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

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