Monday, May 11, 2015

Cheesy Ramp Biscuits

Cheesy Ramp Biscuits

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.

Cheesy Ramp Biscuits
I've been stalking the green market's twitter feed for the annual ramp call (I'm not kidding when I tell you that New Yorker's are nuts for ramps) and I presented myself bright and early this past Saturday to make sure I didn't miss out.

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!


Cheesy Ramp Biscuits
by Hungry Couple
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
Instructions
Cheesy Ramp Biscuits
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 course 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.

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16 comments:

  1. These grow wild where I live in PA, are you using the whole thing? Leaves and all or just bulbs.

    ReplyDelete
    Replies
    1. I love the leaves so I use the whole thing.

      Delete
  2. I'm drooling just looking at the inside of that muffin! I usually get my ramps from my mail order organic service, but I still haven't seen any available through them yet this year. I might have missed the boat, or maybe I just REALLY need to drag my butt out of bed and get to the farmer's market this weekend.

    ReplyDelete
  3. Lucky for me I bought enough ramps to feed an army which means I can have this biscuits asap. Because I need them, now.

    ReplyDelete
  4. Thanks Anita, I'm off to the wods to get picking then baking!

    ReplyDelete
  5. ooooh so ramps are wild onions! oh then I KNOW I'd love 'em! These cheesy biscuits are the perfect use and I'd gobble them up craaazy fast!

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