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5. Taste and adjust seasoning as desired.
Serve immediately.
Nutritional information per ½-cup serving:
Calories 192 (18% from fat) • carb. 38g • pro. 2g
fat 4g • sat. fat 2g • chol. 10mg • sod. 189mg
calc. 26mg • fiber 5g
Sweet Potato Biscuits
Sweet potato lends moisture for
supremely light and tender biscuits.
We love these warm with butter and
a simple drizzle of honey or
maple syrup.
Makes 12 biscuits
2
cups unbleached, all-purpose flour
2½
teaspoons baking powder
½
teaspoon baking soda
2
teaspoons granulated sugar
1
teaspoon kosher salt
6
tablespoons cold, unsalted butter,
cut into ½-inch cubes
²⁄³
cup cooked mashed or puréed sweet
potato (about 1 small sweet potato)
½
cup buttermilk, cold
Nonstick cooking spray
Heavy cream, for brushing biscuits
1. Preheat oven to 400°F with the rack in the
middle position.
2. Put the flour, baking powder, baking soda,
sugar, and salt into a large mixing bowl.
Mix on Speed 1 to fully sift. Add the cold
butter. Begin to mix on Speed 1, pressing
the beaters into the cubes of butter to cut
them into the flour. Gradually increase to
Speed 3. Mix until only pea-sized pieces of
butter remain.
3. Add the sweet potato and buttermilk.
Continue to mix until just combined, 15 to
30 seconds. The dough will be shaggy.
4. Turn out the dough onto a lightly floured
surface. Roll it out, or press with floured
hands, into a rectangle. Fold the dough
in half and roll out/press again, repeating
this process 3 or 4 times (folding creates
layers in the dough). At last, roll the dough
into a rectangle of ¾-inch thickness. Use a
2½-inch round cutter to cut out 12 biscuits,
pressing together scraps if necessary.
5. Arrange the biscuits tightly in 3 rows of 4
on a parchment-lined sheet pan. Brush the
tops with heavy cream. Bake biscuits until
puffed and golden, 20 to 22 minutes.
6. Allow biscuits to rest for 5 minutes.
Pull apart and serve warm.
Nutritional information per biscuit:
Calories 145 (36% from fat) • carb. 19g • pro. 3g
fat 6g • sat. fat 4g • chol. 15mg • sod. 197mg
calc. 470mg • fiber 1g
Lemon Thyme Shortbread
While thyme may seem like an unlikely
ingredient for a sweet cookie, you will
quickly learn why these are so popular.
Makes about 3 dozen cookies
Cookie Dough:
1¾
cups unbleached, all-purpose flour
½
teaspoon kosher salt
16
tablespoons (2 sticks; ½ pound)
European-style, unsalted butter,
room temperature and cut into
8 pieces
¹⁄³
cup granulated sugar
¹⁄³
cup confectioners’ sugar, sifted
2
large egg yolks, room temperature
1 to 2 tablespoons fresh thyme leaves
2
tablespoons grated lemon zest
Lemon Icing:
½
cup confectioners’ sugar, sifted
2
tablespoons heavy cream
2
teaspoons fresh lemon juice
Pinch fine sea salt
1. Put the flour and salt in a medium mixing
bowl. Mix on Speed 1 to fully combine,
about 30 seconds. Reserve.
2. Put the butter into a large mixing bowl.
Mix on Speeds 2 to 3 until creamy, then
add the sugars. Mix on Speeds 2 to 3 until
light, then add the egg yolks and mix until
combined. Add the dry ingredients and
mix on Speed 2 until evenly mixed.
Add the thyme and lemon zest and mix
to gently incorporate into dough.
3. Divide dough into two discs. Wrap in wax
paper/parchment, then wrap well in plastic
wrap, and refrigerate overnight.
4. Take dough out of fridge to soften slightly.
Preheat oven to 350°F with two racks in
the lower and upper middle positions.
Line two rimmed baking sheets with
parchment paper.
5. Roll dough out to ¼-inch thickness and
use a 1½-inch round cutter to form small
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6/15/20 4:38 PM
