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

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