Some time ago a blogger friend’s post got me thinking about making biscuits, and today I finally got around to actually doing it. With Ramps season coming up soon I may as well be using some of the frozen ramps from last year, so Whole Wheat Ramson Mini Biscuits it is.
I roughly chopped frozen ramps (also known as ramson or wild leeks) and mixed them with whole wheat pastry flour, baking powder and kosher salt.
I blended together low fat buttermilk and olive oil and mixed that with the flour adding more flour as needed to make a soft dough, kneading as little as possible.
I used a small aperitif glass to cut out round shapes from the dough and baked them in the Cuisinart Oven Cenral® at 450ºF.
These whole wheat mini biscuits were crisp on the outside and soft on the inside, not as soft and fluffy as traditional Southern refined flour biscuits made with lard or shortening, but excellent nonetheless. I had to convince myself to stop eating them.
The ramps flavor really came through, calling for the complimentary flavor of jalapeño jam made of red ripe jalapeños from our 2008 garden.