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Ramp and Cheddar Biscuits (Redux)

Prep Time1 hour
Cook Time20 minutes
Total Time1 hour 20 minutes
Servings: 12 biscuits
Author: Matt Clifton

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 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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