So what are ramps?
Ramps are wild leeks, foraged from shaded, woody areas. They’re one of the first signs of spring, and one of the first edible green things to hit markets. I would describe their flavor as a combination of garlic and onion, and slightly pungent.
Ramps are pricey. This is mostly because they are foraged so there is a lot more work put into getting them to the market.
This recipe created a fluffy and flakey biscuit. Top it with some maldon sea salt for that extra little bit of saltiness.
Ramp and Cheddar Buttermilk Biscuits- makes about 8 biscuits
- 2 cups all purpose flour, plus more as needed
- 1 tablespoon baking powder
- 1 3/4 teaspoons sea salt
- 14 tablespoons cold unsalted butter, diced
- 1/2 cup cold buttermilk
- 1 cold egg
- 1/3 cup chopped ramps **see note on cleaning ramps below
- 1 1/4 cups shredded sharp cheddar cheese
- 1 egg beaten with 1 teaspoon water
- Maldon sea salt, optional
**Ramps have many crevices for mud to hide in (check where the leaves meet the stem). Rinse them thoroughly before using, and gently pat dry.
- Preheat oven to 425 degrees F.
- Prepare a sheet tray with parchment paper.
- Put 2 cups of flour, baking powder and salt in a food processor. Pulse a few times to incorporate.
- Add the butter a little at a time, pulsing between additions until the butter is the size of peas.
- Combine the buttermilk and egg in a small measuring cup and beat lightly. Add the ramps.
- Slowly add the buttermilk mixture and pulse just until combined. You do not want to over mix!
- Now add the cheese a handful at a time, pulsing once or twice between each addition, again being careful not to over mix.
- Dump the dough onto a floured surface and knead lightly about 5 times. Roll the dough out until it is about 2 inches thick and using a circular shaped cutter, cut out biscuits.
- Brush the tops with the beaten egg and water mixture, then sprinkle lightly with some Maldon sea salt.
- Bake for 20-25 minutes, until the tops are golden brown.
