Posted by: EatFree
Watercress is a definitely up there on the list of “super-greens” but it can be quite pungent for some. The sweet potato biscuits along with dressing work well to harmonize the assertive flavor of the watercress. Don’t be surprised if these biscuits turn out a bit moister than a typical biscuit—that’s just the sweet potato.
- ½ stick unsalted organic butter, frozen
- 1 small sweet potato
- 1 cup stoneground 100% whole wheat flour
- 1 teaspoon baking soda
- Salt and pepper to taste
- ¼ teaspoon cayenne pepper
- 1 bunch scallions (green part only), chopped
- ½ cup light organic buttermilk
- ¼ cup maple syrup
- ¼ cup stoneground whole-grain mustard
- 4 oz. watercress
- Freeze butter overnight or for at least 6 hours
- Preheat oven to 350 degrees Fahrenheit. Bake sweet potato until very tender, about 2 hours. Set aside and let cool. When cool, mash.
- Crank up oven to 375 degrees Fahrenheit. Sift together flour, baking soda, salt, pepper, and cayenne. Toss in scallions and sweet potato. Grate in frozen butter on largest grate on cheese grater. Add in buttermilk and form lightly into a ball. Do not over-mix. Flatten dough into ½ inch thickness. Cut out rounds using 3 inch biscuit cutter. Bake for about 20 minutes.
- Meanwhile whisk together maple syrup and mustard. Add salt and pepper to taste as needed. Toss with watercress. Set biscuits atop salad and enjoy!