Recipes

Go Back

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. 

Go Back


Go Back


Tags

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