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Ramp Drop Biscuits

[Photograph: Anna Markow]

Biscuits are so neutral on their own that they make an awesome vehicle for the sweet, mild flavor of ramps. If your ramps are younger, earlier, skinnier little guys, you can thinly slice the bulb and add it right in. If not, use only the leaves (unless you want to caramelize the bulbs in a little butter first).

Notes: This recipe can easily be halved if you only want a few biscuits. Biscuits can also be frozen, unbaked, by scooping onto a lined baking sheet and allowing to freeze solid in the freezer. Frozen biscuits can then be stored in a plastic freezer bag for later use; just allow to thaw very slightly before baking and be sure to bake until done, even if it's for longer than the recipe says.

If your ramps have large bulbs, use only the leaves. Young, early ramps with very thin bulbs are best, though. And if you don't have a stand mixer, you can make these by hand with a pastry cutter and a large mixing bowl.

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