Buttermilk Biscuits With Green Onions Black Pepper And Sea Salt Recipes

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BUTTERMILK BISCUITS WITH GREEN ONIONS, BLACK PEPPER, AND SEA SALT



Buttermilk Biscuits with Green Onions, Black Pepper, and Sea Salt image

These quick, flavorful biscuits with a touch of cornmeal are perfect for Thanksgiving.

Provided by Bon Appétit Test Kitchen

Categories     Bread     Onion     Breakfast     Brunch     Bake     Christmas     Thanksgiving     Quick & Easy     Low Cal     Fall     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 14

Number Of Ingredients 8

3/4 cup chilled buttermilk
1/2 cup finely chopped green onions
2 cups self-rising flour
1/2 cup yellow cornmeal
3 tablespoons sugar
1/2 teaspoon coarsely ground black pepper plus additional for sprinkling
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus 1 tablespoon melted butter
Coarse sea salt

Steps:

  • Position rack in center of oven and preheat to 425°F. Line baking sheet with parchment paper. Combine buttermilk and green onions in medium bowl. Whisk flour, cornmeal, sugar, and 1/2 teaspoon ground black pepper in large bowl to blend. Add 1/2 cup chilled butter and rub in with fingertips until mixture resembles coarse meal. Add buttermilk mixture and stir until moist clumps form.
  • Gather dough together. Turn dough out onto floured surface and knead gently just to combine, about 3 to 4 turns. Roll out to 3/4-inch thickness. Using floured 2-inch cookie or biscuit cutter, cut out rounds. Reroll scraps and cut out additional rounds. Place 2 inches apart on prepared baking sheet. Brush tops of biscuits with melted butter. Sprinkle each lightly with coarse sea salt and ground black pepper.
  • Bake biscuits until golden and tester inserted into center comes out clean, about 20 minutes. Cool slightly. Serve warm or at room temperature.

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Servings 14
Total Time 35 mins
  • Position rack in center of oven and preheat to 425°F. Line baking sheet with parchment paper. Combine buttermilk and green onions in medium bowl. Whisk flour, cornmeal, sugar, and 1/2 teaspoon ground black pepper in large bowl to blend. Add 1/2 cup chilled butter and rub in with fingertips until mixture resembles coarse meal. Add buttermilk mixture and stir until moist clumps form.
  • Gather dough together. Turn dough out onto floured surface and knead gently just to combine, about 3 to 4 turns. Roll out to 3/4-inch thickness. Using floured 2-inch cookie or biscuit cutter, cut out rounds. Reroll scraps and cut out additional rounds. Place 2 inches apart on prepared baking sheet. Brush tops of biscuits with melted butter. Sprinkle each lightly with coarse sea salt and ground black pepper.
  • Bake biscuits until golden and tester inserted into center comes out clean, about 20 minutes. Cool slightly. Serve warm or at room temperature.

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