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


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