I’m not sure if the picture does it justice—but those are some GREEN biscuits. As in: not just “Happy St. Patrick’s Day-Green”, but I’m dressed up in sparkly green glasses and wearing a metallic shamrock t-shirt to the New York City’s right-down-the-center-of-Fifth-Avenue St. Patrick’s Day parade -green. Yes, that green!
It was one of those unhappy accidents. I was very excited to be making a batch of Buttermilk Ramp Biscuits….but ran short of time before my guests arrived for dinner….so I decided to speed up the biscuits by making them in the food processor….which would have been fine if I had mixed all the ingredients *except* the ramps and then folded them in by hand. But I didn’t. And the ramps not only got pulverized and turned the biscuits green…but also ruined the taste! Instead of perfuming the biscuits with the lovely garlicky-leeky ramp flavor…they simply tasted green. You know, the taste of “spring green” that you get from some green vegetables in that special season. A good taste in many instances…but not in biscuits! Sigh—what a waste of perfectly wonderful ramps *and* biscuits!
But I have made this recipe the traditional way many, many times…..and when the ramps have not been pulverized these are scrumptious–so do give them a try with your ramp haul–a great variation on biscuits and a great way to introduce ramps to those veggie-phobes in your life. *smile*
Cherokee Ramp Biscuits
4 cups all-purpose flour
1 Tbsp. baking soda
1 tsp. Sea salt
2 heaping Tbsp. baking powder
1/2 cup shortening
2 cups buttermilk
1 cup uncooked minced fresh ramps
1 ramp, chopped
3 Tbls butter
Preheat oven to 425 degrees.
Sift flour, salt, baking powder and baking soda together. Cut in shortening until mixture is the size of coarse crumbs.
Add ramps and enough buttermilk to make a soft dough ball, making sure ramps are mixed well into the dough. Turn out onto floured surface.
Knead dough, adding flour if too sticky. The more you knead, the lighter the bread.
Flatten the dough and cut out biscuits.
Place biscuits on a lightly greased pan.
Lightly caramelize the ramps in the butter. Strain the ramps and brush the top of the raw biscuits with the ramp infused butter.
Bake 15-20 minutes or until golden brown.
Actual baking time depends on your oven and the thickness of the biscuits – when the bread is done, the ramps will be also.
Serve immediately with butter.