Irish Cheddar Spring Onion Biscuits - Savory Cheddar Green Onion Biscuit Recipe

Learn how to make Irish Cheddar Spring Onion Biscuits! Visit foodwishes.blogspot.com/2017/0... for the ingredients, more information, and many, many more video recipes. I hope you enjoy these easy Irish Cheddar Spring Onion Biscuit recipe

[@foodwishes]

Check out the recipe: www.allrecipes.com/Recipe/257427/Irish-Cheddar-Spring-Onion-Biscuits/

[@buzzfluff8377]

love your humour and style..keep doing the good work

[@ItsJustLisa]

Can I freeze these after cutting them out? I’m looking to take some to a friend’s house for a get together and would prefer they be fresh baked. By the time I’d get there, they’d be thawed.

[@RoseThistleArtworks]

"crustacean based" ha ha

[@stefanpalickimusic]

I have been trying to turn out a good scone/biscuit for a few years now. I just made these today and they are gorgeous! I wish I could post a picture. They're so crispy and flaky. I used old cheddar rather than Irish and I refrigerated the scones before I put them in the preheated oven. They are TALL and tasty. Thank you for posting such a great recipe Chef John! Sending big hugs of gratitude from Canada!

[@trenttarn]

Chef John, in every recipe calling to cut in butter, I freeze the amount of butter, then shred it using the cheese grater. I always have flaky biscuits/crust, and it saves so much time!

[@Karmakazeez]

Trent Arn great idea!

[@captainsassy6966]

oh shit thank you i never thought of that

[@the-chipette]

Trent Arn I'll try this next time!

[@frannypie.]

any ol' cheese grater?

[@davidhanson3984]

Trent Arn this is very interesting, think I well try that on my next biscuit

[@ornithology1188]

Your tone of voice, humor, and vast knowledge of cooking all make for a great channel.

[@Gary_Johnson]

type 'ysac' and click.

[@sootydooty4346]

BakedFruit ???

[@Someonehehhehehehehe]

Do people enjoy listening to him? I would rather he relax and speak without all the tone inflections..

[@Someonehehhehehehehe]

Do people enjoy listening to him? I would rather he relax and speak without all the tone inflections..

[@creativemindplay]

we would rather you just not, period. But we tolerate you anyway, with the love of Jesus.

[@alistairkentucky-david9344]

"If you've made biscuits with me before ..." The attitude revealed by this throw away line is why people love Chef John. He really sees his audience as partners in a culinary experience rather than clicks and views and eyeballs on a screen.

[@grassgeese3916]

It's the better way to teach!!!! Students of all ages and disciplines respond very well to teachers who have open minds and "shoulder to shoulder" attitude

[@Boddah45]

First attempt at baking something, and I just made these. Although they were messed up looking trapezoids and squares they tasted frickn' great.

[@carolinavillar6252]

This guy makes my day with his jokes. "For the record there was absolutely no reason for me to pick that piece of onion but I did it any way" 😂😂

[@ofon2000]

I love how you are at 3.4 mil subs and still no hint of presumption. You are a treasure to the KZbin cooking community Chef John!

[@DeadPool-fr6ns]

I love you chef John

[@Tearyatobitz]

Dead Pool jhef cohn*

[@Puppycatt___]

Is it weird that I love to watch your videos just to listen to your voice?! it's amazing!

[@janicemartin1580]

I wish we could post pics with comments. Mine came out puffy, gorgeous and delicious! Thanks for another terrific & easy recipe🧡

[@amandaamossaa]

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!

[@annweitoish8856]

Oh WOW ! Thank you Chef John ! Enjoy watching and making all your foods!

[@tommydodds3497]

At first I read “Irish spring cheddar biscuits” and the first thought that popped in my head afterwards was that there’s soap in ‘em! 😂

[@iloveou1919]

"Dense and uninteresting" chef John describing me

[@melcoreagmailaccount6126]

I used this recipe but I cut them into rectangles and rolled a sausage link up in them. They came out perfect and even though I kept telling people it was a Chef John recipe I was still proclaimed a master chef. Thanks Chef John.

[@conjestion]

I love the amount of cheese included in the pastry. It's just enough and not overflowing like most recipes in youtube now.

[@madalene7724]

I’m so glad you mentioned grating your own cheese! Pre-grated cheese has anti-caking agent added and so alters the beautiful taste of the cheese. 💛🧀

[@SecretsInTheOvenFoodChannel]

Amazing video! I love this recipe and how it tastes!

[@AM-zing]

These came out amazing today. I was thinking of something to go with my soup but didn't have time to bake a bread. Made these sans the spring onion n with homemade self rising flour. They were wonderfully flaky n cheesy. Thank you Chef John for making a regular meal special

[@kindingmyway4460]

Chef John you are amazing! I just want to tell you how much I appreciate all of the work and effort you put into bringing these recipes to us. Although I am a new subscriber I have already made many of your recipes and they have all turned out wonderful. And yes oh yes I just made these biscuits and they are off the chain! I can't wait to continue with all of the recipes I haven't yet tried yet. Keep them coming with your grand personality! It is truly a joy to learn from you. Blessings in Christ ❤️

[@hansxiaomeng4741]

These biscuits look wonderful, John. Cheers,

[@BillSchafer48]

oh, yummmm! Looking into my crystal ball, I see these little beauties in my gastronomical future.

[@BigStarRealFamous]

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!

[@xxiao5156]

That working bench top is springing into the mood as well.

[@digital_venom]

i love you so much, never stop making videos

[@juice-gaming]

Notification squaaaad! Also chef John you are the best and the little jokes scattered in make my day!

[@linkinparkox]

Always get so excited to see your videos! Never fail to bring a smile to my face!

[@josephdonais3436]

I have been cooking about the time I acquired the chore to stand on a chair and wash the dishes, no formal education nor occupation. I really like being the first one up, about an hour or so before anyone else and filling the entire house with the smells of breakfast and coffee. The morning nose gay had become a form of art unto itself. What a lovely biscuit for creamed corned beef!

[@awesome23018]

Did he throw shade at Red Lobster?

[@plewtz80]

nope he said crustacean and lobsters are isopods lol

[@lisafeck1537]

Yep.

[@sailormaratthebar2997]

Good, red lobster sucks

[@biggdaddy202003]

Throw shade? If you mean he thinks they have salty and under flavored biscuits then I would agree.

[@MsCellobass]

Marisa it’s not what it used to be 😏

[@stringalongmike1953]

A bench scraper. That's what I need. A bench scraper. It's mandatory.

[@NatalieCWilliams]

Chef John is in a class by himself..... humour and great food!! 😅👍🏻. Love you Chef!

[@vladaegorova847]

Dear chef John.. i just love you, your comments, your videos, your recipes, and OF COURSE your rhymes)))))) PROUD subscriber since 2013

[@cmjd11]

I'm here to see if he uses cayenne in this recipe

[@marioiam708]

Lmao

[@MrEquusQuagga]

LMFAOOOOOOO!!!!!111

[@ryanthezombie7929]

Dr. Zebra chill damn

[@suzybabyyeah]

holy shit I just realised that he didnt use cayenne! the world is ending! :D actually cayenne would go in there lovely

[@mariavignonivargas9191]

Chef John hardly ever misses his beloved Cayenne and this recipe was no exception 🤣🤣🤣🤣

[@IgnatiusJReilly10]

Thank you! Made your lasagna the other day with your tomato sauce. Family loved it!

[@akutyl2]

I just made these, and they were GREAT! Thanks for the recipe.

[@bigbertha4080]

Gosh....I love your sense of humor. Love watching your recipes....I look for inspiration for keto comparable recipes.

[@fandhtwoohs8129]

Found wild spring onions in my yard this weekend. Have two kinds of Irish cheddar in the fridge. This. Is. Happening.

[@EudaemoniusMarkII]

"National Crustation Based Restaurant." Busted up!

[@CaprishaPage]

Thank you so much for making your videos! They bring me so much joy...and education. Love it! These look so yummy!

[@dansmolen1618]

I love this channel! Friends and family look forward to Dad being in the kitchen on game day morning!

[@Daednumai]

so that's what an American biscuits it. I was chatting to an American friend online who said he was having biscuits and gravy, and I thought wtf why would you have gravy with biscuits, we dunk ours in our tea.

[@tannerbananer5774]

Simon Dunn biscuits and gravy is fucking dank bruh

[@Daednumai]

yeah i can imagine, I'm gonna make some of these but with proper cheddar from cheddar :) But imagine how biscuits and gravy sounds to a Brit, it would be cookies and gravy for you yanks.

[@Prosecute-fauci]

Simon Dunn yeah..... English biscuits are delicate, sweet, cookie type objects.... I can understand the confusion. I often enjoy a few biscoffs with my coffee.

[@msr1116]

Simon Dunn....American biscuits are just a slightly modified scone, savory, and a staple bread product in southern states.

[@mizzpoetrics]

@@Daednumai So, have you tried the American style biscuits yet?

[@S1D3KICK]

😋😋 looks like a winner unlike last week 😂🤣

[@One2Daemon]

Your comment delivery is the BEST EVER!

[@bonniebrier7174]

My grand kids would love these. They are a keeper Thanks John

[@Lardo137]

The reason why self-rising flour seems to work better than DIY self rising flour is because the former is typically milled finer than the all-purpose flour you use for the homemade version. A true approximation would use a fine flour like White Lily.

[@Karmakazeez]

What applications would prefer the self rising flour? other than biscuits.

[@Lardo137]

Think anything that with a fluffy texture. Cakes, pancakes, waffles, etc.

[@Karmakazeez]

thank you!

[@jackimiller8511]

Do you think the biscuits could be cut out, frozen, and baked later?

[@melvixen8260]

Ohhhhh red lobster shade!

[@popcornpretzel6720]

I love how you tested the worst biscuit to determine how good the rest are. I would have never thought of that, yet it makes perfect sense. :)

[@marka.harrell1220]

These will be a major must make. Love it

[@TMadara]

I like the dense Red Lobster biscuits.

[@hannahmorris1835]

TMadara yes! They are so good! But I'm sure if chef John made me some biscuits, I'd like then better XD

[@crucicrix5011]

TMadara damn it guts just get to falconia already

[@MrAbood900]

+Dantescheese 1337 new chapter this month my brother. it will happen eventually

[@CM_Burns]

You are the beef brisket of your spring onion biscuit.

[@lucapeyrefitte6899]

Feta Cheezz 👏👏👏👏👏👏👏👏

[@thiccdaddy9535]

Feta Cheezz Yeee boiiii!

[@CM_Burns]

You are the Jazzy Jeff of your God of Biscuits.

[@martking80]

Feta Cheezz z you like feta cheeezz with your nobly knees

[@MothmanBaddie]

These look absolutely divine

[@r.mcbride2837]

St. Patrick would certainly approve! Looks like a winner. I'm def going to try these with my corned beef and cabbage.

[@JohnZeroSignal]

Chef John, can you teach us to make Xiao Long Bao? My family and friends would love that. I have baked my own bahn mi rolls. Thank you Made my own Banh Mi. I have made my own Banh Xeo. I am grateful you are such a swell guy. John from Texas

[@baragon4N20]

did you know that the word biscuit comes from ancient greece "bisquick" which means "microwaveable biscuits" in french

[@CM_Burns]

Rubbish! The French word for biscuit is...................biscuit! Bisquick is some cheesy Betty Croker recipe.

[@baragon4N20]

the joke was that it made no sense and was contradictory you goofball

[@Delekham]

hahaha....Even I know a wee bit of French...Great Troll..it made me laugh.

[@CM_Burns]

Well in that case, you are the Kim Carnes of your Logan Barnes.

[@baragon4N20]

I changed my name, my full name on this is a no go lmao. Though that still works great, im still proud of you even tho i dunno who kim carnes is I am now the Freddy Adu of your Loggy Boo

[@Nikki-sf6bs]

I love you so much! I learn a lot and I laugh with you every time! Thank you!

[@elvahernandez2954]

Love the biscuits! Your voice sounds so calm it totally convinces me to try your recipes. ❤️

[@rhettlover1]

Yummm! And, it's hard C, Kel-tic. Just like salsa SHOULD be soft S, not Z, and my city is Boi-See, not Boi-Zee. Oh, heck, that's why we love ya, Chef!

[@the-chillian]

Who says salza? Is that how they talk in Boizee?

[@GerinoMorn]

Its Kel-tic, unless it's Celtic, 'mon the hoops!

[@leowatkins1518]

Blarney Scone.

[@kendahomie]

Those biscuits are a money shot Thank you chef !!!!!!!!

[@davejohnson385]

For some unknown reason, awoke at 3:30am and couldn’t get back to sleep... Thanks. My wife will enjoy in a few hour when she rises from her slumber.

[@corkscrewfork]

I'm going to skip cutting the butter in and just use a cheese grater :) still uses frozen butter, but it goes a lot faster, and patience is not my virtue

[@markwarrenhickey]

Did this work?

[@CampStoneFox]

@@markwarrenhickey yes it does, I made some this weekend as practice.

[@dixiedoo5876]

@@markwarrenhickey Yes, it works great. It's the only method I use when a recipe calls for cutting butter in. I always keep butter in my freezer so it's always ready when needed.

[@rachelsweets]

yummy

[@gapratt4955]

Looks like a great way to add some depth to biscuits and gravy!

[@7bambam7]

Wow. Just wow. Making them tonight!

[@hassansultan7868]

"I-rish I had more."

[@QianBing]

Hassan Sultan get out

[@you2449]

That was Smoov!

[@Delekham]

Are you Asian perchance?

[@hassansultan7868]

Born in Texas with South Asian heritage :)

[@orangeaid]

i-rish i had HIS

[@zarisharshad6880]

I don’t own a bench scraper. Is it okay if I borrow it from my neighbours?

[@tlgardens7598]

"national crustacean-based restaurant chain." OMG so funny and witty. The most entertaining and educational yt food channel!!

[@FrazzledPup]

Made these today. Love them. Thank you.

[@Markfamily11]

99th view 😊, best cooking show in KZbin

[@polarweis]

gabymarki it doesnt work that way

[@Lead_Foot]

polarweis Yep, it's just "confirmed" views. That's why you can see videos with 100 views and 10,000 likes. Gotta make sure people aren't artificially inflating the view count with bots.

[@tom_something]

I guess with the cheese folds, you're getting some of the qualities of a rough puff pastry. What are your thoughts on using a food processor for the first few steps of this recipe?

[@nancygibson4380]

My thoughts too. A really rough puff.

[@lizbeth8830]

These look great!! Can't wait to try them!

[@ThisSecretCat]

My food wish! Thank you, Chef John.

[@ARTSIEBECCA]

haha crustation based restaurant chain😋

[@thatotherkid9210]

ARTSIEBECCA By any chance may this restaurant name rhyme with 'Dead Mobster'?

[@dolphinately]

I didn't know the Krusty Krab had biscuits 🤔

[@10Dante4]

NO THIS IS PATRICK

[@mizzpoetrics]

Lol, has Plankton come up with any plots to steal the recipe yet? 😁

[@raagielizabeth6227]

mizzpoetrics 😁😂

[@youtubeuser2359]

so, the opposite of "virgin" is "smushed together"?

[@89Brownay]

youtubeuser processed

[@michaelhargis7036]

Yes

[@paulwagner688]

I haven't smashed anyone in years.

[@XXTheGoldStephanoXX]

( ͡° ͜ʖ ͡°)

[@LauraParker1982]

@@paulwagner688 not smashed, but smushed! smh. :-D big difference :-D :-D

[@bmoraski]

Looks like a perfect biscuit to me. Im going to give these a go. Thanks chef.

[@kyndraclaire3051]

These look so good!!! Gosh your videos just make me so happy

[@lauraharmon6508]

"Keltic", not "Seltic" Celtic (Seltic) is the team, Keltic is the Irish Traditional music and foods.

[@cebailey5920]

Go raibh maith agat.

[@sootydooty4346]

Chef please just give me a carrot cake recipe please

[@lancenetworkv5938]

made these this morning, they turned out great! thank you for the vid!

[@jeanettewaverly2590]

A great variation of one of Grandma's staple breakfast foods! Thanks for the biscuit-making tips, too.

[@kayemcdonald2811]

Jeanette Waverly oop

[@falcon262]

Whos team Virgin Dough vs Scrap Dough?

[@jeffinphx517]

Not to advocate violence but if your biscuits are dense and uninteresting throw them at Guy Fieri's gelled up head.

[@deniseshergold59]

Love watching your videos,these biscuits look delicious,must try them .thankyou

[@simonbremer7862]

Amazing! I did this yesterday and they almost looked as great as yours! Keep it up, man!!

[@jamesnangle2079]

Having lived in the country for the first 18 years of my life, I can tell you there is no such thing as this in Ireland.

[@lisafeck1537]

No, I imagine it isn't there. It was likely brought over centuries ago, modified with other cultures here in the U.S. Perhaps the combination of flavors originated there?

[@meggy_moos_mane]

It's called a cheese scone. Americans call scones 'biscuits'.

[@petem6354]

@ Megan Except that scones are light and fluffy through and through. These were a soggy stodge in the middle.

[@JRS5555]

Irish Cheddar??!

[@the-chillian]

When it comes to cheese, this is not a protected regional designation but a style which, it must be admitted, was indeed invented in Cheddar, Somerset, England but which has spread far beyond that picturesque village. There's a crucial step in making this style of cheese called "cheddaring" where the curd is kneaded, salted, cubed, and then stacked and turned several times. It's not hard to find cheesemaking videos on YT showing you how. And yes, they do make Cheddar-style cheeses in Ireland.

[@Electromash92]

Cheddar is extremely popular in Ireland, and while it is originally an English style, modern Irish dairy products are consider possibly the best in the world, due to the tradition and expectation of high quality produce. When you see chef John using butter and cheddar, from what I've noticed it is often Kerry Gold butter and Dubliner cheddar cheese. The difference is that Ireland has retained a far more traditional agricultural industry, instead of well... industrializing it. You'll still find amazing craft cheeses in England or even the US, but in Ireland, even an everyday cheese (the brand chef John uses is actually quite everyday) is of very high quality.

[@IgnoresTrolls]

We make a lot of cheddar here in Ireland. Also the most popular style is Red Cheddar. Every company will do normal white cheddar and a red style (somewhere between deep yellow and pale orange), but its essentially the same product died. It comes from a time when similar products to cheddar would dye their cheese to differentiate it (eg Red Leicester). Now theoretically the red stuff should taste the same, but a company might make some other changes to keep the products in their range slightly different.

[@suzybabyyeah]

I enjoy a good red leicester melted on toast. Since I moved to the states I miss just going to the supermarket for a cheap but tasty decent cheese.

[@S__123]

In Northern Ireland most of our cheddar is white. But yeah like 95% of the cheese we eat is cheddar.

[@sandravalani359]

Another d'lightful video Chef John!!! Your soothing voice and wonderful humour are very nice to listen to!!! Judging by how you handle the dough...I bet you are awesome at giving back massages!!!😄😊☺

[@mariavignonivargas9191]

Mandatory photo opp' of that basket filled with such goodies was as always, ENJOOY- able

[@kerrythompson6315]

Sock

[@jamesog15]

Have been an Irish man for the past 23 years ( since I was born xD) the only thing Irish about those 'biscuits' is the chedder. I couldn't even think of a place to get buttermilk it's not very popular, I'd need to get it from a baking store or some shit! Here in Ireland we would call what you made a pastrie or puff pastrie. Biscuits are sweet and used for tea! But I'll help you out and make them myself so you can truely call them Irish approved xD they look like they'd be great with some gravy!

[@TheLastSophieAlive]

FlyingSpiderBaby In America, the UK's scones are called biscuits. American biscuits are digestives in the UK. There's a lot of stuff we've finagled with, but if you watch enough cooking videos by Americans you can memorize them easily. I watch a lot of British food channels and have learned the UK's names quickly!

[@t4squared]

He isn't actually calling the biscuits Irish. He is only referring to the cheddar. If he didn't use Irish cheddar, he would have just called them cheddar biscuits.

[@tdolan500]

FlyingSpiderBaby You can't find buttermilk? You know it normally comes in a little carton rather than the milk jug? Maybe your just missing it.

[@RoachDoggJR4200]

Yeah man I'm Irish and I swear I've never seen one of these things in my life. This isn't a scone either.

[@akraftw3rkorange]

made these today, came out perfect.

[@umashocks]

Ho Chef John, made this biscuits for a christmas potluck dinner and it was a great Hit! Thanks!

[@Iciielitez]

Chef aren't these scones?

[@popehentai]

If you're in Europe. :)

[@tracyd27]

Scones are biscuits in America

[@georgea.567]

Go back to England and go eat your scones you damn limey. P.S. Your Flapjacks are a sad excuse compared to American Flapjacks.

[@TsunamiWombat]

In America land, Scones are Biscuits, and Biscuits are Scones

[@Delekham]

+George A. Relax dude. Food is food no matter where you eat it...OR are you "Trumping" us??

[@MamaMittens]

These look sooooo good!

[@romanbellic8078]

You are the shredder, of your savory cheddar.

[@the-chipette]

Chef's puns are godly.

[@arthurskim7898]

I always learn something new from your videos. Thanks

[@bsbpjb]

Love your videos! I keep my biscuit flour in the refrigerator also.

[@zainabarain]

Oh gosh u make it look so easy! Can't wait to make these tomorrow!!

[@madcitywendy]

On my list for St. Paddies. My mother, Irish born,. would love you so much.