Recipes

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.  Read More...



Go Back


Tags

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