- Total: 27 min
- Prep: 15 min
- Cook: 12 min
- Yield: 12 biscuits
Ingredients
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold Kerrygold Pure Irish Salted Butter, cut into 1/2-inch cubes
1 cup (about 4 ounces) shredded Kerrygold Dubliner Cheese, divided
2/3 cup buttermilk
1/2 cup chopped walnuts
2 teaspoons dried sage
1/4 teaspoon freshly ground black pepper
Directions
- Heat oven to 450 degrees F and lightly grease a baking sheet. In medium bowl, stir together flour, baking powder, baking soda and salt. Add butter to dry ingredients and cut in with a pastry blender or fork until mixture resembles coarse meal. Stir in 1/2 cup of the cheese and remaining ingredients. Stir until mixture forms a ball, adding a little more flour if dough is too sticky. On a very lightly floured board, press dough into a 1-inch-thick square or circle. Sprinkle with 1/4 cup of the cheese and press lightly into surface. Turn and repeat with remaining cheese. Cut into 12 pieces and place on prepared baking sheet. Bake on center rack of oven for 10 to 12 minutes or until golden brown.
- Variation:
- Tomato Basil Biscuits
- Omit walnuts and sage. Stir in 1/3 cup finely chopped oil packed sun-dried tomatoes and 2 teaspoons basil.
