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