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Irish Cheddar Spring Onion Biscuits – Savory Cheddar Green Onion Biscuit Recipe ctm magazine

Learn how to make Irish Cheddar Spring Onion Biscuits! Visit http://foodwishes.blogspot.com/2017/03/irish-cheddar-spring-onion-biscuits.html for the ingredients, more information, and many, many more video recipes. I hope you enjoy these easy Irish Cheddar Spring Onion Biscuit recipe



  • seattlegrrlie on October 29, 2020

    Spring onion? I'm thinking jalapeños

  • Kim Humble on November 2, 2020


  • Anstria Greenwood on November 3, 2020

    The layering method you show s interesting for biscuits – it's usually one for puff pastry so would probably add that yumminess to the biscuit. It's not March, but I'll try these anyway. 🙂 Also, why not whirl the frozen butter and flour in the food processor?

  • Melissa McDaniel on December 26, 2020

    Lost it @ "national crustacean-based restaurant chain"

  • Johnathan Onoman on January 5, 2021

    Have you tried freezing the flour instead of the butter? It would take the chill out of the flour as it's worked, and move it into the butter, taking less elbow grease (which is not an added flavor ingredient).

  • Allbbrz on January 14, 2021

    lol ! national crustacean based restaurant is right on the spot…. I knew exactly what it is….. after all I'm the Neptune king of my crustaceans…

  • Chaos on January 19, 2021

    John..stahp, you're making me fat

  • John & Jean Gall on February 22, 2021

    Welsh cakes please

  • Pete M on February 23, 2021

    Lovely idea and the finished biscuits look really attractive. But . . . . when Chef John broke one open, it was totally under-cooked in the centre and it didn't really look like the baking powder had produced any bubbles at all. So these might be good if you're starved on a hill walk, but no way would they go with a glass of champagne, or even Guinness !

  • HERcules on March 1, 2021

    Technically hexagons are the most optimal shape in nature.

  • Gary Myers on March 23, 2021

    It's definitely sel-tic, at least if you're from Boston.

  • Нелиел Оксингейл on April 14, 2021

    No pinch of cayenne, this is not Chef John!

  • Ryan Dean on May 4, 2021

    I must try these! I've never not been disappointed by that particular national crustacean-based restaurant chain's take on the cheddar biscuit, so these might do me a bit better!

  • william sewell on May 19, 2021

    Just watched Gordon Ramsay do this, and announced the ingredients. I was like…that sounds like self rising flour.

  • Franky on June 22, 2021

    Hey John,

    I’ve done the biscuits, but they aren’t that fluffy. What do I need to make different?
    I made them just like in the recipe.

  • Dawnita Lutz on June 28, 2021

    you are NEVER cheap!!!!

  • Chi Chi Bang Bang on July 3, 2021

    Although those biscuits look tasty, I would "fold in" 3 times as much cheese🧀🧀🧀

  • bobtnailer on July 19, 2021

    “….a bench scraper, which you are required to own…”

    Crap! I can’t make this recipe, since my scraper is a rental. Much sadness! 🙁

  • Viigan on July 22, 2021

    Okay, the butter should be cold, but what about bitterness? Would you also say that the more bitter the butter the better?

  • Sam Anderson on July 22, 2021

    "Blarney Scone. Thank you, thank you – I'll be here all night."

  • John E on July 26, 2021

    Being Irish, I'd call these scones, where scone rhymes with gone.

  • Flea Christenson on August 12, 2021

    I grate my frozen butter with a cheese grater for biscuits. The big holes on the grater.

  • Jennifer Kiehl on August 28, 2021

    Wait… not even a pinch of cayenne?!? Who is this imposter!

  • Michael Rae on September 5, 2021

    Its Keltic unless you are referring to a team. Celtic (Glasgow ⚽ or Boston 🏀) is pronounced with the s sound

  • Usha Parthasarathy on September 22, 2021

    Lovsd your recipe. Can you substitute wheat flour, may 50 /50.
    Thank you.

  • SN Strong on October 12, 2021

    Good job

  • Amanda Amoss on October 14, 2021

    I didn't realize I was a good cook until I started making a lot of the recipes from Food Wishes!! I just love to cook and bake now as well,and my family is happier for it! 💕 So thank you Chef John for sharing all of your knowledge and your humor!

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