The April issue of Bon Appetit had a lot of recipes for ramps in their At The Market section. Matt marked a whole bunch he wanted to try & then we just had to wait until ramps came into season. Well, that time is finally here. We were grilling some pork chops that other night & decided these biscuits would be a great side.
I've never felt that my homemade biscuits rise as much as I think they should & these were no exception. Then I looked at the picture in Bon Appetite & theirs looked just as flat so this time I'm blaming it on the recipe. Even though they weren't as tall as I would have liked they were really light & flaky which totally made up for it. The ramps are really flavorful in these adding so much flavor.
Ramp and Buttermilk Biscuits
(from Bon Appetit April '09. Adapted for servings)
1/4 c buttermilk
1/4 c ramps, bulbs, stems & leaves, thinly sliced
1/2 c all-purpose flour
2/3 t baking powder
1/4 t salt
pinch pepper
2 T unsalted butter, chilled & cut into small pieces
1 beaten egg
Preheat oven to 425 F.
Mix the buttermilk & ramps together & set aside.
Put the flour, baking powder, salt & pepper into a food processor & pulse to blend. Add the butter & pulse until a fine meal is formed. Stir in the buttermilk/ramp mixture forming a soft dough. Turn out onto a lightly floured surface & press out to a 1/2-inch thick disc. Cut out 2" circles. Press scrapes together to form another disc & cut out more biscuits. Place on a baking sheet. Brush the tops with the beaten egg. Bake for about 20 minutes until golden brown.
Makes 4 - 5 biscuits
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© 2007-2009 Kathy Lewinski
© 2007-2009 Kathy Lewinski
13 comments:
Your recipe sounds tasty and am wanting to try it. But..living in Ohio I am not at all sure what ramps are.
Lexy
Amazing. That's al I got.
Lexy - Ramps are wild leeks. They can usually be found in the early spring at farmers markets
Wow looks so beautiful.
Ramps are taking over the blogosphere!!! I have yet to try them. These biscuits looks delicious -- buttery and flaky :), yum.
Ramps are everywhere and I have yet to find them...cry...cry...
I like the idea of dumping them biscuits and never would have thought of that.
Nicely done and as long as they tasted great height should not be a concern.
Fantastic! I am going to try this!
We got a full csa share this year (for just 3 people). I've been freezing the extra ramps to use this winter when I crave them. I am using a foodsaver and keeping the bulbs & greens separate. I hope it works!
Whether they are short or tall they look fantastic. And with the ramps I am sure they were tastey.
eh, who cares if they're tall or not... they look yummy
I love the rich golden brown color of these biscuits!
what a lovely sheen! height isn't nearly as important as flavor, so excellent ramp usage. :)
Kat,
I just woke up, and would like one of these biscuits for breakfast please!
They still look great to me, even if they didn't rise as tall as you would like!
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