Buttermilk Biscuits With Green Onions Black Pepper... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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These biscuits are wonderfully full of flavor and textures - tender, flaky with the pleasant presence of cornmeal and the crunchy bite of the pepper and sea salted biscuit tops. I've made them several times now and they never fail to please. Read more . They're sweet and savory and would pair perfectly with ham, bacon, eggs, sausage, pork, chicken, fried steak, lamb, soup, stew....anything...heh...get my drift? They are great warm or at room temperature, which in my mind, makes them great candidates for gatherings and maybe even for a sports party. Indeed. Recipe from Bon Appétit, but with a couple of adaptations that I prefer. Enjoy. Ingredients:
3/4 cup chilled buttermilk |
1/2 cup finely chopped green onions ( sometimes use a bit more) |
2 cups self-rising flour |
1/2 cup yellow cornmeal |
3 tablespoons sugar (i like to use two tablespoons of sugar. in my opinion gives them the perfect background sweetness.) |
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 |
Directions:
1. Position rack in center of oven and preheat to 425°F.
2. Line baking sheet with parchment paper.
3. Combine buttermilk and green onions in medium bowl. (Note: If you really want to infuse the buttermilk with green onion flavor, cover and let sit in the fridge for an hour or two before proceeding.)
4. 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.
5. Gather dough together. Turn dough out onto floured surface and knead gently just to combine, about 3 to 4 turns.
6. 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.
7. 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.
8. 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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