Ramp and Buttermilk Biscuits with Cracked Coriander

I have been making this recipe for YEARS with 100% success. The last two times I've made it, the liquid was overwhelmingly too much. I made it again today, using only 1/2 the amount of buttermilk. I can't figure out why.

• kereakes

• Nashville, TN

• 8/1/2021

I am not sure what the problem is with calling a ramp a ramp. If you are unsure of an ingredient, there's this thing called Google. It's a cooking forum for higher end recipes. A ramp is something best used seasonally and locally, like a morel.

• nikitasenorita

• 4/20/2014

One of the best buttermilk biscuit recipes I've found. Just be sure to keep your butter well chilled and don't over-work the dough--I didn't roll mine, but just cut the dough into pieces and plopped it on the pan. Also, they took more than 20 minutes... more like 30.

• LostBread

• New Orleans

• 4/9/2012

I use this as launch pad for various biscuit experiments. For the brief period of time my favorite grocer had ramps, I made them per the recipe. I've substituted scallions/black pepper; leeks/coriander; and today, I was inspired to do a lemon zest/rosemary/cracked black pepper combo just because that's what I had on hand (and didn't have time to make the focaccia I wanted to with lemon/rosemary/pepper). In 15 short minutes, taste-tasting. I expect they'll be fine. I don't think there's too much liquid or that the dough is too sticky. I break up the butter into the flour with my hands and keep it fairly coarse; 3/4 cup buttermilk is the right amount to bind the dough. I also use a scoop - don't ever roll my biscuits as I don't like over-working the dough. I like the butter to have the space to explode, together with the baking powder, unconstrained and all rustic looking. AND its less to clean up.

• kereakes

• Nashville, TN

• 3/10/2012

Used 1 cup chopped leaks instead of the ramps and everyone was happy. If you use two large metal spoons to mix the dough and then use the spoons to deposit it directly on the floured surface, you avoid the sticky texture that comes from over handling. Just sprinkle a little flour on top before you start rolling out the dough and you are good to go.

• beckyeahhh

• Washington DC

• 3/23/2010

I used about 1/3 to 1/2 cup buttermilk. The dough was easy to work with and the biscuits were delicious. I think 3/4 cup buttermilk is too much.

• Anonymous

• Madison, WI

• 5/17/2009

We've had ramps in our Indiana woods for years, but I never knew what to do with them. Imagine my delight when I opened the April Bon Appetit! We tried these biscuits and they were great; needed extra flour for a workable dough, but I think I'd use grated parmesan next time. Just delicious!

• Anonymous

• Indiana

• 5/12/2009

的人没有(或不能)知道ramps are: Do you not get the magazine? The recipe is from an article... on RAMPS! And it's not pretentious - that's what they're called!!

• michaeld33

• 5/5/2009

These were a big hit but I agree that the dough was very sticky and hard to work with. After I baked them I sliced them in half and added a little ham for a great Easter hors d'oeuvre. For those complaining about the ramps: this recipe was from a multi-page article in the April 09 magazine that explained what ramps are, how to find them, use them, etc.

• Anonymous

• san francisco

• 4/13/2009

I was pleasantly surprised to see this recipe just a few days after noticing how well the ramp in my own garden is doing. I found the dough was came out much too sticky in the batch I made, but otherwise thought they made a nice snack with a small chunk of blue cheese and some camembert. Next time I think I'd add a few things to give them a bit more zing, though. Not quite sure that yet (bacon or ham bits? parmasan slivers?), though.

• caratime

• Erkelenz, Germany

• 4/6/2009

We have ramps in our local grocery store in the spring. They are labeled ramps. If one would Google "ramp food" there are plenty of sources of information.

• reubank

• st. paul, mn

• 4/4/2009

It does seem pretty silly to not tell us what ramps are since they are not easily available. Just use green onions with a small amount of chopped garlic to get a similiar flavor if you can't find ramps. Wish we could find ramps here in Napa!

• kmurray13

• Napa, CA

• 4/1/2009

I agree with EVERYONE who said to use the word "ramps" was pretentious and silly. For cryin' out loud! You can't find them in a store labeled "ramps," so to use the word in a recipe and not include the definition was AUREATE. (LOOK IT UP)

• katieb1

• Cape Coral, FL

• 3/31/2009

When I lived for a short time in WV Ramps grew wild on the mountain side. They a like a very strong scallion. Too strong for my taste. This recipe is great with scallions.

• LadyC51

• St Louis, MO

• 3/30/2009

No need to feel sheepish, tetoncook. You're like the one kid in the classroom who has the guts to put up his hand and ask the teacher, while the rest of us hide our heads in the textbook. I, too, had NO idea what a ramp was ... so thanks for being the brave one!

• Anonymous

• ontario

• 3/30/2009