Ramp and Cheddar Biscuits (Redux)
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Prep Time
1 hr
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Cook Time
mins
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Total Time
1 hr 20 mins
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Servings
12 biscuits
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Course
Breakfast, Baked Goods, Others
Ramp and Cheddar Biscuits (Redux)
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 3/4 cup buttermilk
- 1/4 cup cream
- 8 oz cold butter or ramp butter
- 2 eggs divided (one for egg wash)
- 2 1/2 cups all-purpose flour
- 1 cup grated sharp cheddar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
Instructions
- Preheat the oven to 450F.
- Cut the butter into pea-sized pieces (approx. 1/4 tablespoon each) and return it to the fridge to chill
- Combine buttermilk, cream and one of the eggs
- In a separate bowl, combine flour, baking powder, salt and cheese
- Add the cold butter into the flour mix, working it with your fingers until fully combined
- Add the buttermilk mixture into the flour and mix with a fork until just combined. Chill in the fridge for 30 minutes.
- Turn the dough onto a floured work surface and form into a rectangle, about half an inch thick.
- Fold it into thirds, use a rolling pin to flatten it gently to a half-inch thickness, and repeat the fold into thirds. Flatten one more time.
- Chill the rolled dough in the fridge for another 15 minutes if it is soft.
- Use a cookie cutter to cut out the rounds - you should be able to get 12 biscuits from the dough.
- Set the rounds on a silicon mat on a baking tray, brush with a little beaten egg, and bake for 15-20 minutes until fully risen and/or golden brown.
- Rest on a cooling rack for 5 minutes
Notes
- The preparation time includes time to chill the dough. You can skip this, but a colder butter is the secret to well-risen biscuits.
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