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


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