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Ramp Buttermilk Biscuits
April 15, 2016
Preparation Time: 10 minutes
Cooking Time: approximately 20 minutes
Serving Size: 1 biscuit
1 Slice on The Slice Plan
3/4 cup buttermilk
3/4 cup ramps, trimmed and sliced bulbs, stems, and green tops
1.5 cups all purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon ground black pepper
3/4 stick chilled unsalted butter, cut into pieces
1 large egg, beaten to blend
1/2 teaspoon coriander seeds, cracked
- Preheat oven to 425°F.
- Mix buttermilk and ramps in small bowl.
- Meanwhile, combine flour, baking powder, salt, and pepper in processor. Add chilled butter; using on/off turns, cut in butter until fine meal forms. Transfer flour mixture to medium bowl.
- Add buttermilk mixture into flour 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. Continue gathering remaining dough, cutting into rounds, until all dough is used.
- 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.