Savory biscuits are a nice twist to the traditional biscuit. Biscuits can amp up a simple soup or chili dinner, or make a humble ham sandwich into a spectacular lunchtime treat. I like the addition of cornmeal in this recipe. It adds a little more texture and crunch. Feel free to add about 1/2 cup of shredded cheddar cheese for an additional twist. I like to make my biscuits for dinner smaller in shape, about an inch in diameter. My kids like to make little sandwiches out of the biscuits the next day for their lunches. The dough freezes well — just cut out the biscuits and freeze. When biscuits are needed for any occasion, just pop them in the oven and enjoy!
Pepper Biscuits
3/4 cup chilled buttermilk 1/4 cup finely chopped green onions ( I use scissors) 2 cups unbleached flour 1 tablespoon baking powder 1/2 cup yellow cornmeal 3 tablespoons sugar 1/2 teaspoon black pepper (use fresh ground if possible) 1 stick chilled unsalted butter, cut into 1/2-inch cubes Coarse sea saltPreheat oven to 425°F. Line baking sheet with baking mat or parchment paper. Combine buttermilk and green onions in medium bowl. Whisk flour, baking powder, cornmeal, sugar, and 1/2 teaspoon ground black pepper in large bowl to blend. Add butter to the flour mixture, using your handy dandy fingertips, work the butter into the flour until mixture resembles coarse meal. Add buttermilk mixture and stir until moist clumps form.
Gather dough together to roll out, or you can spoon out your biscuits. To roll out, dust surface lightly with flour. Roll to about 3/4-inch thickness. Using cookie cutters, a jelly jar or a biscuit cutter, cut out desired shape. Place about 2 inches apart on prepared baking sheet. Brush tops of biscuits buttermilk. Sprinkle lightly with coarse sea salt and ground black pepper.
Bake biscuits until golden. Mine took about 20 minutes. Cool slightly. Serve warm or at room temperature.
Note: This recipe is an Andrea Charroin adaptation of a former colleague’s recipe.
Andrea Charroin was a trained baker and pastry chef in San Francisco before she and her family moved to Redding 11 years ago. After falling in love with Redding’s downtown, Andrea and husband Westley opened a little pastry shop, Rene-Joule Patisserie, across from the Cascade Theatre. For the three years Rene-Joule was in business, it was renowned for making everything from scratch, using the best ingredients and keeping with a seasonal menu. To this day, Andrea is asked about her Marathon Bars, Orange Twists and sourdough bread.
Copyright 2009 Andrea R. Charroin. Visit her blog at bakerslove.typepad.com
