• Posted by Karen Dill on April 6th, 2009, 3:54 PM

    Grilled ramp soup begs to be served with cornbread but I found a recipe for ramp biscuits (adapted here) in a recent issue of Bon Appétit. Southern cooks have no problem with two breads at the table so cornbread and biscuits it is!

    The easiest way to crack the coriander seeds is to put them in a heavy-duty baggie and crush with a wooden mallet or rolling pin. The biscuits are delicious the next day as a sandwich with sliced ham or a tomato.


    3/4 cup chilled buttermilk
    3/4 cup thinly sliced trimmed ramps
    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 (for glaze)
    1/2 teaspoon coriander seeds, cracked

    1. Preheat oven to 425°F.

    2. Mix buttermilk and ramps in small bowl.

    3. Mix flour, baking powder, salt, and pepper in a food processor. Add chilled butter to processor; using on/off turns, cut in butter until fine meal forms. (Or use a pastry blender or fork to work the butter into the flour.)

    4. Transfer flour mixture to a medium bowl. Add buttermilk mixture; stir until dough forms. Turn dough out onto lightly floured work surface and press into round, about 1/2 inch thick.

    5. Using a biscuit cutter dipped in flour, cut out rounds. Gather dough scraps; press out to 1/2-inch thickness and cut out additional rounds.

    6. Transfer rounds to a baking sheet. Brush the tops with the egg glaze and sprinkle with cracked coriander seeds.

    7. Bake until golden, about 20 minutes. Cool on rack.

    Karen Dill lives in Webster, North Carolina, which is located in the Smoky Mountains near the town of Sylva.

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