Ramp & Buttermilk Biscuits

Ramp And Buttermilk Biscuits

Wild leeks grow wild in the Northeast and Midwest of Canada and all the way down the U.S., into the Appalachians and 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 sometimes are found at local Farmers’ Markets. A seriously good, 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 and ramps in small bowl. Mix flour, baking powder, salt and 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 and transfer to a rimmed baking sheet that has been lined with baking parchment. Gather dough scraps together and 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.


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