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


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