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Keeping your ingredients cold and not overworking the dough are the keys to success. Pay attention to how the dough feels between your fingers as you mix: If it’s light and airy, it holds promise, Martin explains.
“I love to make those biscuits,” she says. “I like them with Steen’s butter and marmalade. That’s how we serve them at the restaurant. It’s just a compound butter made with butter and Steen’s (cane) syrup. You can do the same with maple or whatever’s near you.”
SWEET POTATO BISCUITS
3 cups (390 g) all-purpose flour, plus more for dusting
1 cup (150 g) freshly milled flour, preferably Ruby Lee
2 tbsp baking powder
1 tsp baking soda
2 tsp kosher salt
6 tbsp (85 g) unsalted butter, cut into small pieces
6 tbsp (85 g) leaf lard, cut into small pieces
1/2 cup (150 g) mashed cooked sweet potato, chilled
2 1/2 cups (600 mL) buttermilk
Heavy cream and raw unrefined sugar, for topping
Step 1
Preheat the oven to 425°F (220°C; if your oven runs hot, go for 375° to 400°F/190° to 200°C). Put a pizza stone (or a couple of cast-iron skillets) in the oven and let it preheat for 1 hour or so — you want it superhot.
Step 2
In a large bowl, sift together the flours, baking powder, baking soda and salt. Add the butter and leaf lard and cut it in with your fingers until the mixture is crumbly and resembles coarse sand. Some big chunks of butter are fine. Put the bowl in the freezer for 10 minutes.
Step 3
Remove the bowl from the freezer and cut in the mashed sweet potatoes with a fork until just incorporated. The mixture will be lumpy.
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