Tender Sweet Potato Red Lentil Biscuits

1. Preheat the oven to 425F. Lightly oil a rimmed baking sheet.
2. In a small bowl, whisk together the sweet potato puree and the buttermilk. Place in the refrigerator to chill while you prepare the remaining ingredients.
3. In a medium bowl, sift together the flour, salt, baking powder, baking soda, sugar and cornstarch. Whisk well to combine.
4. Using the large side of a cheese grater, grate the cold butter into the dry ingredients. Use your hands to partially rub the butter into the flour. It’s okay if there are still small, pea-sized pieces of butter.
5. Add the lentils to the bowl and toss with your hands to coat them in the flour.
6. Scrape the sweet potato/buttermilk mixture into the flour. Using a spatula, gently fold the ingredients until they just come together.
7. Generously flour your work surface and empty the bowl onto it. Gather up the dough into a ball, incorporating all the odd bits. Knead it 2-3 times until it comes together.
8. Pat the dough gently down to 1-inch thick. Cut into rounds using a floured 1 1/2 inch biscuit cutter.
9. Gently transfer the biscuits to the baking sheet. Press the scraps together and keep cutting biscuits until all the dough is used up. You should have 16 biscuits.
10. Whisk the melted butter and maple syrup together and brush onto the tops of the biscuits.
11. Place on the center rack in the oven and bake for 10-12 minutes (ovens will vary) or until light golden and the tops spring back when touched.
12. Partially cool on a wire rack; enjoy while still warm with additional butter and maple syrup.

Notes:

1. Make sure the sweet potato puree is not overly watery. If necessary, set in a fine-mesh sieve for 30 minutes or so to drain out a little of the liquid before using.
2. To cook red split lentils, first wash a half a cup or so in cool water. Drain, place them in a pot and cover with water. Add a pinch of salt; it helps them hold their shape. Bring to a boil, then reduce heat and simmer until tender.