If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Every Monday and Wednesday, we'll announce a new Wildcard winner: a recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved.
Today: Biscuits that live up to their name. (Seriously.)
WHO: TheWimpyVegetarian is a blogger, food writer, and cooking teacher and a mostly-vegetarian living in the Bay Area.
WHAT: This name is not a hyperbole; these are the fluffiest biscuits we've ever had.
HOW: Bake your sweet potato, make your dough, let it rise once, punch it down, let it rise again overnight, and bake in the morning.
WHY WE LOVE IT: At first glance, this might seem like a lot of work for a batch of biscuits -- but we promise you, it's worth it. Plus, these are perfect for the holidays; the dough rises overnight, so all you need to do is bake them off in the morning.
Makes 15 to 20, depending on size
6 1/2 ounces (1 1/4 cup) all-purpose flour
2 1/3 ounces (2/3 cup) brown rice flour
1 tablespoon baking powder
2 teaspoons instant yeast (Rapid-Rise)
1 teaspoon kosher salt
3 tablespoons unsalted butter, very cold
3 tablespoons coconut oil
1 medium-small sweet potato (big enough to yield 1/3 cup mashed potato)
1 large egg
2/3 cup buttermilk (I used 2% fat buttermilk)
2 tablespoon honey (orange-flavored is wonderful)
1 teaspoon ground cardamom
Photo by James Ransom
Get Baking This Labor Day
These recipes are worth a little kitchen labor
Get baking this Labor Day.
Make these recipes before it's too late.
Meet 2015's best sellers.
Our staff's best storage tips.
Storage made crystal clear.