Recipes

Ramp and Buttermilk Biscuits with Cracked Coriander

Wednesday, October 21, 2015


Source:  Bon Appetit


Ingredients
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


Directions:
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.  Read More...



Go Back


Tags

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