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
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