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

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