Cherokee Buttermilk Biscuits with Ramps
Nothing is more representative of true Southern cooking than fresh, hot flaky biscuits. The Cherokee people, native to the hill country of Appalachia, were quick to adopt the best foods and cooking techniques of the white settlers. In this case, we think they improved on the original when they added ramps to a classic biscuit recipe.
Sift flour, salt, baking powder and baking soda together. Cut in shortening until mixture is the size of coarse crumbs.
Add ramps and enough buttermilk to make a soft dough ball, making sure ramps are mixed well into the dough. Turn out onto floured surface.
Knead dough from north to south, east to west, adding flour if too sticky. The more you knead, the lighter the bread. Flatten the dough and cut out biscuits or just leave as flat bread or "pone".
Preheat oven to 425 degrees and place biscuits on a lightly greased pan.
Lightly caramelize a small amount of ramps in a bit of butter. Strain the ramps and brush the top of the raw biscuits with the ramp infused butter before baking them 15-20 minutes or until golden brown.
Actual baking time depends on your oven and the thickness of the biscuits - when the bread is done, the ramps will be also.
Serve immediately with real butter.