Candied Sweet Potatoes Biscuits
Candied sweet potato biscuits might be my best biscuit creation to date. When Retro Rose made these candied sweet potatoes the other day, I kept thinking they would be great in a biscuit. I know I’ve already made sweet potato biscuits in the past, but these are candied sweet potato biscuits, using left over candied sweet potatoes, that are soaking in brown sugar, buttery syrup. So good, you might just eat them for dessert.
This is the story of practice makes perfect and taking on something in the kitchen that I used to be terrible at. Now I can make a biscuit blind folded and without a recipe. But fret not, I have a recipe and I know it works. My readers tell me that my biscuit recipe makes them look like a genius. This is what I like to hear, because there are some bad biscuit recipes out there and what I call the biscuit scare.
My own mother in law has stayed scared because the reputation of her mother’s biscuits was too hard to compete with. Her mother never taught her what to do, probably to save time, but how sad is that? Had she started at a young enough age where mistakes are expected, she would have been able to make biscuits long after she left her mother’s home to live her own life.
As my husband remembers the biscuits made on the wood burning stove, the memory probably embellishes that biscuit a bit. After all, they have to taste amazing just because they woke up in a cold house and couldn’t wait to get to that kitchen and warm up with a hot breakfast.
It probably doesn’t get much better than waking up to hot biscuits, homemade jam and honey. Oh I’m sure the biscuits were all that and more, but good memories tend to increase in speed as the years go by for fear of losing them.
This was the very reason I asked my mom to show me how to make her candied sweet potatoes. They are a memory to hold onto, and she is just as well known for her candied sweet potatoes in her circle, as my husband’s grandmother was known for her biscuits.
As I listened to his description of the biscuit, I set out to find my own way to bring that memory back, while creating something of my very own. The biscuit has to be fluffy, yet golden, and I’ve been successful with this recipe, even though I improved the technique here.
The best way to make candied sweet potatoes biscuits is with left over candied sweet potatoes, which have been made cold. When added to my basic recipe, they need nothing more than a bit of butter, but honey is always a good idea. I make these quite small because the recipe will yield more and on a holiday, such as Thanksgiving or Easter, small is the perfect size. You can make the sweet potatoes in advance using my recipe or use your own. Avoid using any marshmallow in the biscuit if you can, though, as it might cause the biscuits to burn.
Do you have something you remember that you wish you could make? Let me encourage you to do it. It only takes practice. Perfection never happens at the first take. Be patient with your cooking skills and believe in yourself. I took a chance making candied sweet potatoes biscuits and they turned out wonderfully, so take some kitchen chances. I’d love to hear about them.
- 1 cup cold candied sweet potatoes (see notes)
- 2 cups soft wheat flour (all purpose Lilly White)
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon baking powder
- 6 tablespoons cold unsalted butter, cubed
- ¾ cups full fat buttermilk
- Put flour in bowl. I make my biscuits in a wide bottomed wooden bowl.
- Add baking powder, salt, sugar.
- Add in butter, mixing with hands or cut in with a pastry cutter.
- Mash sweet potatoes.
- Add in sweet potatoes, mix with a wooden spoon or your hands.
- Add buttermilk. Dough will appear too wet at first, but you will be able to pat down to approximately an 8 inch disc.
- Using a biscuit cutter, cut biscuits. Put into cast iron griddle or frying pan, touching. You can also use a baking sheet.
- Bake at 450 degrees for 15 minutes.