Ramp and Buttermilk Biscuits with Cracked Coriander

Ingredients for Ramp and Buttermilk Biscuits with Cracked Coriander

• 180ml chilled buttermilk

• 180ml thinly sliced trimmed ramps (bulbs, stems, and green tops)

• 190g plain flour

• 2 teaspoons baking powder

• 3/4 teaspoons salt

• 1/4 teaspoons ground black pepper

• 6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces

• 1 large egg, beaten to blend (for glaze)

• 1/2 teaspoons coriander seeds, cracked

How to make Ramp and Buttermilk Biscuits with Cracked Coriander

Preheat oven to 218°C. 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.