Irish Cheese Biscuits

Photo by Michael Piazza / Styled by Catrine Kelty

A great way to finish an Irish meal is with something light and not too sweet. Ireland has some of the greatest artisan cheese producers mirroring the cheese in Vermont and elsewhere in New England. Don’t be intimidated by making your own biscuits—it’s actually really easy and they can be frozen, great for a cocktail party and a nice personal touch. This recipe is also really fun to make with kids.

Makes about 28–30 biscuits

1 stick unsalted Irish butter, softened
1 pound sharp cheddar cheese, grated
1½ cups all-purpose flour
½ cup rolled oats
½ teaspoon baking powder
½ teaspoon salt

Preheat oven to 350°F. Mix butter and cheese in a food processor. While that is mixing, sift together flour, baking powder, salt and mix in oats then add to the food processor. Pulse to form a dough.

Roll a small ball of dough, place on a parchment-lined cookie sheet then flatten using the bottom of a floured water glass to form disks ¼ inch in thickness.

Place in the oven for 12–15 minutes but watch closely to be sure they don’t burn. Remove sheet from the oven and place on a cooling rack for 15 minutes.

Serve with local cheese, a sweet dessert or enjoy with tea and coffee.

This recipe appeared in the Fall 2025 issue as part of a larger story, An Irish Sunday Supper.