Ramp Biscuits—Make Them Before Ramps Are Gone In About 2 Weeks!

 
Good morning, lovebirds! Our dear friend Ian, a brilliant culinary talent and author of the cookbook The Farm, brought us ramps from his family's farm this weekend. We've been trying to use them in new ways (there's only so much ramp pasta a girl can eat)! I love making savory chive biscuits at home, so I decided to swap Ian's ramps into the recipe to see what would happen. Surprise, surprise: It was a huge success! Darn ramps, they do everything right. Mixing the chopped bulbs and leaves into the dough gave the biscuits a deeper, more interesting onion-garlicky flavor. Actually! I thought they strangely tasted just like Red Lobster's biscuits—I'm one-thousand percent sure they're not using ramps but the similarity was kind of spot-on! Anyway. Make these biscuits while you still can. Ramps will only be around for a few more weeks. Why not make the most of it, right? Here's how you do it...

RAMP BISCUITS
MAKES: 6 to 8 biscuits

2 cups all-purpose flour
1/2 cup chopped ramps (about 1 small bunch), white bulb and leaves
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 1/4 cups heavy cream
4 tablespoons unsalted butter, melted
Maldon sea salt, for sprinkling (optional)


1. Preheat the oven to 450˚. Line a baking sheet with parchment paper or a silpat. Whisk the flour, ramps, baking powder, sugar and salt in a large bowl.
2. Add the cream to the bowl with the dry ingredients and mix by hand until the dough comes together. Form dough into a ball in the bowl.
3. Transfer the dough to the prepared baking sheet and pat into a 1-inch-thick disk. Use a cookie cutter or mason jar to cut out biscuits (press scraps together and cut out more biscuits, as needed). Dip each biscuit, both sides, in the melted butter. Arrange on the baking sheet. Sprinkle the top of each biscuit with Maldon sea salt, if desired. Bake for 15 to 20 minutes or until golden and the centers are just cooked through. Store in an air-tight container up to 3 days. Reheat before eating. 

Quick note: This is my super lazy-girl way of making biscuits. Feel free to roll and cut them out on a cutting board like a normal person, if you'd prefer :) xo Erin