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


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