Categories: Pizza/Flatbread
Ingredients
- 1/4 cup warm water
- 1 package dry active yeast
- 1 1/4 cups all-purpose flour
- 1 1/4 cups cake flour
- 1/2 cup sugar
- 2 tsp kosher salt
- 1 tsp baking powder
- 1/4 cup all-vegetable shortening
- 1/4 cup cold unsalted butter
- 3/4 cup mashed baked sweet potato (about 1 large)
- Melted butter
Directions
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In a small bowl, stir together 1/4 cup water and yeast. Let stand until mixture is foamy, about 5 minutes.
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In a large bowl, whisk together flours, sugar, salt and baking powder. Using a pastry blender, cut in shortening and cold butter until mixture is crumbly. Add mashed sweet potato and yeast mixture, stirring just until dry ingredients are moistened. Cover and refrigerate for 1 hour.
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Line a rimmed baking sheet with parchment paper.
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Turn out dough onto a lightly floured surface, and knead 4 or 5 times. Pat dough to 3/4-inch thickness. Using a 3-inch round cutter, cut dough, rerolling scraps as necessary. Place on prepared pan. Cover and let rise in a warm, draft-free place until puffed, about 1 hour.
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Preheat oven to 375.
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Brush biscuits with melted butter, and baking until golden brown, about 14 minutes. Let cool on pan for 10 minutes; serve warm.