Skip to content

Ramp and Buttermilk Biscuits

May 17, 2009

The hubby and I ran tons of errands this afternoon.  Weekends are go go go for us, and this was the first day “off” we’ve had in awhile.  For dinner, he decided to make a roast that we’ve had thawing out all week, and I decided to make ramp and buttermilk biscuits with the leftover ramps we didn’t use last week (even though we bought fresh ones this week!)

Dinner was delish.  I’ll spare you the picture of the roast, because really, who likes to look at meat, but it was delectable.  I’ve taken to eating meat again ever since my miscarriage in February, but it’s not something I like to do  lot.  The hubby and I try to limit it to once or twice a week, especially since it’s one of the most expensive things for us to buy at the farmer’s market. The biscuits didn’t really rise the way they were supposed to, but they were really tasty.  I think I’ve determined we need to buy new baking powder.  The last few things I’ve tried to bake have turned out awfully flat, and our baking powder is years old now.

Ramps before chopping (wilty and turning brown, blech):


Biscuits, not really risen, but extremely tasty!



  • 3/4 cup chilled buttermilk
  • 3/4 cup thinly sliced trimmed ramps (bulbs, stems, and green tops)
  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
  • 1 large egg, beaten to blend (for glaze)
  • 1/2 teaspoon coriander seeds, cracked


Preheat oven to 425°F. Mix buttermilk and ramps in small bowl. Mix flour, baking powder, salt, and pepper in processor. Add chilled butter to processor; using on/off turns, cut in butter until fine meal forms. Transfer flour mixture to medium bowl. Add buttermilk mixture; stir until dough forms. Turn dough out onto lightly floured work surface and press out to 7-inch round, about 1/2 inch thick. Using 2-inch-diameter biscuit cutter dipped in flour, cut out rounds. Gather dough scraps; press out to 1/2-inch thickness and cut out additional rounds. Transfer dough rounds to baking sheet. Brush biscuit tops with some of egg glaze. Sprinkle with cracked coriander seeds. Bake biscuits until golden brown, about 20 minutes. Cool on rack. Serve slightly warm or at room temperature.

If you can find ramps at your local farmer’s market, give this a try. You won’t regret it!

The rest of tonight will be spent doing laundry (just made a fresh batch of homemade laundry detergent!) and getting ready for tomorrow.  I wish Sunday nights were longer, there’s always so much to do.

2 Comments leave one →
  1. May 17, 2009 11:19 pm

    I’m so glad you decided to make the biscuits and that they turned out well!


  1. Springtime is Here! « Crunchy Chelle

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s