp baking soda
100 g very cold butter, cut into pieces
180 ml buttermilk, plus extra for brushing
60 g shredded Irish Cheddar cheese, divided, plus extra for topping
30 g sliced green onions, divided
Directions
Step 1
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
Step 2
In a large bowl, whisk together the self-rising flour and baking soda. Add the cold butter and cut it into the flour using a pastry blender until the mixture resembles coarse crumbs (about 5-7 minutes). Create a well in the center of the flour mixture and pour in the buttermilk. Stir with a fork until the mixture starts to come together to form a shaggy dough.
Step 3
Transfer the dough to a floured work surface and press it into a rough rectangle shape. Fold it into thirds using a bench scraper. Press it again into a rectangle, flouring the surface if the dough seems sticky. Roll the dough with a rolling pin to a thickness of 1/2 inch.
Step 4
Sprinkle the dough with 30 g of cheese and 15 g of green onions. Fold the dough into thirds. Dust with flour if necessary, and roll it out again to about 1/2 inch thickness. Top with the remaining 30 g of cheese and 15 g of green onions. Fold it into thirds and roll it out again to about 1/2 inch thickness. Use a 5-7 cm round cutter to cut out 12 biscuits.
Step 5
Transfer the biscuits to the prepared baking sheet. Lightly brush the tops with buttermilk and sprinkle with about 1 tsp of cheese.
Step 6
Bake in the preheated oven until cooked through and golden brown, about 20 minutes. Transfer to a wire rack to cool.