Ramp up your biscuits with a spring harvest of ramps

My name is Emma and I’m the pastry chef at Troutbeck in Amenia, N.Y. In 2013, I went to culinary school in Cambridge, Mass., and turned my passion into a career. Since then, I have worked at The Fearrington House Inn, a Relais & Châteaux property in Pittsboro, N.C., BakeHouse and Carmel- la’s Kitchen in Charleston, S.C., and The Colony Hotel in Palm Beach, Fla. Now I get to share my recipes with you.

It’s the season of ramps in Northeast New York State! If you can’t find these scrumptious wild onions at the store you can probably find them in your back yard or on a hike with your furry friend (or you can replace with any spring/green onion you have). My favorite thing about eating local and seasonal produce is that every few weeks you get little gifts from the ground around you. They are only available at certain times of the year which makes them special, something to look forward to enjoying. Ramps are a delicious savory treat we get to enjoy starting in April. I love to bake them into warm cheddar biscuits at Troutbeck, but now you can try making them at home! Have fun, get messy, and enjoy!   

Ramp and Cheddar Biscuit

Makes 15 biscuits.

6 2/3 cups (836.25 grams) all-purpose flour

1 teaspoon (4 grams)baking soda

4 ¼ teaspoons (22.5 grams) baking powder

1 1/3 teaspoons (7.5grams) Salt

1/8 cup (20 grams) sugar

12 ounces (340.5 grams) butter

2 1/3 cups (567 grams) buttermilk

½ cup cheddar cheese (cubed)

¼ or ½ cup ramps (chopped (depending on how oniony you want your biscuits)

Method

Preheat oven to 350F.

Cut butter into small ½ inch to 1 inch cubes, and put in the refrigerator.

Clean and chop ramps (bulb and leaf). Set aside.

Cube cheddar cheese, set aside.

Mix flour, sugar, baking soda, baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment.

Mix on speed one until just combined.

Add cold butter to dry ingredients and mix on speed one until butter is pea-sized.

Add chopped ramps and cubed cheese, and mix until just combined.

Add cold buttermilk to the mixing bowl while the mixer is on speed one. Mix until dough just starts to come together (There will be dry flour on the bottom of the bowl which is fine. Make sure not to overmix.).

Turn crumbly dough out onto your countertop that is dusted with flour. With your hands, press the dough together into a rectangle and fold it in half (Press the loose, dry parts together on top of the rectangle of dough before you fold so it gets incorporated into the dough). Repeat one more time.

With your rolling pin and using a generous amount of flour to prevent the dough from sticking to the rolling pin, roll the dough out until ¾ inch to 1 inch thick.

Cut biscuits with a 2.5” or 3” round cutter. You can re-roll the extra dough one time (kneed the scrap dough together and let it sit for about 10 minutes before re-rolling).

Place biscuits on a parchment-lined baking sheet a couple of inches apart. Brush with heavy cream and sprinkle with sea salt.

Bake at 350F for 25-30 minutes (rotate your tray after the first 15 minutes).