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


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