June Salad with Buttermilk Dressing

Wednesday, February 17, 2016


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


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