bärlauch biscuits/ramps biscuits with cracked coriander
The love affair with bärlauch continues. Knowing that these little leaves are likely to disappear from the farmer’s market in the next month or so puts a lot of pressure on finding good uses for them while I can. I try to stay away from too much hype, so I’ll keep my wording mild here. This is single handedly the best thing you will ever eat in your life, this recipe will change your life, will make you win the lotto and will even clean your house. Okay fine, maybe not, but it makes for a tasty little biscuit and is easy enough to whip up on a weekday.
bärlauch biscuits with cracked coriander
from Bon Appetit, April 2009
- 3/4 cup chilled buttermilk
- 3/4 cup thinly sliced ramps (approx. 25 grams)
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 3/4 tsp salt
- 1/4 tsp black pepper
- 6 tbsp (3/4 stick or 85 grams) chilled unsalted butter, cut into pieces
- 1 large egg, beaten (for glaze)
- 1/2 tsp coriander seeds, cracked
- Preheat oven to 425°F/215°C.
- Mix buttermilk and sliced ramps in a small bowl.
- Mix flour, baking powder, salt, and pepper in food processor.
- Add chilled butter to processor, using pulse to cut in butter until fine meal forms.
- Transfer flour/butter mixture to medium bowl and add buttermilk/ramps stirring until dough forms.
- Turn dough out onto lightly floured surface.
- Press out to 7-inch round, about 1/2 inch thick.
- Using 2-inch diameter biscuit cuter dipped in flour (or in my case a 1/2 cup measuring cup), cut out rounds.
- Gather dough scraps; press out to 1/2-inch thickness and cut out additional rounds.
- Transfer rounds to baking sheet lined with parchment paper.
- Brush biscuit tops with some of egg glaze.
- Sprinkle with cracked coriander seeds.
- Bake biscuits until golden brown (between 15-20 minutes).
- Serve warm with butter.
KC note: once the dough is made, it will keep in the fridge up to 2 days.