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


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