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


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