Recipe adapted from https://thekittchen.com/
2 cups flour, plus more for your work surface
1 teaspoon sugar
4 teaspoon baking powder
1 teaspoon salt
8 tablespoons chilled butter, cut into small cubes, or grated
1 1/4 cup shredded cheddar cheese
1 cup chopped ramp leaves or scallions (green part only)
1/3 cup milk (preferable whole milk)
1/2 cup buttermilk (or plain yogurt with a 1 tablespoon milk)
In large bowl, whisk the flour, sugar, baking powder, and salt together.
Then add the butter and mix with your hands until the mixture resembles cornmeal. You can pulse the mixture together with a food processor if you prefer.
Add the cheese and ramps or scallions.
Gently stir in the buttermilk, and the milk starting by adding 1/4 cup and adding more as necessary. You want the dough to be sticky, but not overly wet.
Line your counter top with parchment paper and dump the contents of the bowl onto it. with floured hands, gather the dough into a ball and try folding it onto itself. Finally cut the dough into two and stack the two pieces of dough. Try to shape into a rectangle and cover with the parchment paper. If you can spare the time, put the dough in the fridge for 20-30 minutes.
Heat your oven to 425 degrees.
Remove the dough from the fridge and roll out until it is about 1/2 inch thick.
If you have a biscuit cutter to divide the dough into about 12 biscuits. Or just a knife to cut the biscuits into squares.
Place the biscuits on a silicone mat or parchment lined baking sheet. Do not place the biscuits in the oven until the temperature reaches 425 degrees. Place the biscuits on a rack on the top third of the oven - not just in the middle.
Bake the biscuits for 12-15 minutes, until golden brown. (if you made more then 12, smaller biscuits it might only be 10 minutes).
Serve warm, or let cool and freeze for up to 2 weeks, and repeat in oven or toasted oven (NOT microwave).