Wildcard Winner

Sweet Potato Biscuit Pillows with Honey and Coconut Oil

By • November 25, 2013 • 7 Comments

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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.)

Biscuits from Food52

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. 

Sweet Potato Biscuit Pillows with Honey and Coconut Oil by TheWimpyVegetarian

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 

See the full recipe (and save and print it) here.

Photo by James Ransom

Jump to Comments (7)

Tags: wildcard, baking, holiday, sweet potatoes, biscuits, breakfast

Comments (7)


over 1 year ago TheWimpyVegetarian

Happy Thanksgiving to everyone, and thanks so much Food52 for the Wild Card!!!


over 1 year ago Sarah Jampel

Sarah is Food52's associate editor.

I would love to lay my head on one of these pillows.


over 1 year ago gingerroot

These look fabulous Susan! Might have to add them to our Tday menu.


over 1 year ago TheWimpyVegetarian

Thanks so much Jennifer!! I'm making them again too :-)


over 1 year ago Jen

Would love to know the science/why behind the brown rice flour. Can I grind my sprouted brown rice to use for this flour?


over 1 year ago TheWimpyVegetarian

I haven't done it, so if you try it I'd like to hear how it works!


over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

I've loved this recipe from the first time I saw it, congratulations Susan, so happy for you.