Ramp & Cheddar Biscuits

Light and fluffy biscuits courtesy of the ricotta in the dough, filled with ramps and grated white cheddar, these Ramp & Cheddar biscuits are perfect for breakfast!

Why aren’t my biscuits puffy?

The puffiness of biscuits usually comes from the baking powder and the butter. It is important to make sure that the baking powder hasn’t expired and that the butter is cold going into the dough and the dough is cold going into the oven.

What can I use instead of Ramps?

These are based on a classic chive and cheddar biscuit so chives or green onions would be delicious! You can also play around with the cheese and then mix and match the herbs as well!

Can I make this without the egg?

Yes! These biscuits can just be made standard as a cheddar chive biscuit or you can dig out the center and make it a bread bowl situation and bake an egg inside!

Tips for making Ramp & Cheddar Biscuits

• Keep everything as cold as possible but don’t stress, as long as the butter hasn’t melted and they have chilled before baking you’ll be fine.
• Once you add the liquid ingredients, don’t overwork the dough. You want it to be a couple stirs before fully mixed when adding in the ramps. If you add the ramps too early they will be sad and bruised.
• If using the Breville Smart Oven Air Fryer Compact you can start heating the oven once you’ve mixed the dough but otherwise you’ll want to preheat your oven even before starting on the dough!
• If you don’t plan to add an egg inside, bake the biscuit for a full 20 minutes.
• Also don’t stress if your egg looks a little jiggly when you take the biscuit out of the oven, it will continue to cook as it cools!
• I haven’t tested it but if you don’t have ricotta I believe that cottage cheese or full fat greek yogurt will work!
• This recipe only makes one large biscuit but you can easily double or triple the recipe!

Additional Recipes to try!

• Chocolate Cherry Scones
• Chocolate Orange Scones
• Maple tahini chocolate chunk scones

Biscuit Ingredients

• Flour: I like to use all purpose flour for these, but you could also do half whole wheat, half all purpose!
• Fine Sea Salt: Salt needs to be added to enhance the flavors in the scones.
• Baking Powder: Baking powder is what makes the biscuits puff so make sure it isn’t expired.
• Baking Soda: Baking soda helps with the texture of the biscuits and keeps them soft inside.
• Butter: I used cold salted butter in these biscuits.
• Cheddar Cheese: I like to use white cheddar in these just make sure you are grating your own and not using pre-shredded. I haven’t tested it but I think feta would also be delicious!
• Full Fat Ricotta: Full fat ricotta gives this biscuit a beautiful fluffy texture that I love and while I haven’t tested it I think cottage cheese or full fat greek yogurt could work in a pinch.
• Ramps: Ramps are a type of wild allium similar to spring onions with a garlicky flavor. If you find them, try to buy the ones where it’s just the greens and not the bulbs. Ramps can only be sustainably harvested if they are chopped off from the bulbs and you only need the greens!
• Heavy cream: I like to dab or brush the top of the biscuit with a bit of heavy cream to give it a beautiful golden brown color.
• Egg: Optional but I love to scoop out the center of the mostly baked biscuit, add in an egg and then bake again!
• Flaky salt: Flaky sea salt adds a delicious salty crunchy finish to the biscuits.

How to make Ramp & Cheddar Biscuits

Make the Scone Dough

• If using the Breville Smart Oven Air Fryer Compact you can start heating the oven once you’ve mixed the dough but otherwise you’ll want to preheat your oven even before starting on the dough!
• Turn the oven to 425 F. Line a baking sheet or the baking tray from the smart oven with a piece of parchment paper.
• In a large mixing bowl, add in the flour, baking powder, baking soda, and salt. Whisk to combine.
• Thinly slice the butter and toss it into the dry ingredients. Rub the butter slices into the flour mixture until thin and flaky.
• Grate in the white cheddar and stir with a fork to combine.
• Add in the ricotta and cut it in with a fork. Try to fold and cut the dough instead of stirring it.
• Chop the greens of the ramps and briefly mix them into the dough.
• Shape the dough in a large ball and place it on the parchment lined baking sheet.
• Brush the top with a little heavy cream and sprinkle with flaky salt.

Assemble & Bake

• Bake in the preheated oven for 15 minutes until it becomes a pale golden brown.
• If adding the egg, take the biscuit out now, if not, bake for another 5 minutes until it becomes a deep golden brown.
• If adding the egg, turn the oven down to 350 F. Use a spoon or a pairing knife to cut a hole in the top of the biscuit almost all the way to the bottom. The hole needs to be relatively big to fit the whole egg inside.
• Gently crack the egg into the hole, then place the biscuit with the egg back into the oven and bake for another 15 -20 minutes until the white is set.
• Take the biscuit out of the oven and add a little salt and pepper to taste on top of the egg and enjoy!
• Optionally serve with a side of crispy bacon to dip into the egg.

This page may contain affiliate links. This means that if you click on one of the product links above and complete a purchase, I’ll receive a small commission at no extra cost to you. I will never place a link nor make a recommendation on a product or service that I don’t love or use personally. Read our privacy policy here. Thank you for supporting Red Currant Bakery.