This is Rose Levy Beranbaum's Sweet Potato Biscuit recipe turned sourdough. Goes great with cherry jam or italian meats.
- 3 oz butter, cubed and frozen
- 2.5 oz 100% hydration starter
- 3 tbsp sugar
- 1.5 oz heavy cream, coconut milk or buttermilk
- 3 oz baked sweet potato, sieved
- 5 oz bleached ap flour
- 2.3 oz cake flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 tsp yeast
In medium bowl add starter, sugar, cream and potato til starter has softened.
In small bowl combine flours, baking powder, salt and yeast. Cut frozen butter into flour. Stir in liquid ingredients til just moistened. Form into a rough ball and place in a lightly greased large bowl. Let rise for 3 hours. Pat down and place in the refrigerator overnight, up to 3 days.
On lightly dusted surface, pat dough 3/4" thick. Cut into rounds. Let rise for 1 hour til they are 1" high. Preheat oven to 400. Place biscuits in oven. Lower heat to 375 and bake for 10-15 minutes or til 200F.