These sweet–savory biscuits put a fresh spin on the classic buttermilk variety. Self-rising flour saves precious prep time. In fact, from start to finish, the whole recipe can be completed in about 30 minutes. To enjoy these fresh out of the oven, measure and combine the dry ingredients in advance, then bake the biscuits at the last minute.

　　

Ingredients

Makes about 14 biscuits

　　3/4 cup chilled buttermilk

　　1/2 cup finely chopped green onions

　　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, plus 1 tablespoon melted butter

　　

Step 1

Position a rack in the center of the oven and preheat to 425°F. Line a baking sheet with parchment paper. Combine the buttermilk and green onions in a medium bowl. Whisk the flour, cornmeal, sugar, and 1/2 teaspoon pepper in a large bowl to blend. Add 1/2 cup chilled butter cubes and rub in with fingertips until mixture resembles coarse meal. Add the buttermilk mixture and stir until moist clumps form.

　　

Step 2

Gather the dough together. Turn the dough out onto a floured surface and knead gently just to combine, about 3 or 4 turns. Roll out to a 3/4-inch thickness. Using a floured 2-inch cookie or biscuit cutter, cut out rounds. Reroll the scraps and cut out additional rounds. Place rounds 2 inches apart on the prepared baking sheet. Brush the tops of the biscuits with melted butter. Sprinkle each lightly with coarse sea salt and additional ground pepper.

　　

Step 3

Bake the biscuits until golden and a tester inserted into the center comes out clean, about 20 minutes. Cool slightly. Serve warm or at room temperature.

　　The Epicurious Cookbook