Recipes

Ramp and Buttermilk Biscuits with Cracked Coriander

Wednesday, October 21, 2015


Source:  Bon Appetit


Ingredients
3/4 cup chilled buttermilk
3/4 cup thinly sliced trimmed ramps (bulbs, stems, and green tops)
1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon ground black pepper
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
1 large egg, beaten to blend (for glaze)
1/2 teaspoon coriander seeds, cracked


Directions:
Preheat oven to 425 degrees F.

Mix buttermilk and ramps in small bowl.  Mix flour, baking powder, salt, and pepper in processor.  Add chilled butter to processor; using on/off turns, cut in butter until fine meal forms.  Transfer flour mixture to medium bowl.  Add buttermilk mixture; stir until dough forms.  

Turn dough out onto lightly floured work surface and press out to 7" round, about 1/2" thick. Using 2" diameter biscuit cutter dipped in flour, cut out rounds.  Gather dough scraps; press out to 1/2" thickness and cut out additional rounds.  Transfer dough rounds to baking sheet.  Brush biscuit tops with some of egg glaze.  Sprinkle with cracked coriander seeds.  

Bake biscuits until golden brown, about 20 minutes.  Cool on rack.  Serve slightly warm or at room temperature.

Yields about 12 biscuits.  Read More...



Go Back


Tags

anise tenderloin Swiss Chard bosc spiced winter squash tomato juice Vegan stuffing radishes fennel bulb plum tomatoes feta parmigiano cornmeal carrot top goat Cheese chiles green beans Corn jam carrots cilantro artichoke caesar fritter pie Salad pineapple radish sandwiches polenta Potato oats vanilla wafers sour peach turnip cranberry gruyere bell pepper capers daisy bruschetta fritters chives Chevre dijon tart curry crepes sunchokes creme green pepper kluski kirsch Beans chicken steak yogurt onions Greens strawberry Tomatillos cream cheese celery hearts coeur a la creme pecan cauliflower pudding peas wasabi Tomatoes crisp pork chop Cider bok choy sauce spelt meatballs Shitake Mushrooms pepper absinthe barley shelling chimichurri peppers sesame jack cheese strawberries Farmers' Market remoulade Drinks Bread biscuits cockaigne poblano parmesan mustard greens buttermilk cantaloupe beef Apple onion bloody mary carrot tops bulgar wheat egg butter ramps lemon grass watercress mushrooms baby bok choy Spread sandwich sausage potatoes chili casserole vegetarian tomato Spinach pesto celeriac pears pasta brown sugar turnips cheese pickled collins compote coriander chimmichurri fondue mint fraiche lettuce paste yellow onion cucumber wrap sweet swiss scapes beet berry Jerusalem artichoke eggs egg noodles chilies syrup celebration chicken dinner salad pine nuts panzanella strata basil imam melon pumpkin Butternut mushroom carrot fronds blue cheese cointreau tortillas habanero Red Onion buckwheat currants thai beet greens rhubarb bbq vegetable sour cream latkes kalamata flank steak verde celery root pecans fennel sweet potato prosciutto arugula snow peas Poblano Chili heavy whipping cream spring Cranberry Beans tostadas beer tuscan dill chorizo olives shallots Soup sherry maple syrup vinaigrette Side nectarine couscous plums gorgonzola pork blueberry almond milk Eggplant almonds Recipes pancake garlic frittata conserve hickory chocolate Salsa shitake knots slaw roasted tomato corn pie coeur white beans rouille walnuts chili peppers dilly autumn scallions leeks baguette bean cream gin honey apples fennel seeds beets zucchini anchovy Dressing bread pudding shiitake Leek cake gazpacho wheat flour gouda chipotle plum shrunken heads Squash Kale muffins okra bulgar coconut milk gratin bayeldi tomatoe maple jack Rice wine vinegar kohlrabi reggiano flank walnut oil hazelnuts bacon asparagus