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.
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.
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
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.
- 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
- 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
- 8 Slices thick cut bacon
- 2 Tablespoons maple syrup
How to cook Ramp Biscuits and Gravy with Maple Bacon
- Pre-heat the oven to 375 degrees.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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