Ramp and Buttermilk Biscuits with Cracked Coriander

Ingredients

• 1.5 cups all purpose flour 
• 2 teaspoons double-acting baking powder 
• 0.8 cup buttermilk chilled
• 0.5 teaspoon coriander seeds 
• 1 large eggs beaten to blend (for glaze)
• 0.3 teaspoon ground pepper black
• 0.8 cup ramps green trimmed thinly sliced (bulbs, stems, and tops)
• 0.8 teaspoon salt 
• 6 tablespoons butter unsalted chilled cut into pieces ()

Equipment

• bowl
• oven

Directions

1. Preheat oven to 425°F.
2. Mix buttermilk andramps in small bowl.
3. Mix flour, bakingpowder, salt, and pepper in processor.
4. Addchilled butter to processor; using on/offturns, cut in butter until fine meal forms.
5. Transfer flour mixture to medium bowl.
6. Add buttermilk mixture; stir until doughforms. Turn dough out onto lightly flouredwork surface and press out to 7-inch round,about 1/2 inch thick. Using 2-inch-diameterbiscuit cutter dipped in flour, cut outrounds. Gather dough scraps; press outto 1/2-inch thickness and cut out additionalrounds.
7. Transfer dough rounds to bakingsheet.
8. Brush biscuit tops with some of eggglaze.
9. Sprinkle with cracked corianderseeds.
10. Bake biscuits until golden brown,about 20 minutes. Cool on rack.
11. Serveslightly warm or at room temperature.