Celebrate ramp season with these fluffy sourdough biscuits. As I don’t have access to ramps in southern California I made a ramp butter in April while visiting my family in New York. I froze the butter for my travels and have been enjoying it all spring along. The garlicky green flavor makes the most delicious savory biscuits. It’s is also wonderful for finishing pasta, under the skin of roast chicken, on top baked salmon or slathered over crusty bread.
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Sourdough Ramp Butter Biscuits
Description
Adapted from Little Spoon Farm
Ingredients
Ramp Butter
1.5 cups ramp tops ( greens only)
2 cups (454g) unsalted butter at room temp
- Fill a pot with generously salted water- it should taste like the sea. Once the water is boiling blanch the ramps for 15-20 seconds and transfer to an ice bath to stop the cooking
- Remove the ramps, squeeze out the excess water and place in a blender or mini food processor and purée until smooth.
- Add the butter to the food processor and blend until well combined and green. Season with salt to taste.
Ramp Butter Biscuits
2 1/2 cup (300g) all purpose flour
1/2 cup + 1 tablespoon (130g) ramp butter
1/2 cup (120g) sourdough discard
1 cup (240g) buttermilk or milk
1 tablespoon granulated sugar (optional)
To add before cutting out
1 tsp salt
2 tsp baking powder
1/2 baking soda
Instructions
MIX THE DOUGH (CHOOSE ONE OPTION)
1. To bake right away: Grate the butter into a large mixing bowl. Add the flour and use a bench scraper or fork to mix the butter into the flour until it looks like small pea-sized crumbs. Then add the sourdough starter discard, buttermilk, sugar, baking powder, baking soda, and salt. Stir with a stiff spatula until everything is well combined. Use your hands to ensure there are no dry bits left. Let the dough rest while you preheat the oven.
To ferment overnight: Grate the butter into a large mixing bowl. Add the flour and use a bench scraper or fork to mix the butter into the flour until it looks like small pea-sized crumbs. Then add the sourdough starter discard, buttermilk, and sugar. Stir with a stiff spatula until everything is well combined. Cover the bowl and let it rise on the counter for 10-12 hours.
2. Right before you are ready to cut out the biscuits, mix the salt, baking soda, and baking powder in a small bowl with a fork, breaking up any lumps. Sprinkle half of this mixture over the dough and work it in with your hands. Then sprinkle the remaining half and keep mixing until everything is fully combined.
CUT OUT AND BAKE
3. Preheat your oven to 400°F. Lightly grease a cast iron skillet with ramp butter and set aside.
4. Generously flour your work surface and turn the dough out onto it. Flour the top of the dough and use your hands to press it into a rectangle shape that is 1 inch in thickness. Use a biscuit cutter to cut out biscuits, pressing straight down and pulling straight up.
5. Arrange the biscuits in a 12″ cast iron skillet and bake for 25-30 minutes, or until the tops are golden brown. Remove and serve warm.
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