Irish Cheddar Spring Onion Biscuits

By layering and folding the cheese into the dough, à la puff pastry, we get all the cheesy flavor without making the biscuit too dense."

40 m 6 servings 318 cals

2 cups self-rising flour, plus more for kneading

¼ teaspoon baking soda

7 tablespoons very cold butter, cut into pieces

¾ cup buttermilk, plus additional for brushing

½ cup shredded Irish Cheddar cheese, divided, plus more for topping

¼ cup sliced green onions, divided

Directions at allrecipes.com

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