Step 1: Pickle-Brine the Green Onions (Optional, but Highly Recommended). Take about half of your sliced green onions (1/8 cup) and place them in a small jar or container. Pour the dill pickle brine over them, making sure they are submerged. Let them sit at room temperature for at least 15 minutes, or refrigerate for up to an hour. This will give them a subtle pickle flavor.

Step 2: Preheat and Prepare. Preheat your oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Step 3: Combine Dry Ingredients. In a large bowl, whisk together the self-rising flour and baking soda.

Step 4: Cut in the Butter. Add the cold, cubed butter to the flour mixture. Use a pastry blender or a fork to cut the butter into the flour until the mixture resembles coarse crumbs. You want small pieces of butter to remain visible – this is what creates the flaky layers in the biscuits.

Step 5: Make a Well and Add Buttermilk. Make a well in the center of the flour-butter mixture. Pour in the ¾ cup of buttermilk.

Step 6: Stir to Combine. Use a fork to gently stir the buttermilk into the flour mixture, just until a shaggy dough starts to form. Don’t overmix!

Step 7: Turn Out and Fold. Transfer the dough to a lightly floured work surface. Press the dough into a roughly shaped rectangle. Use a bench scraper (or your hands) to fold the dough into thirds, like a letter.

Step 8: Press and Roll. Press the folded dough back into a rectangle. Lightly flour the surface if the dough seems sticky. Use a rolling pin to gently roll the dough to about ½-inch thickness.

Step 9: Add Cheese and Onions (First Layer). Sprinkle ¼ cup of the shredded Irish cheddar cheese and half of the remaining (non-brined) green onions evenly over the dough.

Step 10: Fold and Roll Again. Fold the dough into thirds again. Dust with flour if needed, and gently roll it out to ½-inch thickness.

Step 11: Add Cheese and Onions (Second Layer). Sprinkle the remaining ¼ cup of cheese and the drained, pickle-brined green onions evenly over the dough.

Step 12: Final Fold and Roll. Fold the dough into thirds one last time and gently roll it out to a final thickness of about ½ inch.

Step 13: Cut Out Biscuits. Use a 2- or 3-inch round biscuit cutter to cut out the biscuits. Press straight down and avoid twisting the cutter, which can seal the edges and prevent the biscuits from rising properly. You should get about 12 biscuits.

Step 14: Arrange on Baking Sheet. Transfer the cut biscuits to the prepared baking sheet, placing them about 1 inch apart.

Step 15: Brush with Buttermilk and Top with Cheese. Lightly brush the tops of the biscuits with a little extra buttermilk. Sprinkle a small amount of additional shredded cheddar cheese on top of each biscuit.

Step 16: Bake. Bake in the preheated oven for 20 minutes, or until the biscuits are cooked through and golden brown.

Step 17: Cool and Serve. Transfer the baked biscuits to a wire rack to cool slightly.

Step 18: Make the Optional Dill Pickle Relish (While Biscuits Bake). While the biscuits are baking, combine all the relish ingredients (finely chopped dill pickles, red onion, fresh dill, pickle juice, Dijon mustard, and black pepper) in a small bowl. Stir well to combine.

Step 19: Serve. Serve the warm biscuits with the dill pickle relish on the side, or split the biscuits and spread the relish inside.