Buttermilk Biscuits with Green Onions, Black Pepper and Sea Salt


Buttermilk Biscuits1

When I hear the word biscuit, I think of those round, melt in your mouth, digestive cookies.  Today though we’re going to talk about another kind of biscuits.  These biscuits are buttery, flaky, savory and perfect with soup or stew or just on their own with a little bit of butter.  They took no time to make and they last a couple of days in an airtight container.   These biscuits are so good that it was hard to stop at just one or two or three.  I mean, when they came out of the oven, they smelled heavenly and they were warm, so I just had to try one.  I started with the wonky looking one and then because I had to make sure they were good enough to serve and share with you guys, I had to try a second one.  Then when we sat down and ate our dinner, I had to have a third one because you can’t eat chowder without having a biscuit on the side.  Now, I don’t recall having a fourth biscuit that day, but it took a lot of self control not to have just one more before bed.   We fell in love with these buttermilk biscuits with green onion, black pepper and salt and because we’re all about spreading the love, here’s the tried and true recipe for you:

Buttermilk Biscuits with Green Onions, Black Pepper and Sea Salt
Serves: 12-14
  • ¾ cup chilled buttermilk
  • ½ cup finely chopped green onions
  • 2 cups self-rising flour
  • ½ cup yellow cornmeal
  • 3 tablespoons sugar
  • ½ teaspoon coarsely ground black pepper plus additional for sprinkling
  • ½ cup (1 stick) chilled unsalted butter, cut into ½-inch cubes, plus 1 tablespoon melted butter
  • Coarse sea salt
  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.
  4. Whisk flour, cornmeal, sugar, and ½ teaspoon ground black pepper in large bowl to blend. Add ½ cup chilled butter and rub in with fingertips until mixture resembles coarse meal.
  5. Add buttermilk mixture and stir until moist clumps form.
  6. Gather dough together.
  7. Turn dough out onto floured surface and knead gently just to combine, about 3 to 4 turns.
  8. Roll out to ¾-inch thickness.
  9. Using floured 2-inch cookie or biscuit cutter, cut out rounds.
  10. Reroll scraps and cut out additional rounds.
  11. Place 2 inches apart on prepared baking sheet.
  12. Brush tops of biscuits with melted butter.
  13. Sprinkle each lightly with coarse sea salt and ground black pepper.
  14. Bake biscuits until golden and tester inserted into center comes out clean, about 20 minutes. Cool slightly. Serve warm or at room temperature.
I didn't have any buttermilk so I used ¾ cup of regular milk with ¾ tablespoon of white vinegar.
Nutrition Information
Calories: 154.52 Fat: 7.33g Saturated fat: 4.57 g Carbohydrates: 19.52 g Sugar: 3.47 g Fiber: 1.16 g Cholesterol: 19.81 mg


Buttermilk Biscuits

Buttermilk Biscuits2




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