Recipe: Sweet Potato Scallion Biscuits

A recipe from Jennifer Armstrong Hicks, pastry chef at the NCMA’s Iris restaurant

Jen notes: “This savory biscuit is the base of our famous Oak City Benedict. Since ramps are coming into season (and they’re so fleeting), it might be fun to use those in place of the scallions if you can come by them.”

Makes about 12 large biscuits

2 ½ cups All-purpose flour

4 ½ tsp. Baking powder

¾ tsp. Kosher salt

¼ tsp. Black pepper

1½ sticks Unsalted butter

¼ cup Finely chopped scallions

¾ cup Roasted and pureed sweet potato (about 1 medium)

¾ cup Buttermilk (use more as needed)

  1. Preheat oven to 375°F.
  2. Bake, peel, and puree the sweet potato, and set aside to cool.
  3. In the bowl of a food processor, combine the flour, baking powder, salt, and pepper. Pulse to combine.
  4. Chop the butter into about 12 pieces and add to the flour mixture. Pulse until the butter is still visible (pea-sized).
  5. Turn the mixture into a large bowl with room to mix by hand. Make a well in the center and add the buttermilk, sweet potato, and scallions. Gently mix by hand (or with a wooden spoon) until the mixture is all slightly moistened (don’t overmix!).
  6. Turn the dough out onto a generously floured countertop and shape into a rectangle (about 1½ inches thick) with the short end facing you. Fold the dough in thirds (like a letter), make a 90 degree turn, and press out into your rectangle again. Repeat folding in thirds. Repeat process one more time, redust countertop with flour, and roll dough out evenly until about 1 inch thick.
  7. Cut with a biscuit cutter. Place biscuits on parchment-lined sheet pans about 1 inch apart.
  8. Bake in the top third of the oven at 375°F until the biscuits are puffed, golden, and baked through (about 10–15 minutes). Remove and cool slightly before consuming.

Enjoy!

Check out the spring 2014 menus at Iris for brunch, lunch, and dinner. For the latest news from the Museum, sign up for our e-newsletters.

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