June Salad with Buttermilk Dressing

Wednesday, February 17, 2016


Ramp and Buttermilk Biscuits with Cracked Coriander

Wednesday, October 21, 2015

Source:  Bon Appetit

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

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


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