buttermilk biscuits with green onions, black pepper, and sea salt

November 25th, 2008

If you ask me, Thanksgiving just isn’t right without a good basket of biscuits. These biscuits made me salivate the second I read about them in November’s issue of Bon Appetit and they sounded like the perfect accompaniment to my Thanksgiving spread.

This weekend I decided to test them out by making half a batch. I know I say this a lot, but these were really simple to make, especially if you use my tried and true “roll and slice” method of making biscuits. Instead of rolling out the dough and using a biscuit cutter, simply roll the dough into a log and cut 1/2 inch slices from it and you’ve got yourself the easiest dang biscuits and no wasted dough.

Once they’d baked for the specified time, I broke one if half and took a bite. It’s hard not to like a biscuit and these were certainly delicious. The green onion really gave them a ton of flavor and the salt kind of danced on your tongue. Next time I make them I’ll add a little more pepper because I think it got a little lost among the onions. Easy and delicious, the perfect combo for Thanksgiving.

buttermilk biscuits with green onions, black pepper & sea salt
from bon appetit

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


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 into a 2-3 inch wide log and slice into 1/2 inch slices.
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.

Comments: 9 Total

  1. Culinary Cory

    November 25, 2008 at 10:16 am

    It’s so hard not to like a bisquit. I just love them when they are just out of the oven. The butter is slowly starting to melt and you realize today is going to be a good day.

  2. Whitney

    November 25, 2008 at 11:20 am

    I am planning to make these on Thursday. Good call with the roll and slice method. I bought a 2 in round cookie cutter specifically for this but maybe I will same it for actual cookies.

  3. Megan

    November 25, 2008 at 1:39 pm

    yum these look and sound amazing! my mom just usually makes a batch of buttermilk biscuits but i might show this to her and get her to spice them up a little..thanks!

  4. Abby @ mangerlaville

    November 25, 2008 at 3:16 pm

    I saw these biscuits and ripped out the page. They look awesome. I love a god biscuit.

  5. Elin

    November 25, 2008 at 9:07 pm

    Wow…fantastic. This is what I have been looking for. Savoury biscuit. Will definitely try out. Thanks for sharing.

  6. Karly

    November 25, 2008 at 10:07 pm

    I saw these in the magazine and made them as well! They were pretty darn good!

  7. Twinkle

    February 10, 2009 at 4:51 pm

    Do you think I could cut back on the sugar without any detrimental effect to the biscuits?

  8. Kelly

    February 10, 2009 at 10:36 pm

    I think you could cut back on the sugar without ruining the recipe. They’re not a sweet biscuit so it’s not like you’re taking the main flavor element out of recipe.

    You also might want to look on epicurious.com and look in the comments section of the original recipe. Maybe someone there has tried something similar.

    Good luck!

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