Post-run sweet potato sage biscuits
The flaky-sweet-savory-buttery biscuits from Shalane Flanagan and Elyse Kopecky’s Rise & Run are phenomenal with a bowl of chili, alone as a snack, or paired with eggs at breakfast. This recipe makes about 15 small biscuits.
Ingredients
1/2 cup (1 stick) cold unsalted butter
1 cup whole-wheat pastry flour + some for dusting*
1 cup all-purpose flour
1 tbsp baking powder
1 tsp fine sea salt
1 cup pureed sweet potato or yam
1/2 cup grated cheddar or parmesan cheese
1/2 cup whole milk or cold water
2 tbsp minced fresh sage
*pastry flour is lower in gluten and results in a flakier finish. If you don’t have whole wheat pastry flour you can sub all-purpose flour
Note: to make the sweet potato puree, I cooked a sweet potato, let it cool, then mashed it up with a fork. For a smoother finish you can use a blender with a little water
Directions:
1. Position a rack in the center of the oven. Preheat to 375 degrees. Line a baking sheet with parchment paper (I used aluminum foil with Pam)
2. Use a cheese grater to coarsely grate the butter. Place in a bowl and set in the freezer for 15 min.
3. In a large bowl, combine the flours, baking powder, and salt. Add the chilled butter and use your fingers to work it into the flour until you have crumbles. Add the sweet potato puree, cheese, milk, and sage and stir just until the dough begins to come together. Use your hands to shape it into a ball. Be careful not to overwork the dough.
4. Generously flour a large cutting board and set the dough on the cutting board (it will be sticky). Flour your rolling pin (I used a Pam can) and roll the dough into an oval about 1/2 inch thick. Fold the dough in half, then in half again (this creates layers, for a flakier result). If the dough is sticking, add another dusting of flour. Lightly roll out the dough to 1 inch thick.
5. Cut out biscuits with a small round cookie cutter (I used a cup), or slice the dough into small 2 inch squares with a sharp knife. Placed the biscuits on the baking sheet, spacing them 2 inches apart. If you have leftover scraps you can gather them together and repeat the process. Place the baking sheet and biscuits in the freezer for 10 minutes (I forgot to do this.. but also there’s no way a baking sheet would fit in my freezer LOL).
6. Bake the biscuits for 25-30 minutes, rotating the pan after 15 minutes to ensure even baking, until golden brown on top and firm to the touch. Transfer the biscuits to a cooling rack (I put them on a plate)
