Sweet Potato Sourdough Biscuits

Sweet Potato Sourdough Biscuits

“These biscuits are so light and fluffy. Enjoy them with your favorite roast, steak or ribs.”

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We served these biscuits with a nice cut of steak. They were delicious by themselves or great with butter and honey as well. They could go well with any kind of meat. I even used the leftover ones to make some egg sandwiches!

Prep Time: 1 hour

Cook Time: 20 min

Servings: 10 biscuits

Ingredients

For the Biscuits:

• 226 g sweet potato (1 medium-sized)

• 169 g sourdough discard

• 75 g buttermilk (plus more for brushing) - (I used 10g vinegar and 65 g coconut milk)

• 20 g sugar

• 210 g all-purpose flour

• 10 g baking powder

• 3 g baking soda, (½ tsp)

• 6 g salt

• 113 g unsalted butter (cold and cut into 1-inch cubes), (1 stick)

• 30 g all-purpose flour, (1/4 cup); for use on counter while laminating the dough

Preparation Steps

1. Roast the sweet potato: Preheat oven to 400º F. Wash and scrub sweet potato and place it on a parchment or foil-lined baking sheet. Poke hole all over the surface of the sweet potato with a paring knife or fork.

2. Bake the sweet potato for 40 to 50 minutes or until the skin is puffy and flesh is soft. Take the sweet potato out of the oven and let it cool completely.

3. You can roast the sweet potato up to 2 days in advance. Store in an airtight container in the refrigerator.

4. Make the dough: Blend the sweet potato with the wet ingredients. Set aside.

5. Whisk the dry ingredients together in a large mixing bowl.

6. Toss the butter into the dry ingredients and work it in using your fingers or a pastry cutter.

7. Make a well in the center of the flour mixture. Pour the wet ingredients in the center.

8. Using a wooden spoon or spatula, stir the ingredients together. Knead the dough 4 to 5 times until it comes together into a cohesive mass with only a few dry traces of flour.

9. Laminate the dough: Dust your work surface heavily and coat your hands with flour. (Use up all 30 grams).

10. Turn the dough out on to the heavily floured work surface. Using your hands, flatten the dough out into a rough rectangle about ¼-inch in thickness (size doesn't have to be exact).

11. Using a bench scraper, divide the dough into thirds that are roughly the same size. Stack the pieces together, adding any dried flour in between the layers of dough.

12. Shape the dough: Flatten the dough into a 5 by 8-inch rectangle, about ½-inch thick using floured hands or a rolling pin. Cut out 6 portions of dough.

13. Gently knead the dough until it comes together. Flatten it out into a 3 by 8-inch rectangle. Cut out 2 to 3 more portions of dough.

14. Place the dough rounds on a parchment-lined baking sheet. Move the baking sheet to the refrigerator.

15. Preheat your oven to 400º F.

16. Bake: Brush the top of the dough with buttermilk. Bake the dough for 20 to 25 minutes or until the biscuits have puffed up and the tops are golden brown.

17. Transfer the biscuits to a wire rack and let them cool for 5 minutes before serving.

18. Enjoy: These biscuits are best eaten the same day they are baked.

19. Store: Leftovers are best stored in an airtight container at room temperature for 2 days.

NOTE
With their earthy sweetness and captivating deep hue, orange sweet potatoes elevate these Sweet Potato Sourdough Discard Biscuits. These biscuits rise impressively tall and boast a rich, buttery flavor enhanced by the tang of sourdough discard.

Original recipe from Make It Dough.

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