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


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