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If you ask me, Thanksgiving just isn't right without a good basket of biscuits. These biscuits made me salivate the second I read about them in November's issue of Bon Appetit and they sounded like the perfect accompaniment to my Thanksgiving spread. This weekend I decided to test them out by making half a batch. I know I say this a lot, but these were really simple to make, especially if you use my tried and true "roll and slice" method of making biscuits. Instead of rolling out the dough and using a biscuit cutter, simply roll the dough into a log and cut 1/2 inch slices from it and you've got yourself the easiest dang biscuits and no wasted dough. Once they'd baked for the specified time, I broke one if half and took a bite. It's hard not to like a biscuit and these were certainly delicious. The green onion really gave them a ton of flavor and the salt kind of danced on your tongue. Next time I make them I'll add a little more pepper because I think it got a little lost among the onions. Easy and delicious, the perfect combo for Thanksgiving. buttermilk biscuits with green onions, black pepper & sea salt from bon appetit 3/4 cup chilled buttermilk 1/2 cup finely chopped green onions 2 cups self-rising flour 1/2 cup yellow cornmeal 3 tablespoons sugar 1/2 teaspoon coarsely ground black pepper plus additional for sprinkling 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus 1 tablespoon melted butter Coarse sea salt 1 Position rack in center of oven and preheat to 425°F. 2 Line baking sheet with parchment paper. 3 Combine buttermilk and green onions in medium bowl. 4 Whisk flour, cornmeal, sugar, and 1/2 teaspoon ground black pepper in large bowl to blend. 5 Add 1/2 cup chilled butter and rub in with fingertips until mixture resembles coarse meal. Add buttermilk mixture and stir until moist clumps form. 6 Gather dough together. Turn dough out onto floured surface and knead gently just to combine, about 3 to 4 turns. 7 Roll into a 2-3 inch wide log and slice into 1/2 inch slices. 8 Place 2 inches apart on prepared baking sheet. Brush tops of biscuits with melted butter. Sprinkle each lightly with coarse sea salt and ground black pepper. 9 Bake biscuits until golden and tester inserted into center comes out clean, about 20 minutes. Cool slightly. Serve warm or at room temperature.