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

Ingredients

• Buttermilk

  Milk, fluid, cultured, lowfat

  ¾ cup or 184g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ½ cup, chopped or 50g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ¾ tsp or 2g

• Butter

  Unsalted

  1 ⅛ stick or 128g

• Wheat flour

  Whole-grain

  2 cup or 240g

• Sugar

  White, granulated sugar

  3 tbsp or 38g

• Cornmeal

  Whole-grain, yellow

  ½ cup or 61g

Directions

1. Preheat oven to 425°F (220°C) and position a rack in the center. Line a baking sheet with parchment paper.
2. Cut butter into 1/2-inch cubes and set aside 1 tablespoon.
3. In a medium bowl, combine buttermilk and chopped green onions.
4. In a large bowl, whisk together flour, cornmeal, sugar, and 1/2 teaspoon of black pepper.
5. Add the chilled butter (except the reserved tablespoon) to the dry ingredients and rub it in with your fingertips until the mixture resembles coarse meal.
6. Pour the buttermilk mixture into the dry ingredients and stir until just combined and a moist dough forms.
7. Turn the dough out onto a lightly floured surface and knead gently for 3-4 turns, just to bring it together.
8. Roll out the dough to a thickness of 3/4 inch.
9. Using a floured 2-inch cookie or biscuit cutter, cut out rounds from the dough. Reroll any scraps and cut out additional biscuits.
10. Place the biscuits 2 inches apart on the prepared baking sheet.
11. Brush the tops of the biscuits with the melted butter and sprinkle lightly with sea salt and black pepper.
12. Bake for about 20 minutes, or until the biscuits are golden brown and a tester inserted into the center comes out clean.
13. Let the biscuits cool slightly on the baking sheet before serving. Serve warm or at room temperature.