Ramp And Buttermilk Biscuits With Cracked Coriander Recipes
RAMP AND BUTTERMILK BISCUITS WITH CRACKED CORIANDER
Provided by Bon Appétit Test Kitchen
Categories Bread Food Processor Brunch Side Bake Easter Low Cal Spring Coriander Buttermilk Green Onion/Scallion Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 12
Number Of Ingredients 9
Steps:
- 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.
RAMP AND BUTTERMILK BISCUITS WITH CRACKED CORIANDER
Make and share this Ramp and Buttermilk Biscuits With Cracked Coriander recipe from Food.com.
Provided by Queen Dana
Categories Breads
Time 20m
Yield 12 biscuits
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 120.8, Fat 6.5, SaturatedFat 3.9, Cholesterol 33.5, Sodium 228.9, Carbohydrate 12.9, Fiber 0.5, Sugar 0.8, Protein 2.7
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