by Midge
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Pervaizistan's Testing Notes:
Expand CollapseMidge's Notes:
Expand1 tablespoon active dry yeast Ask a question about this ingredient
1/2 teaspoon granulated sugar Ask a question about this ingredient
3/4 cups buttermilk, at room temperature Ask a question about this ingredient
1 3/4 cup AP flour, divided Ask a question about this ingredient
1/2 cup semolina flour Ask a question about this ingredient
2 teaspoons baking powder Ask a question about this ingredient
1 teaspoon sea salt Ask a question about this ingredient
1/2 teaspoon baking soda Ask a question about this ingredient
1 bunch ramps (mine weighed not quite one-third of a pound) Ask a question about this ingredient
10 tablespoons unsalted butter, 8 TBS very cold and cubed; 2 TBS melted Ask a question about this ingredient
8 tablespoons all-vegetable shortening (like Spectrum) Ask a question about this ingredient
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.
Ask a question about this stepWash and dry the ramps. Roughly chop white and light green parts and mince about 2 tablespoons of the leaves.
Ask a question about this stepIn 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).
Ask a question about this stepForm 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.
Ask a question about this stepUsing 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.
Ask a question about this stepBrush the biscuits with melted butter and let rest, uncovered, for an hour.
Ask a question about this stepPreheat 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.
Ask a question about this stepThese look incredibly good. I think I would have a really hard time eating just one...in fact, I'd be perfectly happy eating just these, warm from the oven, as a meal.
Thank you gingerroot! Pretty sure polished off like three of these before they were totally cooled.
Confession time: I have never yet cooked with ramps. But this is a good reason to change that!
And I've never cooked with fiddleheads, but I hope to change that with your recipe too!
Thanks Tiggy! They'd be nice with your lovely salad. I was thinking garlic greens might be a good sub if you West coasters can't find ramps.
Thanks vvvanessa. It was sort of a whim but I think it makes the biscuits more interesting.
Someday i'm going to have to try ramps!! And then i'm going to make these delicious sounding biscuits. I think AJ told me last year i can get them in berkeley, so i'm going to try that over the next couple weeks.
Mmmmmm. These look like they would be a perfect accompaniment to a springy pea or asparagus soup!
Thanks fiveandspice! They were great with veggie borscht but they'd be even better with pea or asparagus soup, yum.
Yum! These look really good. I can just picture them turning into a breakfast sandwich with some egg and cheese inside a split biscuit.
These look so good! Sadly, we do not get ramps here .... so I must admire from afar
Thank you aargersi! I guess ramps are a consolation for our epic winters;)
Kari is the manager of Whisk, a kitchenware store in Brooklyn.
I think my husband can polish off the entire tray by himself! These look so good!