Wild Ramp Buttermilk Biscuits

1. Using a box grater, grate the frozen butter onto a parchment lined plate and return to the freezer until Step 3.
2. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add chopped ramps, whisk to combine.
3. 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.
4. Transfer the dough to a lightly floured work surface. Roll into a rectangle about ¾-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).
5. Place the biscuits 2-inches apart on a parchment paper-lined baking sheet and freeze until ready to bake.
6. 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.