Buttermilk Biscuits with Chives and Black Pepper

• Vegetarian

• Produce

  • 1/4 cup Chives

• Baking & Spices

  • 1/2 tsp Black pepper, coarsely ground
  • 1/2 cup Cornmeal, yellow
  • 2 cup Self rising flour
  • 3 tbsp Sugar

• Dairy

  • 1/2 cup Butter
  • 3/4 cup Buttermilk

Found on thatsusanwilliams.com

Ingredients

• 3/4 c. chilled buttermilk
• 1/4 c. finely chopped chives
• 2 c. self-rising flour
• 1/2 c. yellow cornmeal
• 3 T. sugar
• 1/2 t. coarsely ground black pepper, plus additional for sprinkling
• 1/2 c. (1 stick) chilled butter, cut into 1/2cubes, plus 1 T. melted butter

Directions

• Pre-heat oven to 425º, with rack positioned in center. If using a baking sheet, line with parchment paper, or grease. (I cook my biscuits on a cast iron griddle pan, so, no parchment paper or greasing necessary.) Combine buttermilk and chives in medium bowl. Whisk flour, cornmeal, sugar, and 1/2 t. ground black pepper in large bowl to blend. Add butter cubes, and rub in with fingertips or cut in with pastry blender, 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 three to four turns. Roll out to 3/4 thickness. Using floured 2cookie or biscuit cutter, cut out rounds. Reroll scraps and cut out additional rounds. Place 2 apart on prepared baking sheet or griddle. Brush tops of biscuits with melted butter, and sprinkle lightly with pepper. Bake until golden, about 20 minutes. Spread tops with more melted butter, if desired. Because...hello? Biscuits need butter!