Please consult the OU's guidelines for checking fruits and vegetables.

Salted Buttermilk Herb Biscuits
Salted Buttermilk Herb Biscuits Eileen Goltz | Dairy
1 hour, 10 minutes 50 minutes
20 minutes

  • ¾ cup chilled buttermilk
  • ½ cup finely-chopped scallions (green onions)
  • 2 cups self-rising flour
  • ½ cup yellow cornmeal
  • 3 Tablespoons sugar
  • ½ teaspoon coarsely-ground black pepper plus additional for sprinkling
  • ½ cup (1 stick) chilled unsalted butter
  • 1 Tablespoon melted butter
  • Coarse sea salt

  1. Position rack in center of oven and preheat to 425°F. Line baking sheet with parchment paper.
  2. In a medium bowl combine buttermilk and scallions.
  3. In a large bowl whisk flour, cornmeal, sugar, and 1/2 teaspoon ground black pepper to blend. Cut butter into 1/2-inch cubes, add to mixture, and rub in with fingertips until mixture resembles coarse meal. Add buttermilk mixture and stir until moist clumps form.
  4. 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 cookie or biscuit cutter, cut out rounds. Re-roll scraps and cut out additional rounds. Place 2 inches apart on prepared baking sheet.
  5. Brush tops of biscuits with melted butter. Sprinkle each lightly with coarse sea salt and ground black pepper.
  6. Bake biscuits until golden and tester inserted into center comes out clean, about 20 minutes. Cool slightly.
  • Serve warm or at room temperature.
  • Modified from

Kashrut Instructions


INFESTATION: Green onions, also referred to as scallions, have a white base that develops into a bulb. Its long, straight green shoots branch forth from the bulb. Light green or brown thrips may occasionally be found between the green branches where they protrude from the bulb. Less frequently, they can be found on the outside or inside of the long green shoots.


  1. A vertical cut should be made from the top of the scallion’s green shoot to the bottom of the bulb. Examine three scallions from each bunch, paying careful attention to the area between the branches that protrude from the bulb.
  2. If no insects are found, wash thoroughly under a heavy stream of water or power hose and use.
  3. If insects are found in a scallion, scallion must be discarded.