Ramp & Cheddar Biscuits
Light and fluffy biscuits with ricotta in the dough, filled with ramps and grated white cheddar, perfect for breakfast.
By Redcurrantbakery
Cook time: 30 minutes
Servings: 1
Ingredients
- 50 grams all-purpose flour
- 0.25 teaspoon fine sea salt
- 0.5 teaspoon baking powder
- 0.125 teaspoon baking soda
- 20 grams salted butter
- 20 grams white cheddar cheese
- 75 grams whole milk ricotta
- 2 tablespoons ramps
- 1 teaspoon heavy cream
- 1 pinch flaky salt
- 1 egg
Instructions
- Preheat your oven to 425°F (220°C). If using the Breville Smart Oven Air Fryer Compact, start heating it once the dough is mixed.
- Line a baking sheet with parchment paper.
- In a large mixing bowl, add 50 grams of all-purpose flour, 1/4 teaspoon fine sea salt, 1/2 teaspoon baking powder, and 1/8 teaspoon baking soda.
- Thinly slice 20 grams of cold salted butter and toss it into the dry ingredients.
- Rub the butter slices into the flour mixture until the mixture is crumbly and the butter is in thin, flaky pieces.
- Grate 20 grams of white cheddar cheese and stir it into the flour mixture using a fork.
- Add 75 grams of whole milk ricotta to the dough and cut it in with a fork, folding and cutting instead of stirring.
- Chop 2 tablespoons of ramps and briefly fold them into the dough.
- Shape the dough into a large ball and place it on the parchment-lined baking sheet.
- Brush the top of the biscuit with 1 teaspoon of heavy cream and sprinkle a pinch of flaky salt.
- Bake in the preheated oven for 15 minutes until the biscuit is a pale golden brown. If not adding an egg, continue baking for another 5 minutes until deep golden brown.
- If adding an egg, remove the biscuit, lower the oven to 350°F (175°C), and cut a hole in the biscuit's center deep enough to hold an egg.
- Crack an egg into the hole, return the biscuit to the oven, and bake for another 15-20 minutes until the egg white is set.
- Remove the biscuit from the oven, season the egg with salt and pepper to taste, and serve immediately.