Makes 20 biscuits

  • 1tablespoon active dry yeast
  • 1/2teaspoon granulated sugar
  • 3/4cups buttermilk, at room temperature
  • 1 3/4cup AP flour, divided
  • 1/2cup semolina flour
  • 2teaspoons baking powder
  • 1teaspoon sea salt
  • 1/2teaspoon baking soda
  • 1bunch ramps (mine weighed not quite one-third of a pound)
  • 10tablespoons unsalted butter, 8 TBS very cold and cubed; 2 TBS melted
  • 8tablespoons all-vegetable shortening (like Spectrum)
  1. In a small bowl, place yeast, sugar, and 4 tablespoons of the AP flour. Add buttermilk and whisk to combine. Cover bowl with a dishtowel and let rest for about 30 minutes, at which point you should see some foaming on the surface.
  2. Wash and dry the ramps. Roughly chop white and light green parts and mince about 2 tablespoons of the leaves.
  3. In the bowl of an electric mixer, combine remaining flours, salt, baking powder, baking soda, and chopped ramps. Add butter and shortening and mix on med-high until pebbly. (Alternatively you can do this with your hands, but move quickly).
  4. Form a well in the middle of the mixture and pour in the yeast mixture. Mix gently by hand until just combined. The dough will be pretty sticky and wet and seemingly unmanageable, but don’t worry.
  5. Using your (floured) hands, turn the dough out onto floured surface and knead gently just until it starts to have a little spring. Form dough into a ball and squish into a disc about ¾-inch thick. Cut out circles using a biscuit cutter or, if you don’t have one, a juice glass works too.
  6. Brush the biscuits with melted butter and let rest, uncovered, for an hour.
  7. Preheat oven to 400 degree F. Place biscuits about an inch apart on parchment-lined baking sheets and bake for about 18-20 minutes (or until the biscuits are browned on top), rotating the baking pans halfway through.

buttermilk ramp biscuits

via food52