Tuesday, May 19, 2009

Ramp and Buttermilk Biscuits

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.
Ramp & Buttermilk Biscuits
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

If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted.
© 2007-2009 Kathy Lewinski

13 comments:

Anonymous said...

Your recipe sounds tasty and am wanting to try it. But..living in Ohio I am not at all sure what ramps are.

Lexy

HungryinSW said...

Amazing. That's al I got.

kat said...

Lexy - Ramps are wild leeks. They can usually be found in the early spring at farmers markets

Happy cook said...

Wow looks so beautiful.

Christina Kim said...

Ramps are taking over the blogosphere!!! I have yet to try them. These biscuits looks delicious -- buttery and flaky :), yum.

Jeff said...

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.

Char said...

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!

Lori said...

Whether they are short or tall they look fantastic. And with the ramps I am sure they were tastey.

Justin said...

eh, who cares if they're tall or not... they look yummy

Maris said...

I love the rich golden brown color of these biscuits!

Grace said...

what a lovely sheen! height isn't nearly as important as flavor, so excellent ramp usage. :)

Stacey Snacks said...

Kat,
I just woke up, and would like one of these biscuits for breakfast please!

Deborah said...

They still look great to me, even if they didn't rise as tall as you would like!

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