Sweet Potato Biscuits with Red Lentils

Name: Sweet Potato Biscuits with Red Lentils
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 people
Ingredients: 3/4 cup pureed sweet potato; 4 Tablespoons cold buttermilk; 1 1/4 cups all-purpose flour; 1/2 teaspoon fine sea salt; 1 Tablespoon baking powder; 1/2 teaspoon baking soda; 1 Tablespoon cane sugar; 2 Tablespoons cornstarch; 1/4 cup unsalted butter; 1/2 cup cooked red split lentils; 1 Tablespoon salted butter; 1 Tablespoon pure maple syrup

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Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
6 people
Calories
200 kcal
Course
Baked Goods
Cuisine
American

Sweet Potato Biscuits with Red Lentils

Nicole Henderson

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A fluffy savoury biscuit that is full of fibre, thanks to red lentils.

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Ingredients

Servings

3/4 cup pureed sweet potato
4 Tablespoons cold buttermilk
1 1/4 cups all-purpose flour
1/2 teaspoon fine sea salt
1 Tablespoon baking powder
1/2 teaspoon baking soda
1 Tablespoon cane sugar
2 Tablespoons cornstarch
1/4 cup unsalted butter chilled
1/2 cup cooked red split lentils well drained and cold

For the glaze (optional)

1 Tablespoon salted butter melted
1 Tablespoon pure maple syrup

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Instructions

Preheat the oven to 425F. Lightly oil a rimmed baking sheet.
In a small bowl, whisk together the sweet potato puree and the buttermilk. Place in the refrigerator to chill while you prepare the remaining ingredients.
In a medium bowl, sift together the flour, salt, baking powder, baking soda, sugar and cornstarch. Whisk well to combine.
Using the large side of a cheese grater, grate the cold butter into the dry ingredients. Use your hands to partially rub the butter into the flour. It's okay if there are still small, pea-sized pieces of butter.
Add the lentils to the bowl and toss with your hands to coat them in the flour.
Scrape the sweet potato/buttermilk mixture into the flour. Using a spatula, gently fold the ingredients until they just come together.
Generously flour your work surface and empty the bowl onto it. Gather up the dough into a ball, incorporating all the odd bits. Knead it 2-3 times until it comes together.
Pat the dough gently down to 1-inch thick. Cut into rounds using a floured 1 1/2 inch biscuit cutter.
Gently transfer the biscuits to the baking sheet. Press the scraps together and keep cutting biscuits until all the dough is used up. You should have 16 biscuits.
Whisk the melted butter and maple syrup together and brush onto the tops of the biscuits.
Place on the center rack in the oven and bake for 10-12 minutes (ovens will vary) or until light golden and the tops spring back when touched.
Partially cool on a wire rack; enjoy while still warm with additional butter and maple syrup.

Notes

Make sure the sweet potato purée is not overly watery. If necessary, set in a fine-mesh sieve for 30 minutes or so to drain out a little of the liquid before using.See below in post for notes on cooking red split lentils.