When I was growing up freshly ground pepper was the seasoner of choice in our house. And maybe mustard…we put it on everything come to think of it – even baked potatoes. I really didn’t get into salting my food until culinary school when I came to realize just what a HUGE difference a little salt can do. (Let alone a lot of salt.)
Lately it seems I go through food obsessions – the flakey pie crust, a fluffy lemon cookie and now biscuits. Having made this recipe twice in one week I think it’s safe to say I’m hooked.
The addition of cornmeal in this recipe makes these guys a little heartier than your average biscuit – a perfect dinner accompaniment or a lovely little snack with a warm pad of butter. This recipe yields about 8 biscuits 2-3″ in diameter.
2 cups AP flour + more for rolling & cutting
1/2 cup yellow cornmeal
3 t baking powder
1/2 cup finely chopped scallion
2 t kosher salt
1 1/2 t freshly ground pepper
1/2 cup or 1 stick cold butter, cut into small pieces
3/4 cup chilled buttermilk (+ a touch more if needed)
1 egg, beaten
Maldon sea salt
Preheat oven to 425 degrees. In a large bowl gather all the dry ingredients and chopped scallion.Mix well. Add the butter and cut into the flour using a pastry cutter or your fingers until the butter pieces are about the size of peas.Add the buttermilk and gather into a fairly wet dough using your hands. Turn the dough out onto a clean, dry & floured surface. Pat down the dough until it is about an inch thick. Using a biscuit cutter or drinking glass shape 8 like-sized biscuits (or do as I did…roughly shape by hand).
Place on a parchment lined baking sheet and brush with egg wash (beat one egg with a little water or cream if you happen to have any on hand). Top with a generous amount of sea salt and freshly cracked pepper. Bake for 18-20 minutes.
These were a perfect pairing to both the clam chowder & tomato soup I enjoyed this week. I was thinking the next time I make these maybe I’ll top them with a little cheese too…my oh my!