Buttermilk Ramp Biscuits

By • May 9, 2011 • 27 Comments


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Author Notes: I experimented with incorporating ramps into my standby buttermilk biscuit recipe, boosted with a little yeast – inspired by the method Nancy Silverton uses for her sweet biscuits -- and some semolina for texture. Once baked, the ramps lose their bite and impart their lovely pungent flavor throughout the whole biscuit.Midge

Food52 Review: Ramps in biscuits is a popular marriage, and Midge has found a way to give her fluffy biscuits a spring time kick. The buttermilk and yeast envelope the ramps' garlicly flavor, while the semolina gives them just enough heft. They make for a great side to fried chicken, and (if there are any left) a worthy pairing for scrambled eggs.Pervaizistan

Makes 20 biscuits

  • 1 tablespoon active dry yeast
  • 1/2 teaspoon granulated sugar
  • 3/4 cups buttermilk, at room temperature
  • 1 3/4 cup AP flour, divided
  • 1/2 cup semolina flour
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1 bunch ramps (mine weighed not quite one-third of a pound)
  • 10 tablespoons unsalted butter, 8 TBS very cold and cubed; 2 TBS melted
  • 8 tablespoons all-vegetable shortening (like Spectrum)
  1. In a small bowl, place yeast, sugar, and 4 tablespoons of the AP flour. Add buttermilk and whisk to combine. Cover bowl with a dishtowel and let rest for about 30 minutes, at which point you should see some foaming on the surface.
  2. Wash and dry the ramps. Roughly chop white and light green parts and mince about 2 tablespoons of the leaves.
  3. In the bowl of an electric mixer, combine remaining flours, salt, baking powder, baking soda, and chopped ramps. Add butter and shortening and mix on med-high until pebbly. (Alternatively you can do this with your hands, but move quickly).
  4. Form a well in the middle of the mixture and pour in the yeast mixture. Mix gently by hand until just combined. The dough will be pretty sticky and wet and seemingly unmanageable, but don't worry.
  5. Using your (floured) hands, turn the dough out onto floured surface and knead gently just until it starts to have a little spring. Form dough into a ball and squish into a disc about ¾-inch thick. Cut out circles using a biscuit cutter or, if you don’t have one, a juice glass works too.
  6. Brush the biscuits with melted butter and let rest, uncovered, for an hour.
  7. Preheat oven to 400 degree F. Place biscuits about an inch apart on parchment-lined baking sheets and bake for about 18-20 minutes (or until the biscuits are browned on top), rotating the baking pans halfway through.

Comments (27) Questions (1)

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12 months ago Marian Bull

Marian is an editor at Food52.

Is there a sub for semolina you'd recommend?

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11 months ago Midge

Sorry Marian, just seeing this now. I don't know of a sub for semolina. Maybe just skip it and add 1/2 cup more AP flour?

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about 2 years ago Madhuja

I think my husband can polish off the entire tray by himself! These look so good!

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about 2 years ago Midge

Thanks Madhuja. I've definitely almost done that myself.

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almost 3 years ago gingerroot

These look incredibly good. I think I would have a really hard time eating just one...in fact, I'd be perfectly happy eating just these, warm from the oven, as a meal.

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almost 3 years ago Midge

Thank you gingerroot! Pretty sure polished off like three of these before they were totally cooled.

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almost 3 years ago Sagegreen

Confession time: I have never yet cooked with ramps. But this is a good reason to change that!

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almost 3 years ago Midge

And I've never cooked with fiddleheads, but I hope to change that with your recipe too!

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almost 3 years ago wssmom

Oooooooo!!!

Me

almost 3 years ago wssmom

Yum!!!!!

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almost 3 years ago Midge

thanks wssmom :)

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almost 3 years ago TiggyBee

Midge, Midge, Midge! I need to make these!!

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almost 3 years ago Midge

Thanks Tiggy! They'd be nice with your lovely salad. I was thinking garlic greens might be a good sub if you West coasters can't find ramps.

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almost 3 years ago vvvanessa

i love the idea of adding in semolina. nice call!

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almost 3 years ago Midge

Thanks vvvanessa. It was sort of a whim but I think it makes the biscuits more interesting.

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almost 3 years ago TheWimpyVegetarian

Someday i'm going to have to try ramps!! And then i'm going to make these delicious sounding biscuits. I think AJ told me last year i can get them in berkeley, so i'm going to try that over the next couple weeks.

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almost 3 years ago Midge

Thanks ChezSuzanne. They might be nice with scallions too.

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almost 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Mmmmmm. These look like they would be a perfect accompaniment to a springy pea or asparagus soup!

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almost 3 years ago Midge

Thanks fiveandspice! They were great with veggie borscht but they'd be even better with pea or asparagus soup, yum.

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almost 3 years ago VanessaS

Yum, these look great!

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almost 3 years ago Midge

thanks Vanessa!

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almost 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

nicely done, midge!

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almost 3 years ago Midge

thank you mrsl!

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almost 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Yum! These look really good. I can just picture them turning into a breakfast sandwich with some egg and cheese inside a split biscuit.

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almost 3 years ago Midge

Thanks hla! That may just be my breakfast tomorrow.

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almost 3 years ago aargersi

Abbie is a trusted source on General Cooking.

These look so good! Sadly, we do not get ramps here .... so I must admire from afar

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almost 3 years ago Midge

Thank you aargersi! I guess ramps are a consolation for our epic winters;)