Make Ahead

Buttermilk Ramp Biscuits

May  9, 2011
4 Ratings
Photo by James Ransom
  • Makes 20 biscuits
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

Test Kitchen Notes

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

What You'll Need
  • 1 tablespoon active dry yeast
  • 1/2 teaspoon granulated sugar
  • 3/4 cup buttermilk, at room temperature
  • 1 3/4 cups 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.

See what other Food52ers are saying.

  • Marian Bull
    Marian Bull
  • gingerroot
  • Sagegreen
  • wssmom
  • TiggyBee

Recipe by: Midge

I’m a journalist who’s covered everything from illegal logging in Central America to merit pay for teachers, but these days I write mostly about travel. I’ve been lucky enough to find myself in some far-flung locales, where poking around markets and grocery stores is my favorite thing to do. Cooking, especially baking, is my way of winding down after a long day; there’s nothing like kneading bread dough to bring you back to earth.

27 Reviews

Marian B. April 28, 2013
Is there a sub for semolina you'd recommend?
Midge May 20, 2013
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?
Madhuja April 21, 2012
I think my husband can polish off the entire tray by himself! These look so good!
Midge April 22, 2012
Thanks Madhuja. I've definitely almost done that myself.
gingerroot May 16, 2011
These look incredibly good. I think I would have a really hard time eating just fact, I'd be perfectly happy eating just these, warm from the oven, as a meal.
Midge May 17, 2011
Thank you gingerroot! Pretty sure polished off like three of these before they were totally cooled.
Sagegreen May 15, 2011
Confession time: I have never yet cooked with ramps. But this is a good reason to change that!
Midge May 16, 2011
And I've never cooked with fiddleheads, but I hope to change that with your recipe too!
wssmom May 11, 2011
wssmom May 11, 2011
Midge May 11, 2011
thanks wssmom :)
TiggyBee May 10, 2011
Midge, Midge, Midge! I need to make these!!
Midge May 10, 2011
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.
vvvanessa May 10, 2011
i love the idea of adding in semolina. nice call!
Midge May 10, 2011
Thanks vvvanessa. It was sort of a whim but I think it makes the biscuits more interesting.
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.
Midge May 10, 2011
Thanks ChezSuzanne. They might be nice with scallions too.
fiveandspice May 9, 2011
Mmmmmm. These look like they would be a perfect accompaniment to a springy pea or asparagus soup!
Midge May 10, 2011
Thanks fiveandspice! They were great with veggie borscht but they'd be even better with pea or asparagus soup, yum.
VanessaS May 9, 2011
Yum, these look great!
Midge May 9, 2011
thanks Vanessa!
mrslarkin May 9, 2011
nicely done, midge!
Midge May 9, 2011
thank you mrsl!
hardlikearmour May 9, 2011
Yum! These look really good. I can just picture them turning into a breakfast sandwich with some egg and cheese inside a split biscuit.
Midge May 9, 2011
Thanks hla! That may just be my breakfast tomorrow.
aargersi May 9, 2011
These look so good! Sadly, we do not get ramps here .... so I must admire from afar
Midge May 9, 2011
Thank you aargersi! I guess ramps are a consolation for our epic winters;)