Buttermilk Biscuits with spring onions, Black Pepper, and Sea Salt

Ingredients for Buttermilk Biscuits with spring onions, Black Pepper, and Sea Salt

• 180ml chilled buttermilk

• 120ml finely chopped spring onions

• 250g self-rising flour

• 60g yellow cornmeal

• 3 tablespoons sugar

• 1/2 teaspoons coarsely ground black pepper plus additional for sprinkling

• 110g (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus 1 tablespoon melted butter

• Coarse sea salt

How to make Buttermilk Biscuits with spring onions, Black Pepper, and Sea Salt

Position rack in centre of oven and preheat to 218°C. Line baking sheet with parchment paper. Combine buttermilk and spring onions in medium bowl. Whisk flour, cornmeal, sugar, and 1/2 teaspoons ground black pepper in large bowl to blend. Add 110g 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 biscuit 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 centre comes out clean, about 20 minutes. Cool slightly. Serve warm or at room temperature.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.