Ping Gai Chicken - Laotian "Grilled Chicken Chicken"

I’ve received many food wishes for cheddar biscuits over the years, which I used to think was odd, until I learned about a certain version served in America’s most famous chain of lobster restaurants. I eventually got to try this casual dining delicacy, and while it really wasn’t that bad, it wasn’t great either, and I pledged to take the idea, and create a new and improved cheddar biscuit. That was like five years ago.

So, why all of a sudden the newfound interest? Two simple reasons. First, I had some gorgeous Irish cheddar in the fridge. Secondly, it’s almost St. Patrick’s Day, and the search engines demand something Irish, or at least something that sounds Irish. So, I combined those two facts, and decided it was time to make cheddar biscuits that would rival those at the aforementioned crustacean sensation. I know, a very high bar.

All kidding aside, these really did come out quite well, and I think that’s because we didn’t just mix the cheese into the dough. By layering and folding the cheese in, a la puff pastry, we get all the cheesy flavor, without making the biscuit too dense. Sure takes a few extra minutes, but I thought it was worth the effort. So, whether you’re going to make these for St. Patrick’s Day, or not, I really do hope you give them a try soon. Enjoy!

Ingredients for 12 Irish Cheddar Spring Onion Biscuits:

*2 cups self-rising flour, plus more if needed

1/4 teaspoon baking soda
7 tablespoons very cold butter

3/4 cup buttermilk

1/2 cup shredded Irish cheddar, or other sharp cheddar cheese

1/4 cup sliced green onions (I used mostly the tender, light green parts)

-Bake at 400 F. for about 20 minutes

* 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.