Irish Cheddar Spring Onion Biscuits - Savory Cheddar Green Onion Biscuit Recipe
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Date: 2019-07-25
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Comments and reviews: 9
Jessica Barton
Hey foodwishes would you be interested in putting together a list of kitchen tools that you use often and even some more rarely used tools? I can watch every video, but I just got to this one and I've never heard of a bench scraper. I like to do an impromptu search for a recipe when I'm in the mood, but how great woylf it be if I could at least know I had the staple tools I need
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Hey foodwishes would you be interested in putting together a list of kitchen tools that you use often and even some more rarely used tools? I can watch every video, but I just got to this one and I've never heard of a bench scraper. I like to do an impromptu search for a recipe when I'm in the mood, but how great woylf it be if I could at least know I had the staple tools I need
reply
Faith Adams
If you are going to use a shredder on your frozen butter, don't be tempted ahem to peel back half the butter wrapper so you can try to keep your fingers clean. Believe me when I say the shredder works really fast. Just go ahead and peel the whole wrapper off and avoid picking out teeny tiny shreds of paper from your butter.
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If you are going to use a shredder on your frozen butter, don't be tempted ahem to peel back half the butter wrapper so you can try to keep your fingers clean. Believe me when I say the shredder works really fast. Just go ahead and peel the whole wrapper off and avoid picking out teeny tiny shreds of paper from your butter.
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A M
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
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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
reply
Sondra Allen
I like your method I am not a person that like to cook but I love to eat you make it seem so easy and that's what I like fast and easy you're the best chef John and I like the way you throw in a little humor which it don't seem to be so labor-intensive
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I like your method I am not a person that like to cook but I love to eat you make it seem so easy and that's what I like fast and easy you're the best chef John and I like the way you throw in a little humor which it don't seem to be so labor-intensive
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TheErusPrime
Fold them more times for the layered type pull apart biscuits. I like to do about 5 fold steps but I like a lot of layers. Like the string cheese of biscuits. And if you chill before you bake the water in the butter will help them be a little taller.
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Fold them more times for the layered type pull apart biscuits. I like to do about 5 fold steps but I like a lot of layers. Like the string cheese of biscuits. And if you chill before you bake the water in the butter will help them be a little taller.
reply
Bergkatse2
Im from Scotland and these are quite different from scones wed get in the British Isles. They definitely arent flaky but more cakey. These look delicious though. Then again they dont have American style corned beef in Ireland either
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Im from Scotland and these are quite different from scones wed get in the British Isles. They definitely arent flaky but more cakey. These look delicious though. Then again they dont have American style corned beef in Ireland either
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Queso Grande
Chef John. I just served your chicken and dumpling recipe (posted 6 years ago) to my Jewish wife. She agreed hands down; the goyim version of matzoh ball soup is every bit as healing and magical. Not an easy task. WELL DONE sir
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Chef John. I just served your chicken and dumpling recipe (posted 6 years ago) to my Jewish wife. She agreed hands down; the goyim version of matzoh ball soup is every bit as healing and magical. Not an easy task. WELL DONE sir
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Braaidude
Irish Cheddar. lol That's like saying American Dublin. The correct name for it is Cheddar style Irish cheese. It can taste identical to cheese from Cheddar, but if it's made elsewhere, it's not cheddar, but cheddar style.
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Irish Cheddar. lol That's like saying American Dublin. The correct name for it is Cheddar style Irish cheese. It can taste identical to cheese from Cheddar, but if it's made elsewhere, it's not cheddar, but cheddar style.
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Jennifer Tillery
Celtic is pronounced with a C in most American English speaking places, yet is traditionally pronounced with a K. Had an argument about this with a Lit teacher in highschool. She hated that I corrected her.
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Celtic is pronounced with a C in most American English speaking places, yet is traditionally pronounced with a K. Had an argument about this with a Lit teacher in highschool. She hated that I corrected her.
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