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.

• Ready In: 35 mins
• Yields: 14 biscuits

Ingredients

• 3⁄4 cup  chilled buttermilk
• 1⁄2 cup  finely chopped green onion (use both the white & the green)
• 2  cups self-rising flour
• 1⁄2 cup yellow cornmeal
• 3  tablespoons sugar
• 1⁄2 teaspoon fresh coarse ground black pepper, plus additional for sprinkling
• 2  tablespoons  crispy bacon, cooked (broken into medium size pieces) (optional)
• 1⁄2 cup  chilled unsalted butter, cut into 1/2-inch cubes
• 1  tablespoon  melted butter
•  coarse sea salt

Directions

1. Position rack in center of oven and preheat to 425ºF
2. Line baking sheet with parchment paper.
3. Combine buttermilk and green onions in medium bowl.
4. Whisk flour, cornmeal, sugar, and 1/2 teaspoon ground black pepper in large bowl to blend.
5. Add 1/2 cup chilled butter and rub in with fingertips until mixture resembles coarse meal.
6. Add buttermilk mixture and stir until moist clumps form.
7. Add bacon pieces (if using).
8. Gather dough together.
9. Turn dough out onto floured surface and knead gently just to combine, about 3 to 4 turns.
10. Roll out to 3/4-inch thickness.
11. Using floured 2-inch cookie or biscuit cutter, cut out rounds.
12. Reroll scraps and cut out additional rounds.
13. Place 2 inches apart on prepared baking sheet.
14. Brush tops of biscuits with melted butter.
15. Sprinkle each lightly with coarse sea salt and ground black pepper.
16. Bake biscuits until golden and tester inserted into center comes out clean, about 20 minutes.
17. Cool slightly.
18. Serve warm or at room temperature.