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Skellig Cranberry Biscuits

We all know how much I love cheese. There are so many different flavors and textures, and so many other foods yearn to be paired with the king of all dairy. Really, what’s not to love? When Kerrygold offered to send me some of their Skellig cheese to play with, of course I accepted. Skellig cheese, as it says directly on the package, is a sweet cheddar. It has the tanginess of sharp cheddar, with just a touch of sweetness that makes this creamy cheese a nice balance of sweet and savory. In keeping with the nuances of the cheese itself, I thought I’d make a biscuit that could be served either as a savory side dish or a sweet treat. Add the optional chopped thyme for a more savory version to serve with roasted chicken and mashed potatoes. Leave out the thyme and serve with a drizzle of honey for a sweet, after dinner treat.

Disclaimer: I did receive Kerrygold Skellig cheese and unsalted butter for free to develop this recipe. I have not been compensated in any other way. All views and opinions expressed are my own.

Skellig Cranberry Biscuits

Skellig Cranberry Biscuits


  • 1/4 cup chopped pecans
  • 2 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 block Kerrygold Skellig Cheese, grated, about 1 1/2 cups
  • 1 1/2 cups buttermilk
  • cold water
  • 1/4 cup dried cranberries
  • 1 teaspoon chopped fresh thyme, optional


  1. 1. Preheat oven to 350F.
  2. 2. Place chopped pecans on a baking sheet and toast until golden and fragrant, about 5-7 minutes, stirring once. Set aside to cool.
  3. 3. In a large bowl, whisk together the flour, baking powder and salt.
  4. 4. Chop the butter into 1/2 inch pieces, cut into the flour mixture using your fingertips, two butter knives, or a pastry blender, until the mixture resembles coarse meal. Toss the grated cheese into the flour to coat.
  5. 5. Mix in the buttermilk until just moistened. Add the cold water, 1 tablespoon at a time, until the mixture is moist and holds together when pinched.
  6. 6. Fold in the cooled pecans and dried cranberries. Add in the thyme now if you prefer a more savory biscuit.
  7. 7. On a lightly floured surface, press the dough into a 2-inch thick circle, and slice into 8 wedges.
  8. 8. Place the wedges on a parchment-lined baking sheet and bake until golden brown, about 25 minutes.
  9. 9. Serve warm, as is, for a savory biscuit, or drizzle with honey for a sweet treat.

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