Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 2.5 cups of all-purpose flour, 1 tbsp of granulated sugar, 1 tbsp of baking powder, and 1 tsp of salt.

2. 2

   Add 0.5 cup of cold unsalted butter, cut into small cubes, to the dry ingredients and cut it in with a pastry blender or your fingertips until the mixture resembles coarse crumbs.

3. 3

   Gently fold in 1 cup of mashed cooked sweet potato and 1 cup of active sourdough starter until just combined.

4. 4

   Pour in 0.5 cup of buttermilk and mix until a shaggy dough forms, being careful not to overmix.

5. 5

   Turn the dough out onto a lightly floured surface, gently pat it into a 1-inch thick rectangle, and fold it in thirds like a letter, then gently pat it down again; repeat this process two more times to create flaky layers.

6. 6

   Cut the dough into 8 biscuits using a 2.5-inch round cutter, place them on a baking sheet lined with parchment paper, and bake at 400°F (200°C) for 15-20 minutes, or until golden brown.

7. 7

   While biscuits bake, whip 0.5 cup of room temperature unsalted butter with 2 tbsp of maple syrup and 0.25 tsp of chili powder until light and fluffy.

8. 8

   Serve the warm Sweet Potato Sourdough Biscuits immediately with a generous dollop of the whipped maple-chili butter.