Tuesday, April 28, 2009
scallion biscuits with cracked coriander
it seems that every time i see a biscuit recipe i am compelled to make it. this time, i set out to bake the ramp and buttermilk biscuits from the april issue of bon appetit but ramps were nowhere to be found so i used scallions instead. i also made some slight changes to make them vegan. these didn't rise as much as some biscuits i've made but they still had a delightful buttery flake in the layers. the cracked coriander on top also added a nice little crunch...and a nice little flavor.
scallion "buttermilk" biscuits with cracked coriander(adapted from ramp and buttermilk biscuits with cracked coriander, bon appetit, april 2009)
3/4 cup chilled soymilk
3/4 teaspoon apple cider vinegar
3/4 cup thinly sliced scallions (white and green parts)
1 1/2 cups all purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon ground black pepper
6 tablespoons chilled unsalted margarine, cut into pieces
1/2 teaspoon coriander seeds, cracked*
olive oil (for brushing)
preheat oven to 425°F. mix soymilk and vinegar in a measuring cup and set aside to curdle (about 5 minutes).
mix curdled soymilk and scallions in small bowl.
in a medium bowl mix flour, baking powder, salt, and pepper. add chilled margarine and cut into flour mixture until fine meal forms. add soymilk 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 a bit of olive oil. sprinkle with cracked coriander seeds.
bake biscuits until golden brown, about 20 minutes. cool on rack. serve slightly warm or at room temperature.
*according to bon appetit, the easiest way to crack the coriander seeds is to put them in a plastic bag and roll over them with a rolling pin.