Sweet Potato Biscuits with Red Lentils
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Unrated
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
6 people
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Calories
200 kcal
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Course
Baked Goods
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Cuisine
American
Sweet Potato Biscuits with Red Lentils
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A fluffy savoury biscuit that is full of fibre, thanks to red lentils.
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Ingredients
- 3/4 cup sweet potato pureed
- 4 Tablespoons buttermilk cold
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt fine sea salt
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 Tablespoon cane sugar
- 2 Tablespoons cornstarch
- 1/4 cup butter chilled, unsalted
- 1/2 cup red split lentils well drained and cold, cooked
For the glaze (optional)
- 1 Tablespoon butter melted, salted
- 1 Tablespoon pure maple syrup
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.
Nutrition Information
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Calories
200kcal
(10%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Calories | 200kcal | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
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