BUTTERMILK BISCUITS WITH GREEN ONIONS, BLACK PEPPER, AND SEA SALT
These quick, flavorful biscuits with a touch of cornmeal are perfect for Thanksgiving.
Provided by Bon Appétit Test Kitchen
Categories Bread Onion Breakfast Brunch Bake Christmas Thanksgiving Quick & Easy Low Cal Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 14
Number Of Ingredients 8
Steps:
- 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 ground black pepper in large bowl to blend. Add 1/2 cup 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 cookie 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 center comes out clean, about 20 minutes. Cool slightly. Serve warm or at room temperature.
SOUR CREAM AND ONION BISCUITS
Sour cream isn't just a gimmick. Used in place of the more typical cream or buttermilk, it adds a rich, tangy flavor, and its acidity helps make the biscuits incredibly tender.
Provided by Molly Baz
Categories Bon Appétit Bake Brunch Breakfast snack Bread Biscuit Sour Cream Green Onion/Scallion Butter Vegetarian Soy Free Peanut Free Tree Nut Free Kid-Friendly
Yield Makes 8
Number Of Ingredients 10
Steps:
- Place a rack in middle of oven; preheat to 425°F. Whisk salt, pepper, baking powder, baking soda, sugar, and 2½ cups flour in a large bowl to combine. Add chilled butter and toss to coat. Using your hands, work butter into dry ingredients until there are lots of flat pieces and pea-size bits. Add scallions and toss to evenly distribute.
- Create a well in the center of mixture and add 1¼ cups sour cream into the center. Using a fork and working in circles, mix until large shaggy clumps form. Turn dough out onto a lightly floured surface and knead once or twice until it comes together (flour your hands if needed). If there are any loose bits, add them to center of dough and knead once more to incorporate. Pat dough into an 8x4" rectangle about 1" thick.
- Working from a short side, fold dough in thirds as you would a letter. It doesn't need to overlap perfectly. Pat dough into another 8x4" rectangle, then fold dough in thirds like a letter one more time. Pat dough back into an 8x4" rectangle and cut in half lengthwise. Cut each half crosswise into 4 squares for a total of 8 biscuits.
- Transfer biscuits to a parchment-lined baking sheet. Brush tops gently with melted butter; sprinkle with sea salt. Bake biscuits until golden brown, 18-22 minutes. Serve warm with sour cream (or more butter!) for slathering.
BUTTERMILK BISCUITS WITH GREEN ONIONS, BLACK PEPPER AND SEA SALT
These quick, flavorful biscuits with a touch of cornmeal are perfect for every day or a holiday meal.
Provided by Annacia
Categories Breads
Time 44m
Yield 14 biscuits
Number Of Ingredients 8
Steps:
- 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 ground black pepper in large bowl to blend.
- Add 1/2 cup 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 cookie 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 center comes out clean, about 20 minutes.
- Cool slightly.
- Serve warm or at room temperature.
Nutrition Facts : Calories 143.7, Fat 7, SaturatedFat 4.3, Cholesterol 18, Sodium 243.6, Carbohydrate 17.6, Fiber 0.9, Sugar 0.8, Protein 2.7
ONION AND HERB BUTTERMILK BISCUITS
Onion, Rosemary, Sage and Thyme flavor these biscuits making theme wonderful for the Holiday table. Also great for Thanksgiving because these biscuits can be made ahead and frozen up to a week ahead. When ready to serve, thaw, wrap in foil, and heat in a 325º oven for 10 to 12 minutes or until thoroughly heated.
Provided by Rita1652
Categories Breads
Time 32m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. Heat a small skillet coated with cooking spray over medium heat. Add onion; cook 6 minutes or until tender, stirring frequently. Spoon onion into a blender. Add buttermilk and process until smooth. Cool.
- Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (flours through herbs) in a food processor with a metal blade; pulse until the mixture resembles coarse meal. Add onion mixture; stir just until moist.
- Turn dough out onto a heavily floured surface (dough will be sticky), and knead lightly 5 times with floured hands. Roll dough to a 1/2-inch thickness; cut into 10 biscuits with a 3-inch biscuit cutter.
- Place on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes or until golden.
Nutrition Facts : Calories 146.8, Fat 5, SaturatedFat 3.1, Cholesterol 12.9, Sodium 209.8, Carbohydrate 21.9, Fiber 0.9, Sugar 1.7, Protein 3.4
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- Bake biscuits until golden and tester inserted into center comes out clean, about 20 minutes. Cool slightly. Serve warm or at room temperature.
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