|Buttermilk Ramp Biscuits with Coriander and Pecorino Cheese|
One slow Sunday in April before service, a burst of activity at the pass caught our attention over in pastry- a couple sous chefs had come in with four huge plastic Lexans full of what looked like dirty overgrown stinkweeds. It was the arrival of the first ramps of the season, and their pungent wild oniony smell invaded the kitchen like clouds of tear gas.
What kind of a question is that, people? We’re talking about a vegetable here, not some summer blockbuster!
1 ½ T baking powder
1 T baking soda
1 T salt
1 T salt
2 tsp coriander seeds, crushed
6 oz butter, cold and cubed
1. Preheat oven to 425° F. Combine buttermilk, cream and ramps and soak for up to an hour- this will allow the ramps to steep into the buttermilk and intensify their rampiness
2. In a food processor or stand mixer, combine flour, baking powder, salt and 1 tsp coriander seeds.
3. Cut the cold butter into the dry ingredients with a few pulses, until the mixture is mealy but still a bit chunky. Add the buttermilk mixture and combine just until the dough comes together.