Ramps, meet the mighty Biscuit. Now fall in love and make some babies... Rampscuits.
I know, I know... First we tell you to leave the ramps in a simple state for devouring. Now we’re telling you to bake with them. See, the problem is that ramps are such a palette punch to any dish that you will want to find multiply ways to use them. I’m not going back on my word: Ramps are delectable when showcased with a bit of oil and light cooking. They need little of anything else.
But – c’mon! – RAMPSCUITS?! You don’t want to miss these.
I’ll admit, I stuffed my face as soon as they came out of the oven. They were warm, fluffy, melt-in-your-mouth pillows from heaven. I had only a couple leftover the next morning so I made them up as (a slight variation on) Eggs Benedict. Rampscuits are the perfect platform for corn salsa, bacon, a fried egg, and hollandaise sauce.
However you choose to eat these – on their own or spruced up – you will be quite satisfied. The only disappoint to anticipate is when you realize they are gone so quickly.
recipe makes 6-8
2 c flour
1 Tbl baking powder
1 tsp salt
1 Tbl sugar
⅓ c lard
1 c milk
1-2 c ramps, bulb and greens chopped
Preheat oven to 425º.
In a big bowl, mix together the dry ingredients. Begin cutting in the lard. Whisk with the dry ingredients until the lard is fully mixed and resembles a coarse meal texture. Carve out a “well” in the middle of your dry ingredients in which you can pour the milk. Before mixing, evenly sprinkle your chopped ramps over the “well” of milk. Use anywhere between 1-2 cups of ramps depending on how strong of a flavor you desire.
Mix together until all ingredients are incorporated and the dough is sticky and forms a ball. While still in the bowl, generously sprinkle the dough with flour as well as your kneading surface. Turn the dough out onto the flour surfaced. Dust your hands with flour and knead the dough 20 times.
With a floured rolling pin, roll out your dough until it has an even thickness of 1- 1½ inches. Use a floured biscuit cutter or a wide-mouthed glass to cut out the individual pieces.
Arrange on a baking sheet that has been lined with parchment paper. Lightly brush the tops of each biscuit with a bit of milk. Bake for 12-15 minutes. Bon appétit!