Cheesy Ramp Biscuits
- Ready in: Prep: 10 M, Passive: 30 M, Cook: 40 M, Total: 1 H 20 M
- Serves: 8
- Complexity: medium
The flavor of these wild onions is so fresh that I like to keep things simple and let them shine. And not long after I got home from the farmer's market, I was taking a batch of heavenly smelling ramp biscuits out of the oven. They were my dinner with a salad and my breakfast with scrambled eggs the next morning. Enjoy!
Step by Step Directions
Add the flour, baking powder, baking soda, salt and pepper to a large bowl. Using a pastry cutter or fork, cut in the butter until the mixture resembles coarse crumbs. Add the shredded cheese and chopped ramps and then make a well in the center. Add the buttermilk and slowly incorporate it into the dough. Form into a ball, wrap in plastic and refrigerate for at least 1/2 hour.
Pre-heat the oven to 375 degrees.
Roll out the biscuit dough on a well-floured surface to about an inch thick. Use a round pastry or cookie cutter to cut out rounds. Place them on a baking sheet lined with parchment paper and bake for approximately 25 minutes or until they are a light golden brown. Makes 6 biscuits with a 3" cutter or 8 biscuits with a 2" cutter.