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

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