Have you spotted ramps while roaming through the forest or at your farmers’ market this year? They’re fun to cook with and fun to harvest.
We’re nearing the end of ramp season, but there’s still time to try this delicious recipe! Someone special recommended a version of it several months ago, and I was excited to finally have ramps around so that I could try it. It’s a great way to taste the season!
To make these buttermilk ramp biscuits, you’ll need:
- 3/4 cup chilled buttermilk
- 3/4 cup thinly sliced trimmed ramps (bulbs, stems, and green tops)
- 1 1/2 cups unbleached 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 to blend (for glaze)
To prepare the biscuits:
Preheat the oven to 425*. Mix flour, baking soda, baking powder, salt, and pepper in a large bowl.
Cut the butter into small pieces and gradually mix in with the flour until it becomes crumbly (my Kitchen Aid worked nicely for this step at “stir” speed).
Add buttermilk and ramps to the flour and mix together until a dough forms.
Lightly flour a surface and roll out the dough to about 1/2 inch thick.
Cut out rounds with a biscuit cutter dipped in flour (or, as in my case, the top of a clean glass jar).
Transfer dough rounds to a baking sheet and brush the tops with the egg glaze. Bake until golden brown, about 20 minutes.
Enjoy your ramp biscuits!
Have you made anything with ramps this season? Another great ramp recipe to try is this ramp and oregano pesto! Yum!
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