Soft and flaky, these Irish Cheddar biscuits are the perfect pairing for all of your favorite cozy soups and stews.
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Soft And Flaky Irish Cheddar Biscuits
If I haven’t told you before, I love carbs. And I’m not afraid to shout it from the rooftops. Even though these biscuits take a bit of extra kneading, trust me when I say that they are worth the wait!
Soft, flaky, and oh so good, if heaven were a biscuit this would be it. You can serve them warm straight out of the oven as is, or slather them with melty butter. Both ways are delish, but I think we can agree that butter is always a good idea. Here is the list of ingredients needed to make your own biscuits at home.
Ingredients for Soft And Flaky Irish Cheddar Biscuits
- 2 cups self-rising flour (more as needed for kneading the biscuits)
- 1/4 teaspoon baking soda
- 7 Tablespoons cold butter, cut into pieces
- 3/4 cup buttermilk
- 1/2 cup Irish cheddar cheese or sharp cheddar cheese
Instructions for Soft And Flaky Irish Cheddar Biscuits
Step 1
First, preheat the oven to 400℉ and line a baking sheet with parchment paper.
Step 2
Then, in a mixing bowl, whisk together the self-rising flour and baking soda. Add the cold butter and cut it into the flour mixture with a pastry blender or fork until the texture looks like coarse crumbs.
How to Make Self-Rising Flour
If you don’t have any self-rising flour on hand you can make your own. You just need a few basic ingredients for this recipe.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
Step 3
Next, make a well in the center of the flour mixture and pour in the buttermilk. Stir together with a fork just until it starts to come together.
How to Make Buttermilk
No buttermilk? Not a problem! Did you know you can make your own in just a few minutes? And you only need two ingredients. Here is what you need to make buttermilk at home.
An acid like vinegar or lemon juice. I prefer to use white vinegar as my acid, but apple cider vinegar or lemon juice will work too.
Milk. For this recipe, I used skim milk, but you can use whatever kind of milk you have on hand, like 2% or whole milk.
To start, add 1 tablespoon of either white vinegar or lemon juice into a measuring cup. Then, add your milk until it measures just under the 1 cup line. Stir the mixture together and set it aside for about 5 to 10 minutes. As soon as it begins to curdle a little bit it is ready to use.
Step 4
Once the ingredients are mixed, place the dough on a lightly floured surface. Press it into the shape of a rectangle. Then fold the dough into thirds using a pastry scraper. Repeat the first step of kneading the biscuits and shape the dough into a rectangle again. Then roll the dough with a rolling pin to about 1/2-inch thickness.
I love this rolling pin with the thickness rings. It helps to take the guesswork out of rolling out your dough to the right thickness. It also includes a rolling mat to help keep the mess on your counter to a minimum.
Now, sprinkle in the shredded cheese and fold the dough into thirds again. Dust it with flour, if necessary, and re-roll the dough to about 1/2-inch thickness.
Step 5
Now you’re ready to make some biscuits! Cut the dough using a biscuit cutter. Once all of the biscuits are cut out, place them on the prepared baking sheet and bake 15-18 minutes or until golden brown. When the biscuits are done, remove them from the oven and transfer them to a wire rack to cool.
What to Serve with the Biscuits
These soft and flaky cheddar biscuits pair perfectly with my crockpot Irish beef stew or try them with some of my other favorite cozy soup recipes.
Yummy. My mouth is watering just thinking about these biscuits. I hope you enjoy this recipe too. If you do, be sure to rate it on the recipe card below. And don’t forget to tag me in all of your recipe shares on Instagram. As always, thanks so much for stopping by the blog today.
Happy baking!
Recipe for Soft And Flaky Irish Cheddar Biscuits
Soft And Flaky Irish Cheddar Biscuits
Ingredients
- 2 cups self-rising flour (more as needed for kneading the biscuits)
- ¼ teaspoon baking soda
- 7 Tablespoons cold butter, cut into pieces
- ¾ cup buttermilk
- ½ cup Irish cheddar cheese or sharp cheddar cheese
Instructions
- Preheat oven to 400℉ and line a baking sheet with parchment paper.
- In a mixing bowl, whisk self-rising flour and baking soda together. Add cold butter and cut it into the flour mixture with a pastry blender until the texture looks like coarse crumbs.
- Make a well in the center of the flour and pour in the buttermilk. Stir the mixture with a fork just until it starts to come together.
- Place the dough on a lightly floured surface. Press it into the shape of a rectangle. Then fold it into thirds using a pastry scraper. Once again press the dough into a rectangle. Then roll the dough with a rolling pin to about 1/2-inch thickness. Sprinkle in the shredded cheese and fold the dough into thirds again. Dust with flour, if necessary, and re-roll the dough to about 1/2-inch thickness. Cut the dough into biscuits with a biscuit cutter.
- Place the biscuits on the baking sheet and bake 15-18 minutes or until golden brown. When done, remove from the oven and transfer to a wire rack to cool.
Notes
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
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These look delicious Jen and thanks for the great direction for the recipe.
Thanks Wendy, I hope you enjoy them!