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

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