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

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

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

amanda

Equipment

  • - Stand Mixer with Paddle Attachment

  • - Rolling Pin

  • - Biscuit Cutting Board

  • - Silicone Spatula

  • - Non-Stick Frying Pan or Skillet

  • - Digital Kitchen Scale (optional)

  • - Oven with Bake Function

  • - Measuring Cups and Spoons Set

  • - Mixing Bowls - One large bowl for mixing dough, one smaller bowl for preparation of toppings

  • - Pastry Brush or Silicone Spreader for Butter Application on Biscuits

Ingredients

  • 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

Instructions

1

Instruction 1

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.
2

Instruction 2

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.
3

Instruction 3

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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