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

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