Ramp and Buttermilk Biscuits with Cracked Coriander
Post date
Monday, January 4, 2010 - 20:04
Source of Recipe
Bon Appétit | April 2009
Serves/Makes/Yields
Makes about 12
Recipe Description
The easiest way to crack the coriander seeds is to put them in a heavy-duty plastic bag and pass over them with a rolling pin. For a great sandwich, split a biscuit and fill it with sliced ham or smoked salmon.
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
Preparation
- Preheat oven to 425°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-inch round, about 1/2 inch thick. Using 2-inch-diameter biscuit cutter dipped in flour, cut out rounds. Gather dough scraps; press out to 1/2-inch 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.
Type of Meal