Cheddar Cheese & Ramp Buttermilk Biscuits

After my inaugural season of ramps, and after many recipes swapping in the fresh ramps for onions and garlic whenever I could, I was down to my last bunch of the green herbaceous wondrous bulbs in the fridge. I did buy a few too many, and my sweet hubs was kind enough to amuse my many rampy dishes for about three weeks. But alas, I was determined not to let the last 1/4 pound of ramps shrivel and wither, never to live up to their full potential in the umpteenth recipe over the previous month.

My husband actually does not have a sweet tooth (I know, I know… we all have our flaws, right?), and so I’m often trying to bake savory things for him that I know he’ll enjoy more than a cake. This particular morning, as I tried to make these last ramps shine as brightly as all the others, I decided to bake my buttermilk drop biscuits with a delights baked right inside.

cheddar cheese, buttermilk biscuits, ramps, seasonal, drop biscuits
And so came about these cheddar cheese & ramps buttermilk biscuits – good for anytime of the day, with or without butter, enjoyed alone or with company.

Personally, I would limit the company so you can have more for yourself. Kidding!

Cheddar Cheese & Ramps Buttermilk Biscuits

  • Servings: 4
  • Difficulty: easy
  • Print

When it isn’t ramp season, of course, you can substitute the ramps for shallots and/or fresh chives.


  • 1 3/4 c AP flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of salt
  • 4-6 TB chilled unsalted butter, cut into 1/2 inch cubes
  • 1 c buttermilk
  • 3/4 c shredded cheddar cheese
  • 1 c fresh ramps, chopped (substitute shallots)


1. Preheat the oven to 425 F. In a large bowl, combine flour, baking powder, baking soda and salt and stir together.
2. Add chilled butter, and use a pastry cutter to flour mixture. Cut in butter until the butter pieces are pea size.
3. Make a well in flour mixture, and pour buttermilk, cheddar cheese and ramps into well. With a wooden spoon fold the dough over until it begins to separate from the walls of the bowl. Don’t overstir it or try to smooth it out! Dough should be very lumpy and sticky.
4. Cover a baking sheet with parchment paper. Using a large spoon, drop rounded spoonfuls about the size of golf balls about 2 inches apart from each other. Bake for 12-14 minutes, just until biscuits begin to turn golden brown.

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