Thank you!
Your support is sustaining the future of local news in our communities.

Ramp up your biscuits with a spring harvest of ramps

Ramp up your biscuits with a spring harvest of ramps
Photo by Emma Isakoff

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).

Latest News

‘So Little to Do,’ so much to discover at James Barron Art

Curator Deborah Goodman Davis reads the Emily Dickinson poem “The Grass So Little Has to Do.” Spencer Finch’s “Following Three Bees (Zinnias)” buzzes in the background.

Photo by Natalia Zukerman

“The Grass Has So Little to Do,” on view at James Barron Art in Kent, takes its title from Emily Dickinson’s poem “The Grass So Little Has to Do,” written in 1862:

“The Grass so little has to do—
A Sphere of simple Green—
With only Butterflies to brood
And Bees to entertain—”

Keep ReadingShow less
Marina Kotchoubey is taking care of business

Marina Kotchoubey at the Ian Ingersoll Cabinetmakers showroom in West Cornwall.

Photo by D.H. Callahan

After 40-something years navigating the world of custom fine furniture, Ian Ingersoll was getting ready to retire. Starting off with a little dovetail stool that he sold at a shop in West Cornwall in the 1970s, he’d grown his skill and his business into something he — and the whole town — could be proud of. Shutting down that business was not an option.

Ingersoll built Ian Ingersoll Cabinetmakers, which produced mainly classical Shaker furniture, on passion: the passion he had to make a living through creative challenges and the passion of his employees, who all seem deeply in love with their craft.

Keep ReadingShow less
A legacy of giving at Norfolk Chamber Music Festival

One hundred and twenty years ago, Carl and Ellen Stoeckel commissioned New York architect E.K. Rossiter to design The Music Shed in Norfolk, Connecticut. After nearly a decade of entertaining their friends and neighbors with the finest music of the day, they built a permanent home for their beloved Litchfield County Choral Union.

The commission and full funding of the construction was not unheard of in an era when great fortunes led to public enrichment. Railroad tycoon John D. Rockefeller was instrumental in funding institutes of higher education. Steel baron Andrew Carnegie was building libraries all over the country, and famously said that a man who dies rich is a disgrace, challenging his peers to give their fortunes back to the people.

Keep ReadingShow less
google preferred source

Want more of our stories on Google? Click here to make us a Preferred Source.

Two unique exhibitions at Geary Gallery

Henry Klimowicz with his sculpture, “Partial Pillar 1”

Photo by D.H. Callahan

On Saturday, Aug. 1, Geary Gallery opened its doors in Salisbury for two unique shows in its first- and second-floor gallery spaces. Art lovers flooded both floors over the course of the afternoon, giving the events a vibrant feeling that enhanced the importance of the art.

On the first floor is a show by Chicago-born, Colorado-based photographer Summers Moore, titled “Lobitos: Pueblo Fantasma,” or “Lobitos: Ghost Town.” The work centers around her daughter’s current hometown in Peru. Moore herself found a home away from home in Colorado in the mid-1980s and encouraged her children to seek out new places outside of their comfort zones.

Keep ReadingShow less

Writer’s retreat in the woods

Writer’s retreat in the woods

Participants in a 2024 Great Mountain Forest Woodland Academy workshop at Yale Camp.

Photo by Mike Zarfos

Great Mountain Forest (GMF) will host its first Nature Writing Retreat at the historic Yale Camp in Falls Village from Aug. 7-9, 2026. Writers of all levels are invited to draw inspiration from one of New England’s most notable forest landscapes. GMF envisions the retreat becoming an annual event celebrating writing, conservation and the relationship between people and forests.

This immersive three-day retreat reflects on the legacy of Hal Borland, the American writer and New York Times nature columnist whose work was deeply connected to this landscape. The retreat explores how wilderness shapes language, strengthens close observation and fosters environmental consciousness.

Keep ReadingShow less
From Cornwall to Rome, Adam Van Doren at Berkshire Botanical Garden

Artist Adam Van Doren and curator Donna Hassler talk to a group of visitors at the Berkshire Botanical Garden. A Stephen Proctor vessel sits to their left.

Photo by Natalia Zukerman

This summer, the Berkshire Botanical Garden in Stockbridge has hosted “Grounded in Nature: Paintings by Adam Van Doren,” an exhibition exploring the intimate relationship between architecture and the natural world.

On view for only a few more weeks in the Leonhardt Galleries, the exhibition features more than 35 watercolor and oil paintings by the New York-based artist, architect, author and Yale professor, curated by art historian Donna Hassler, director emerita of Chesterwood. The works span three distinct places that have shaped Van Doren’s artistic practice: New York City, Cornwall, Connecticut, and his travels throughout Europe.

Keep ReadingShow less
google preferred source

Want more of our stories on Google? Click here to make us a Preferred Source.

google preferred source

Want more of our stories on Google? Click here to make us a Preferred Source.