Pepper Gruyere And Green Onion Biscuits Food

BUTTERMILK BISCUITS WITH GREEN ONIONS, BLACK PEPPER, AND SEA SALT

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.

PEPPER, GRUYERE, AND GREEN ONION BISCUITS

Steps:

• Preheat oven to 350.
• In bowl mix together flour, baking powder, baking soda, pepper, and salt.
• Cut in butter until it resembles course meal.
• Add cheese and onions, stirring and/or tossing to combine.
• Stir in 1 cup buttermilk until it forms a soft, slightly sticky ball.
• Using lightly floured hands divide dough in to twelve pieces.
• Form pieces in to balls and place balls onto an ungreased baking sheet, spacing about an inch apart.
• Brush tops with remaining buttermilk.
• Bake 15-20 minutes, until tops are light brown.
• Serve warm.

BUTTERMILK BISCUITS WITH GREEN ONIONS, BLACK PEPPER AND SEA SALT

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.

GREEN ONION BISCUITS

Steps:

• Preheat oven to 425°F. Mix flour, baking powder, salt and pepper in large bowl. Mix cream and green onions in medium bowl. Add cream mixture to dry ingredients. Stir until moist clumps form.
• Transfer dough to floured work surface. Knead just until dough holds together, about 8 turns. Shape into 8-inch square. Cut out sixteen 2-inch square biscuits. Transfer biscuits to large baking sheet, spacing 1 1/2 inches apart. Brush top of biscuits with melted butter. Bake biscuits until golden and cooked through, about 18 minutes. Serve warm. (Can be made 8 hours ahead. Cool. Wrap in foil. Store at room temperature. Rewarm wrapped biscuits in 350°F. oven until heated through, about 8 minutes.)