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Preheat oven to 425F.
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Melt butter in a frying pan over medium-high heat, sauté green onions until soft ~ 3-4 min. Set aside.
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Pulse together flour, cornmeal, sugar, baking powder, baking soda and salt in a food processor. Remove ¼ cup of flour mixture and set aside.
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Toss the butter into the flour mixture and pulse until mixture resembles crumbled feta. Add cheese and pulse briefly to incorporate ~ 3 pulses. Move to a large bowl.
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In a medium bowl, whisk together ¾ cup of buttermilk (setting aside remaining ¼ cup) and 1 egg. Stir in green onions and 1 Tb chili peppers.
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Make a well in the center of the flour and pour the buttermilk mixture in. Stir the flour into the liquid with a spatula using large circular strokes. Mix until just moist and sticky and pulling away from sides of bowl. If there is still flour remaining you can add a tablespoon of buttermilk at a time until it forms a shaggy dough.
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Lightly sprinkle a clean work surface with reserved flour. Turn dough out and sprinkle with flour. Flour your own hands and fold the dough in half. Pat it down gently into a ½” thick rectangle. Use extra flour if needed.
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Fold the dough again and pat into a 3/4” rectangle. This can be repeated a 3rd time if dough seems clumpy.
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Dip biscuit cutter in flour and cut out biscuits, remembering not to twist the cutter.
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Place biscuits 1” apart on an ungreased baking sheet.
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Whisk together remaining egg and a few dashes of salt. Brush the top of each biscuit with an egg wash. Bake on the top rack of the oven for 15-18 minutes or until golden brown.