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


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