Left Over Buttermilk Cornmeal Biscuits with Green Onion, Black Pepper & Sea Salt

Got leftover buttermilk from making the red velvet cupcakes? Make these delicious biscuits with a twist. Crunchy on the outside, tender on the inside, with a good kick. You can serve this with lunch/dinner, but I ended up eating the whole batch as a snack.

I love me some biscuits!

Ingredients, adapted from Epicurious

3/4 cup chilled buttermilk

1/2 cup finely chopped green onions

1 1/2 cups self rising flour

1 cup yellow cornmeal

3 tablespoons sugar

1/2 teaspoon coarsely ground black pepper, plus more for sprinkling

1 stick unsalted butter, chilled, cut into 1/2 inch cubes

1 tablespoon melted butter

Coarse sea salt for sprinkling

1. Preheat oven to 425F.
2. Combine buttermilk and green onions in a medium bowl, set aside.
3. In a separate bowl, whisk together flour, cornmeal, sugar and black pepper.
4. Add butter and mix with fingers or pastry cutter, until mixture resembles coarse meal.
5. Add buttermilk mixture and stir until moist clumps form.
6. Gather dough together onto floured surface and knead gently, just to combine, about 3 or 4 turns. You don't want to overknead or the biscuits will come out dense.
7. Roll or smoosh out to about 3/4 inch height.
8. Using a lightly floured 2 inch cookie cutter, cut out as many biscuits as you can. I used a 2 inch flower cutter. NOTE: When cutting our biscuits, make sure not to use a twisting motion, as this will prevent your biscuits from rising properly. You want to press down and lift straight up, working in a vertical motion.
9. Reroll scraps and cut out additional biscuits.
10. Place biscuits 2 inches apart on a lined baking sheet. Use a silpat or parchment paper.
11. Brush tops of biscuits with melted butter and sprinkle lightly with coarse sea salt and black pepper.
12. Bake until golden brown and properly risen. Tester inserted in the center should come out clean, about 20 minutes.
13. Serve with jalapeno honey/jelly if you have it.