Buttermilk Biscuits With Green Onions Black Pepper And Sea Salt Recipes
BUTTERMILK BISCUITS, GREEN ONIONS, BLACK PEPPER & SEA SALT
These quick, flavorful biscuits with a touch of cornmeal are perfect for Thanksgiving. Easily doubled, We enjoyed them thoroughly! Recipe by Bon Appetit Test Kitchen; this was in the November 2008 of Bon Appetit Magazine.
Provided by Manami
Categories Breads
Time 35m
Yield 14 biscuits
Number Of Ingredients 10
Steps:
- Position rack in center of oven and preheat to 425ºF
- 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.
- Add bacon pieces (if using).
- 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.
Nutrition Facts : Calories 161.4, Fat 7.8, SaturatedFat 4.8, Cholesterol 20.1, Sodium 249.4, Carbohydrate 20.2, Fiber 0.9, Sugar 3.5, Protein 2.7
BUTTERMILK BISCUITS WITH GREEN ONIONS, BLACK PEPPER AND SEA SALT
These quick, flavorful biscuits with a touch of cornmeal are perfect for every day or a holiday meal.
Provided by Annacia
Categories Breads
Time 44m
Yield 14 biscuits
Number Of Ingredients 8
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.
Nutrition Facts : Calories 143.7, Fat 7, SaturatedFat 4.3, Cholesterol 18, Sodium 243.6, Carbohydrate 17.6, Fiber 0.9, Sugar 0.8, Protein 2.7
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From bonappetit.com
- 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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