Monday, May 6, 2019

Ramp Biscuits and Gravy with Maple Bacon

Buttermilk biscuits and sweet onion gravy flavored with wild garlic ramps.

When I was growing up in New York, biscuits and gravy was not a dish I encountered. My mother didn't make them at home and none of the local restaurants served them. So it wasn't until my early 20's, having lunch with some co-workers in a new southern cuisine restaurant, that I had my first taste.

Buttermilk biscuits and sweet onion gravy flavored with wild garlic ramps.

We sat at the table and our waitress brought out dishes of biscuits and gravy instead of the bread basket with butter or olive oil that's more typical around here. And for me, it was love at first bite. I honestly didn't even want lunch after that. I just wanted another portion of biscuits and gravy.

Buttermilk biscuits and sweet onion gravy flavored with wild garlic ramps.

Of course I had to learn to make biscuits and my first few attempts were not stellar. But eventually I mastered biscuit making and then it became fun to flavor them with different cheeses and herbs. Since it's ramp season in New York right now - a short window of time where New Yorkers lose their minds and line up at farmer's markets for them - I decided to give both the biscuits and the gravy a dose of this wild garlic. Since the flavor of ramps is sharp, a few strips of maple glazed bacon makes a nice addition. And I still don't need lunch when I'm making these. Just give me a generous portion and I'm happy. Enjoy!
Yield: 4 Servings

Buttermilk biscuits and sweet onion gravy flavored with wild garlic ramps.

Ramp Biscuits and Gravy with Maple Bacon

prep time: 30 Mcook time: 1 hourtotal time: 1 H & 30 M
Recipe for buttermilk biscuits and sweet onion gravy flavored with wild garlic ramps.


  • Biscuits:
  • 2 Cups all-purpose flour
  • 1 Teaspoons baking powder
  • 1/4 Teaspoon baking soda
  • 1 Teaspoon salt
  • 1 Stick (8 tablespoons) unsalted butter, cold
  • 2/3 Cup buttermilk
  • 3 Ramps, chopped
  • 1 Tablespoon cream
  • Gravy:
  • 2 Tablespoons unsalted butter, divided
  • 1 Tablespoon olive oil
  • 1 Sweet onion, peeled and sliced
  • 3 Tablespoons all-purpose flour
  • 2 Cups whole milk
  • 2 Ramps, chopped
  • 1/8 Teaspoon ground nutmeg
  • Salt and pepper to taste
  • Bacon:
  • 8 Slices thick cut bacon
  • 2 Tablespoons maple syrup


How to cook Ramp Biscuits and Gravy with Maple Bacon

  1. Pre-heat the oven to 375 degrees.
  2. While the oven heats, add the olive oil and one tablespoon of butter to a large skillet or cast iron pan. Add the sliced onions and cook on medium low heat, stirring often.
  3. When the oven has finished pre-heating, place the bacon slices on a rack set over a baking sheet. Bake for 20 minutes then brush the bacon with the maple syrup. Return to the oven for an additional 5 to 10 minutes until crispy. Set aside but leave the oven on.
  4. Make the biscuits by adding the flour, baking powder, baking soda and salt to a large bowl. Grate in the butter on the large side of a box grater. You can also cut the butter into 1" pieces and cut it in with a fork or pastry cutter.
  5. Toss the butter with the flour until the flour is coated and stir in the buttermilk. Stir just until combined and then stir in the ramps.
  6. Turn the dough out onto a floured surface and roll to about an inch thickness. Using a 3" biscuit cutter, cut out 7 to 8 biscuits. Place on a parchment lined baking sheet, brush the tops with the cream and bake for 25 - 30 minutes or until lightly golden brown.
  7. While the biscuits are baking, finish making the gravy. When the onion has caramelized (about 30 minutes), add in the remaining tablespoon of butter and the flour and cook for a couple of minutes. Slowly whisk in the milk and continue cooking until the gravy thickens. Stir in the ramps, nutmeg, salt and pepper.
Created using The Recipes Generator

Monday, April 29, 2019

Brown Sugar Frozen Grapefruit Julep

Bourbon cocktail flavored with brown sugar, grapefruit and mint.

Mint juleps might be the official drink of the Kentucky Derby but they're also just a great summer drink. With simple ingredients like good bourbon, fresh mint, a little sugar and plenty of ice, it's a cool drink for warm weather. Naturally I had to tinker with it.

Wednesday, April 24, 2019

Fluffy Almost Japanese Style Pancakes

Extra fluffy pancakes made with whole eggs and beaten egg whites.

Have you all seen those mile-high, extra fluffy, souffle type Japanese pancakes that are taking over the internet? I resisted for a long time until a video of them, bouncing around in paper sleeves on the griddle, finally made them too tempting not to try.

Monday, April 15, 2019

Crispy Goat Cheese Crouton Balls

Crispy goat cheese filled dough puffs served over salad.

Usually, when I eat something really great at a restaurant or on vacation, I come home and am immediately inspired to recreate it. But every once in a while, a tasty treat falls through the cracks and gets shelved for a while. In this case, it got shelved for about 10 years.

Wednesday, April 3, 2019

Savory Spring Vegetable Tart

Cheesy savory tart filled with asparagus, peas and yellow squash.

The weather this past Saturday was so gorgeous that it absolutely called for my first farmer's market haul of the season. I came home with spring asparagus, peas, yellow squash and some beautiful crisp baby arugula. Now to turn them all into dinner!

Friday, March 29, 2019

Tahini Chicken Caesar Salad

Caesar salad with rotisserie chicken and a tahini based dressing.

I should start a series of posts about how to get dinner on the table in close to zero minutes given how often I find myself with nothing ready. Yes, I know I write about food and photograph food every day but that doesn't mean there's anything for dinner. Definitely a pain point around here.

Wednesday, March 13, 2019

French Onion Meatloaf

Meatloaf flavored with caramelized onions, fresh thyme and Gruyere cheese.

Is there a better cooking smell than onions, slowly caramelizing in a pan? For me, it's the ultimate in savory deliciousness and the promise of an amazing meal. And, of course, paired with all the melty goodness of Gruyere cheese, you get the flavors of French onion soup. My motto? French onion all the things!

Wednesday, March 6, 2019

Peanut Butter Banana Skillet Bread

Banana bread flavored with peanut butter and topped with a peanut butter glaze.

We all know what to do with those leftover, over-ripe bananas, right? They're just begging to be made into banana bread for breakfast or an afternoon snack. And since bananas go so well with a dollop of peanut butter, I figured I'd just bake some into the bread. And then pour some more over the top. Because there is no such thing as too much peanut butter.

Thursday, February 28, 2019

Blueberry Crisp

Crumble topped blueberry dessert cooked in a Dutch oven.

I think we can all agree that the worst part of cooking is the cleaning. So when my good friend, Lauren Keating, told me she was writing a one-pot cookbook, I knew it would be a hit.

Wednesday, February 20, 2019

Vegetarian White Bean Cassoulet

Vegetarian white bean casserole with a savory crumb topping.

I hesitated slightly to call this dish a cassoulet because the original is a French casserole that includes white beans, duck confit as well as other meats and is slow cooked for days in a special earthenware pot. But if we can get past that, my version is way easier to make and ridiculously delicious.

Wednesday, February 13, 2019

Popcorn Balls and a DIY Popcorn Party

Sweet popcorn balls drizzled with chocolate.

For me, watching the Oscar's or even a marathon of nominated movies, is more fun with a crowd. And what food is more associated with the movies than popcorn, right? So this year I'm making it the theme with sweet popcorn balls, popcorn topped cupcakes and a DIY popcorn bar with a fun assortment of toppings.

Monday, February 4, 2019

Roasted Peanut Linzer Heart Cookies

Heart shaped peanut linzer cookies topped with chocolate and sprinkles.

After an indulgent holiday season, I spent a sad, bleak cookie-free January and thank goodness that's over and it's cookie time again! February means it's time for my well worn and well loved heart shaped cutters to come out from the bottom of a giant container of cookie cutters. (Don't worry, I've checked and they all spark joy.)

Monday, January 28, 2019

Breakfast Yogurt Bowls

This post is sponsored by FAGE. However, all thoughts and opinions are my own.

Recipes for a week's worth of creative yogurt breakfast bowls.

Did you make any new year's resolutions? I definitely did but I prefer to call them goals and intentions. Resolutions make me feel like everything has to start and be perfect on January 1st but, the fact is, I was still eating leftover holiday cookies on the 1st. Goals can happen slowly, over the whole year, and I think they're much more realistic for me.

Thursday, January 24, 2019

Cheesy Vegetable Chowder

Creamy vegetable soup with cheddar cheese.

When the temperature outside is 5 degrees with a wind chill of OMG, don't go out there, I make soup. I pretty much live on soup in January and February anyway so I only need to decide what kind of soup I'm making.

Wednesday, January 16, 2019

Baked Three Cheese Spinach Dip

Hot baked spinach dip with 3 cheeses.

Hot, gooey, creamy, cheesy...I have your attention, right? January diet? Um...calories don't count while watching football. Or award shows. Or Netflix. Feeling better about this? Good. Let's get back to gooey cheesiness.

Tuesday, January 8, 2019

Hummus Toast with Perfect Jammy Eggs

Breakfast toast with hummus, tomatoes, cucumbers and jammy eggs.

For the past few years, lots of us have been spreading avocados on toast and loving it. I do too. But I've actually been spreading hummus on toast my entire life and it's about time this treat gets some recognition.

Friday, January 4, 2019

Individual Roast Beef Pot Pies

Individual pot pies with leftover roast beef, carrots and puff pastry.

One of my favorite things to cook is a chuck roast in a big Dutch oven pot. I fill the pot with onions, carrots, beef stock, red wine and fresh thyme before letting it do its thing in a slow oven. The meat is so tender that you don't even need a knife and I turn all that cooking liquid into the best gravy.