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 cucharadas de azúcar

• 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

• Sal marina gruesa

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.

Descargo de responsabilidad

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