These biscuits from a November 2008 issue of Bon Appetit may sound complicated but they couldn't be easier to make. Self rising flour simplifies the process and if you prefer to make drop biscuits like I do, just use the full cup of buttermilk and spoon them into your oven, no kneading required. I used my basic biscuit formula, a 10 inch oven with 10 coals in a ring around the bottom and the lid completely covered with coals, they needed a full 20 minutes to bake. I served them as mini biscuit sandwiches with slices of cheese inside, the peppery flavor was a perfect marriage to the sharp Cheddar. These savory biscuits would go perfectly with a thick bowl of campfire stew just don't forget to pack the pepper mill in your chuck box.
Buttermilk Biscuits with Green Onions, Black Pepper and Sea Salt
3/4 to 1 cup chilled buttermilk
1/2 cup finely chopped green onions
2 cups self-rising flour
1/2 cup yellow cornmeal
3 Tblsp sugar
1/2 tsp coarsely ground black pepper plus additional for sprinkling
1/2 cup (1 stick) chilled unsalted butter, cut into cubes plus 1 Tblsp melted butter
Coarse sea salt
Lightly oil or spray dutch oven.
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 or pastry blender until mixture resembles coarse meal.
Stir in chopped green onion.
Add buttermilk 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 cutter, cut out rounds; place in prepared dutch oven.
Brush tops of biscuits with melted butter.
Sprinkle each lightly with coarse sea salt and ground black pepper.
Bake for 20 minutes at 425 degrees or until tops are golden.
Cool slightly, serve warm or at room temperature.
|Brush biscuits with melted butter then sprinkle with cracked black pepper and coarse salt|