From the chefs at Nani’s:
These biscuits appeared on our Thanksgiving menu for the first time in 2008. Yes, I write a menu for Thanksgiving Dinner at home. They were an instant hit. They’re great because they’re pretty easy to put together, yet they make a statement. They pack a savory, herbaceous punch from the black pepper and scallion and are so much more interesting than your average dinner roll. You could also make these with different herbs in place of, or in addition to, the scallions. This year I think I’ll make them with tarragon or thyme.
Buttermilk Biscuits with Scallions & Black Pepper
- 3/4 cup chilled buttermilk
- 1/2 cup finely chopped scallions
- 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,
- 1 tablespoon melted butter
- Coarse sea salt
- 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 coarsely ground black pepper in the bowl of your food processor to blend.
- Add 1/2 cup chilled butter and pulse until the butter is in pea-size pieces.
- Add buttermilk mixture and pulse just until moist clumps form, taking care not to over mix.
- 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.
- Re-roll 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.