Ramp Drop Biscuits Recipe

9 ingredients
2 steps

Ingredients

  • 4 cups (about 20 ounces) all purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons sugar
  • 1 1/2 teaspoon salt
  • 1 cup (8 ounces) unsalted butter, chilled and cut into 1/2 inch cubes
  • About 12 young ramps, bulbs chopped fine and leaves cut into thin strips (about 2/3 cups)
  • 2 cups buttermilk, plus more for brushing
  • Freshly ground black pepper

Directions

  1. 1
    Set a rack in center of oven. Preheat oven to 400°F. In bowl of a stand mixer, combine flour, baking soda, baking powder, sugar, and salt. Turn mixer on to low speed, then add butter and mix until butter is in pea-sized or smaller chunks, about 4 minutes. Add ramps, then drizzle in buttermilk. Once buttermilk is mostly absorbed, turn off mixer and carefully fold any stray flour or buttermilk into the dough with a rubber spatula.
  2. 2
    Line a baking sheet with parchment or a silicone mat. Scoop biscuits into 1/2 cup mounds, leaving at least 2 inches between each biscuit on all sides. Brush with buttermilk and sprinkle with pepper. Bake for 15 minutes, then rotate pan, reduce heat to 350°F and bake for another 15-20 minutes, until lightly colored on top and firm to the touch, Allow to cool slightly before eating.

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