Sweet Potato Buttermilk Biscuits

Sweet Potato Buttermilk Biscuits - Recipe Finder

Sweet Potato Buttermilk Biscuits

Info

Course:
Side Dish
Total Time:
Under 4 Hours
Skill Level:
Moderate
Cost:
Moderate

Top Chef, Season 10, Episode 3, Elimination Challenge

Ingredients

Biscuits:

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

Cranberry Sauce:

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

Directions

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 egg,

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