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

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