I’ve been making this coffee jelly for years without seeing any recipes. This will definitely appeal to coffee lovers.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 12 biscuits |
Ingredients
- 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
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Whisk self-rising flour and baking soda together in a mixing bowl. Add cold butter and cut it into flour with a pastry blender until texture resembles coarse crumbs, 5 to 7 minutes. Make a well in the center of the flour mixture and pour in the buttermilk. Stir with a fork just until mixture starts to come together to form a shaggy dough.
- Transfer dough to a floured work surface. Press into a roughly shaped rectangle. Fold into thirds using a bench scraper. Press again into a rectangle. Flour surface if the dough seems sticky. Roll dough with a rolling pin to 1/2-inch thickness. Sprinkle with half of the shredded cheese and half of the green onions. Fold dough into thirds. Dust with flour, if necessary, and roll out again to about 1/2-inch thickness. Top with remaining cheese and green onions. Fold into thirds and roll out again to about 1/2 inch thickness. Cut biscuits with a 2- or 3-inch biscuit cutter.
- Transfer biscuits to prepared baking sheet. Brush lightly with buttermilk. Sprinkle tops with about a teaspoon of grated cheese.
- Bake in preheated oven until cooked through and golden brown, about 20 minutes. Transfer to a rack to cool.
- To make your own self-rising flour for this recipe, sift together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1 teaspoon fine salt.
- If you can’t find Irish Cheddar, like Dubliners(R), use your favorite sharp Cheddar cheese instead.
- Baking time is reduced slightly in the magazine version of this recipe.
Nutrition Facts
| Calories | 318 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 11 g |
| Sodium | 768 mg |
| Sugars | 2 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
These are shockingly bland and dry. Could have used nearly a cup of milk, as 3/4 cup wasn’t enough. Needs some onion powder, garlic powder and perhaps even something else.
The flavor was good on these biscuits but I didn’t get much rise. Perhaps my baking powder was too old. I followed the Chef’s notes for self rising flour since I did not have any on hand. I will make again but with fresh baking powder next time.
Wonderful recipe. Used dried chives instead of fresh green onions.
I have never tried anything like this but I decided to give it a go and I am glad I did. It was a hit with the kids and the wife. Super easy to make and they came out just like Chef John’s
Turned out great
These were the star of the meal. They were easy, if not even fun to make, and they came out super flaky and tasty.
I really missed biscuits until I found this recipe. I substitute 1 to 1 gluten free flour. Turns out perfectly!
these were good. could use more onion and cheese. i topped these with cream cheese. it was delicious!!!!!!!
Excellent Flavours and taste…Did not have self rising flour so had to resort to homemade version…But the end result was amazing.
Only change is to add 1 1/2 t garlic powder. We love these biscuits even if I just cut them in rectangles!!
Good, and buttermilk on top kept them from getting dry. With no self-rising flour, I added baking powder and salt to my flour. Picky eaters in the house so made half with just the cheese, the other half with cheese and fresh chives from the garden instead of green onions.
Thanks you Chef John for an excellent recipe. They were delicious. Had no buttermilk on had so I mixed a cap full of white vinegar with whole milk.
Another hit from Chef John! They are so quick to make. The only thing that takes a bit is to incorporate the butter into the flour mixture. I tasted one of the less than perfect ones and chilled the rest to bake the next day….I got to be honest: I did not put either the buttermilk and cheese on top and it came out light and full of flavor! So there it is even without the wash and topping it is excellent so fully topped and finished biscuit this will be absolutely awesome! and yes use up the cheddar you have as long as it is cheddar don’t let this stop you from making these little pieces of flavorful goodness!
Before the 2nd biscuit was eaten I was told we needed another batch. it was my first time making biscuits and they were perfect. I did use double the cheese and near double the onion in both batches. And the second batch was a double batch and made them double sized. Absolutely wonderful.
These were so flaky and delicious. Made just as noted in the recipe, making sure the butter was nearly frozen. Definitely best when hot out of the oven so don’t bake ahead. These will be a go to that I try with different add-ins in the future.
I used whole milk with lemon concentrate ( the child-proof safety lemons-!). Other than that I followed the recipe. I got a nice flaky biscuit and it was delicious. I will practice some more with these biscuits. Thanks for introducing me to a bench scraper; a very good tool.
These are better than Red Lobster biscuits!
Excellent! These are much easier to make than I thought when I read the directions the first time. We loved them with soup, and will be making again
I made buttermilk by adding lemon juice to almond milk and these turned out perfectly
As usual, Chef John delivers another winner! These are light layers of biscuit that make a great change from my traditional southern drop variety. Be generous with the cheese and onion, depending on your tastes. It is integrated so nicely with the folding and rolling technique!
The kitchen was so hot today after I roasted a chicken that I was real!y worried. I used the food processor to it the butter in. I forgot the extra soda. It came out really good, but next time I will use more cheese! Did get the Dubliner cheese. Will definitely do these again!