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


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