Ramps (aka wild leeks) are found only in the spring. If you are the lucky person who has learned how to forage and know where to locate them….all I can say is “I’m really jealous”. For the rest of us, they are available at local Farmers’ Markets. A delicious, two-thumbs up savoury biscuit that would be great with ham, cheese or even smoked salmon or just on their own!
Makes Approximately 9 – 12 Biscuits
Make the Biscuits:
¾ cup chilled buttermilk
¾ cup thinly sliced, trimmed ramps (bulbs, stems & green tops)
1 ½ cups unbleached flour
2 tsp. baking powder
¾ tsp. salt
¼ tsp. freshly ground black pepper
6 Tbsp. chilled unsalted butter, cut into 1” pieces
1 large egg, beaten to blend (for glazing the biscuits)
½ tsp. coriander seeds, cracked (place them in a small freezer bag, seal and roll over with a rolling pin)
Preheat the oven to 425 F.
Mix buttermilk & ramps in small bowl. Mix flour, baking powder, salt & pepper in processor. Add the chilled butter to processor; using on/off turns, cut in butter until fine meal forms. Transfer flour mixture to a medium bowl. Add the buttermilk mixture; stir until dough forms. Turn dough out onto a lightly floured work surface; very gently knead the dough together, about 6 times; pat out to a 7” round, about ½” thick. Using a 2” diameter biscuit cutter dipped in flour, cut out rounds & transfer to a rimmed baking sheet that has been lined with baking parchment. Gather dough scraps together & cut out additional rounds; transferring to the baking sheet. Brush biscuit tops with some of the egg glaze. Sprinkle with the cracked coriander seeds. Bake biscuits until golden brown, about 20 minutes. Cool on a rack. Serve slightly warm or at room temperature.
