Wild Ramp Buttermilk Biscuits
- 5 cups all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 2 1/2 teaspoons kosher salt
- 2/3 cup finely chopped Wild Ramps, greens only
- 16 tablespoons (2 sticks) unsalted butter, frozen
- 4 tablespoons unsalted butter, melted
- 2 cups buttermilk + more if needed
- Coarse sea salt
- Using a box grater, grate the frozen butter onto a parchment lined plate and return to the freezer until Step 3.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add chopped ramps, whisk to combine.
- Add frozen butter and mix until pea-sized crumbles form. Slowly add the buttermilk, folding and gently mixing until just combined. Take care not to overmix. Dough should be slightly dry and shaggy. If it seems a little too dry or doesn’t come together, add additional buttermilk, a tablespoon at a time, until workable.
- Transfer the dough to a lightly floured work surface. Roll into a rectangle about 3/4-inch thick and fold the dough over onto itself a total of 5 or 6 times, rolling in between folds. Pat dough back out into a 3/4-inch thick rectangle and using a 2” fluted biscuit cutter, cut out biscuits with a straight up and down motion (do not twist).
- Place the biscuits 2-inches apart on a parchment paper-lined baking sheet and freeze until ready to bake.
- Preheat oven to 425 degrees F. Brush the tops of the biscuits with melted butter and sprinkle with sea salt. Bake until golden, 20-22 minutes. Serve warm with butter.
Recipe Tips: While not required, a fluted cutter is a great reminder not to twist while stamping out biscuits. If you twist the cutter, the edges will seal and you won’t get a nice rise. Cold butter and cold buttermilk is essential for getting lots of flaky layers while maintaining a tender, fluffy interior. These biscuits are delicious as little breakfast sandwiches with scrambled eggs and a slice of cheese. Or go traditional and try them buttered with apricot jam and a nice slice of our Heritage Ham.