Pot of Luck Main Dish Soup, Irish Cheddar Spring Onion Biscuits,

Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Whisk together flour and baking soda in a bowl. Cut in butter with a pastry blender until texture resembles coarse crumbs, 3 to 5 minutes. Make a well in center of flour mixture, and pour in buttermilk. Stir with a fork just until mixture starts to come together to form a shaggy dough. Transfer dough to a floured work surface, and press into a rectangle. Fold into thirds using a bench scraper. Press again into a rectangle. (Flour work surface again if dough seems sticky.) Roll out dough to 1/2 inch thick. Sprinkle with one-half of the cheese and one-half of the green onion. Fold dough into thirds. Dust with flour, if necessary, and roll out again to about 1/2 inch thick. Top with remaining cheese and green onion. Fold into thirds, and roll out again to about 1/2 inch thick. Cut out biscuits with a 2-1/2 inch biscuit cutter. Transfer biscuits to prepared baking sheet. Brush lightly with buttermilk. Sprinkle tops with about 1 tsp. additional shredded cheese. (Or add cheese in last 5 minutes of baking.) Bake until cooked through and golden brown, 15 to 18 minutes. Transfer to a wire rack to cool.