I am one of those ramp obsessed New Yorkers who flock to the farmer's market in spring when the first crop of ramps appear. I buy a ton of them and put them in virtually everything I cook. And yet I realized that I haven't shared a single one of those recipes with you and it's because I was too busy eating and savoring to photograph and write. And by the time I finally came out of my hypnotic ramp state last year, they were almost gone. Maybe it's because their season is so short that we're so obsessed. But I'm getting an earlier start this year.
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!
Cook Time: 25 Minutes
Ingredients (8 Servings)
- 2 Cups all purpose flour
- 2 Teaspoons baking powder
- 1/2 Teaspoon baking soda
- 1/2 Teaspoon salt
- 1/8 Teaspoon black pepper
- 1 Stick unsalted butter, chilled and cut into 1" pieces
- 1/2 Cup shredded smoked cheddar or smoked Gouda
- 3/4 Cup buttermilk
- 2 Ramps, chopped
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.
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