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


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