Sweet Potato Buttermilk Biscuits
Top Chef, Season 10, Episode 3, Elimination Challenge
- 2 cups AP flour
- 8 ounces cold, cut up butter
- Quarter cup buttermilk
- 1 tablespoon baking powder
- 1/8 cup brown sugar
- Zest of half an orange
- 2 teaspoons salt
- Quarter cup pureed roasted yam
For Honey Butter:
- Quarter cup butter
- 1/8 cup honey
- 1 teaspoon cayenne
- 1 teaspoon salt
- 1 teaspoon orange flower water
- Zest of half orange
- Juice of quarter orange
- 1 cup frozen cranberries
- Half cup frozen huckleberries
- Half cup brown sugar
- Half cup cranberry juice
- Half cup orange juice concentrate
- 1 tablespoon salt
- 1 teaspoon vanilla paste
- 1 cinnamon stick
- 1 teaspoon all spice
- 1 tangerine (segmented)
- 1 tablespoon cornstarch
- Zest of one orange
- 1 tablespoon Grand Marnier
To Make the Biscuits:
1.) Add all dry ingredients to food processor and pulse to combine.
2.) Pulse while adding the cold butter slowly.
3.) Add wet ingredients just until dough comes together and refrigerate for one hour.
4.) Roll out dough about 2 inches thick and cut with a small ring mold.
5.) In a small bowl combine:
1 tablespoon buttermilk,
1 tablespoon sweet potato puree.
6.) Whisk with a fork to combine.
7.) With a pastry brush, brush egg mixture over the top of the biscuits and garnish with pumpkin seeds.
8.) Bake at 350 for 20 minutes.
To Make Honey Butter:
1.) Combine all.
2.) Place small scoop of butter on top of biscuit.
To Make Cranberry Sauce:
1.) Boil all ingredients for one hour (except for corn starch and tangerine).
2.) Mix cornstarch with 2 tablespoons of cold water, and add to hot mixture.
3.) Chill and add tangerine segments