Ramp Buttermilk Biscuits

Author: Chef Belinda

Southerners know biscuits, and what they are most emphatic about are buttermilk biscuits! Pair them with some gravy and you’ve got a match made in heaven. Ramps are wild onions found mostly in the Southeastand along the eastern coastline. Sometimes called spring onions, wild leeks, or wild garlic, ramps closely resemble scallions, with a white bulb and leafy stalk. If unable to source ramps in your area, substitute leeks, scallions, or chives.

Ingredients

• 2 cups self-rising flour

• 1⁄4 cup unsalted butter, cubed and chilled

• 1⁄4 cup shortening, cubed and chilled

• 1⁄2 cup chopped ramps

• 1 cup buttermilk

Instructions

1. Preheat oven to 425 degrees F. Prepare a baking sheet with a light spray of nonstick cooking spray.

2. Measure flour into a large mixing bowl and, using a pastry cutter, 2 knives, or your clean hands, cut in butter and shortening until it resembles small peas. Or if you are using a food processor, pulse a few times until the consistency is achieved.

3. Evenly distribute the ramps over the flour mixture and, using a spatula, add in buttermilk and mix just until combined. Do not overmix the dough. Turn the dough onto a floured cutting board or countertop. Using floured hands, gently pat (do not use a rolling pin) the dough until it is 1 ⁄ 2 inch thick. Fold in half and pat down again and repeat 1 more time.

4. Use a 2-inch round cookie cutter or biscuit cutter to cut dough into rounds and place onto baking sheet. If you like soft sides, place biscuits touching each other. If you like crusty sides, place them about 1 inch apart. They will not rise as high as the biscuits placed close together. Bake 10–15 minutes until golden brown. Serve hot.