Centralia Kitchen

A love for cookin' and bakin' up original recipes

SWEET AND SOUR, DUCK SAUCE

SWEET AND SOUR DUCK SAUCE 1

I MADE A RESOLUTION (NOT A NEW YEAR ONE) TO NOT EAT PREPARED FOOD. EVEN WHEN COOKING. THAT’S WHY I MADE MY OWN SAUCE. I NAMED IT SWEET AND SOUR, DUCK SAUCE BECAUSE IT’S A CROSS BETWEEN THE TWO.  THE SWEET AND SOUR PART IN HONOR OF THE SAUCE OF THE SAME NAME AND A LITTLE PINCH OF HEAT FOR THE DUCK SAUCE, HALF. TURNS OUT, IT WAS A PRETTY GOOD DECISION.

I INITIALLY WROTE THIS RECIPE TO GO WITH MY CRISPY COCONUT CHICKEN NUGGETS, BUT WE FOUND IT GOES WELL WITH BAKE CHICKEN AS WELL. EVEN WITH COD NUGGETS (A RECIPE FOR ANOTHER DAY)

THIS RECIPE MAKES 2 1/2 CUP. 

SWEET AND SOUR DUCK SAUCE 4

INGREDIENTS 

1 Gala Apple (Or Other Sweet, Juicy, Crunchy Apple With No Tartness)

2/3 Cup + 1 teaspoon Peach Preserves (Or Something Similar To Polaner Spreadable Fruit)

2/3 Cup + 1 teaspoon Apricot Preserves

2 1/2 teaspoon Low Sodium Soy Sauce

3/4 teaspoon Garlic Paste*

3/4 teaspoon Lightly Dried Ginger**

1/2 teaspoon Ground Mustard

1/4 teaspoon Chili Powder

 

INSTRUCTIONS

Peel apple, mince then mash as best as you can (I used a potato masher). At one point it gets hard to get it much smoother

MASHED APPLE

SWEET AND SOUR DUCK SAUCE 3

THIS IS WHAT LIGHTLY DRIED GINGER LOOKS LIKE. IT’S NOT PRETTY BUT IT TASTES CLOSER TO FRESH GINGER THAN REGULAR GROUND.

SWEET AND SOUR DUCK SAUCE 2

Add the rest of the ingredients and whisk for (at least) 20 – 30 seconds, to mix. 

Refrigerate.  About 5 – 10 minutes before serving, remove from refrigerator.

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CRISPY COCONUT CHICKEN NUGGETS

It’s been a long time since I posted any recipes, but I’ve been making up and trying a bunch of new recipes. So that’s kept me  busy. I wanted to have some more, new, tasty recipes to share. I always test drive them, so to speak, before posting them. I still have a lot of tried and true recipes that I want to post, as well. But some how I keep running out of time each day. My mom keeps inviting people to dinner so I usually have to start early if I want to have a nice meal prepared.

When I make up a new recipe and my mom likes it, then I know it must be pretty good. At least in her opinion. She is my biggest critic. That means, if she says it’s really good then it makes me fill really good. She even said this recipe was 2 thumbs up and a real keeper. WOW!! High praise, indeed.

CRISPY COCONUT CHICKEN NUGGETS 6

CRISPY COCONUT CHICKEN NUGGETS 1

INGREDIENTS

1 Lb Boneless Skinless Chicken Breasts Cut Into 2 Inch Pieces

3/4 Cup Japanese Panko Bread Crumbs

1/4 Cup + 2 Tablespoon (Packed) Sweetened Shredded Coconut

1/4 Cup Corn Starch

1/2 teaspoon Kosher Salt

1/8 (Heaping) teaspoon Freshly Ground Black Pepper

2 Large Eggs

1/8 teaspoon + A Couple Extra Drops Crystal Sauce*

1/8 + 1/6 teaspoon Garlic Paste**

Enough Peanut Or Vegetable Oil To Add 2 – 2 1/2 Inches Of Oil To Your

Skillet/Pan/Pot

DIRECTIONS

Mince coconut, very fine. (Picture, Coconut on the left is shredded, Coconut after being finely minced, on the right)

CRISPY COCONUT CHICKEN NUGGETS 2

Use a large storage or freezer baggie and add the panko bread crumbs, minced coconut, corn starch, kosher salt, and freshly ground black pepper. Shake for 15 – 20 seconds so it mixes completely.

Whisk the eggs, garlic paste and crystal sauce in a bowl.

Using a large skillet with a high side, pour enough oil so that it comes up to around 2  – 2 1/2 inches deep. Start heating oil over a medium high heat.

Working in batches place about 4 – 5 chunks of chicken in the egg mixture and make sure to fully soak. Add that batch to the coconut mixture and shake for at least 10 – 15 seconds so that the chicken is fully coated. Using a baker’s cooling rack and a cookie sheet, place the rack over the cookie sheet. Place the coated chicken on the rack and let sit for 10 minutes.

CRISPY COCONUT CHICKEN NUGGETS 3

Heat the oil over medium high heat. Now I know this will sound crazy, but if you don’t have a thermometer to test the oil, like me, you can place a small pinch of panko or corn starch in the oil and when it starts to bubble, the oil is ready. Carefully place each nugget into the oil. Turning each nugget numerous times, fry until deep, golden brown

CRISPY COCONUT CHICKEN NUGGETS 4

Remove from oil and place on a different section of the baker’s rack or another baker’s rack, so the chicken and drain and still stay crispy. Don’t cover them, trying to keep them warm. They will get soggy not crispy. Also, putting them on a paper towel lined plate will also insure they become soggy.

CRISPY COCONUT CHICKEN NUGGETS 5

Repeat each step until all the chicken is done.

These go really great with my Sweet And Sour, Duck Sauce. It’s a cross between sweet and sour sauce, and duck sauce. That’s in a different post.

CRISPY COCONUT CHICKEN NUGGETS 6

 

*Crystal Sauce is a hot sauce from Louisiana that has a medium heat and a milder, brighter flavor than Tabasco sauce.

**Garlic Paste Information –  Paste has a Stronger flavor than Minced or Chopped Cloves.

You can use a Garlic Press if you have one or purchase a Commercial Brand (I purchase a product from Garden Gourmet which is in my grocery store’s produce department; if you are interested in the paste try asking your grocery store manager if they will order it for you) Or you can easily make it fresh using the instructions below.

Ingredients

1 – 2 Garlic Cloves (Not The Whole Bulb)

1/4 teaspoon Kosher or Coarse Salt

1/8 teaspoon Extra Virgin Olive Oil

Mince Garlic Cloves And Scrape Into A Pile; Pour Kosher Salt And Olive Oil Over The Garlic; Using The Dull Side Of A Butter Knife Or Mortar and Pestle; Move Knife (Or Pestle) Back And Forth, Occasionally Scraping Back Into A Pile Before Resuming To Grind; Continue Until You Reach A Paste Consistence

SALTED CHOCOLATE/WHITE CHOCOLATE CHIP COOKIES

MY DOUBLE CHOCOLATE CHIP COOKIES 8

I love chocolate cookies and white chocolate chip cookies, but I can never decide which is better. So I decided to combine the two types of chocolate.

I’ve decided this is my favorite.

 

MY DOUBLE CHOCOLATE CHIP COOKIES 1

1 1/2 Cups PLUS 2 Tablespoons Unbleached All-Purpose Flour
1/2 teaspoon Baking Soda
1/2 teaspoon Kosher Salt
8 Tablespoons European Butter* (1 stick) – Softened
1/4 Cup Shortening (Crisco-Plain)
1/2 Cup Light Brown Sugar
1/2 Cup White Sugar
1 Tablespoon Honey
1 Large Egg (50 grams)
3/4 teaspoons Real Vanilla Extract
2.5 Oz (Or 1/4 Cup + 1 Tablespoon Semi-Sweet Chocolate Chips)
2.5 Oz (Or 1/4 Cup + 1 Tablespoon White Chocolate Chocolate Chips)
Small Amount Of Salt For Sprinkling

*European Butters Have A Higher Butter Fat Content Which Allows It To Have A Richer, Creamier Taste (IE Kerrygold, Organic Valley European- Style Cultured Butter, Straus Family Creamery, Vermont Butter and Cheese Creamery, Plugra…etc)

 

DIRECTIONS (these directions are for a stand mixer but hand mixers will work just as well. Just adapt the recipe to the hand mixer)

In a large mixing bowl add flour, kosher salt and baking soda and whisk until all ingredients are well blended. Set aside.

Cream the butter and shortening together until light and fluffy approximately 2-3 minutes.

Add both sugars and beat on high 1-2 minutes. Add egg, vanilla and honey.

Beat until fluffy about 1 minute.

Add the flour 1/2 cup at a time mixing on low until just incorporated. Don’t over beat.

Using a silicon or wooden spoon, fold in both the semi-sweet and white chocolate chips.

Test the dough. It should feel slightly sticky but shouldn’t stick to your fingers. If too sticky add 1 Tablespoon of flour at a time until correct consistency

Using a large cookie scoop, gather a heaping scoop (Or fill 2 1/2 Tablespoons) roll into a ball then place 6 balls, evenly spaced, on un-greased cookie sheet (or lined with parchment paper). Cover balls with plastic wrap (Glad or Saran) and place in refrigerator for 1 hour  (But the dough can stay in the refrigerator covered up to 2 days or in freezer in an airtight container or bag, up to 6 months, if desired).

MY DOUBLE CHOCOLATE CHIP COOKIES 3

Place rack on the 2nd notch down from the top and preheat oven for 10 minutes on 375.

Place 1 cookie sheet in the oven for 10 minutes.

Remove cookie sheet from oven for a moment. Cookies will be puffy. Use a spatula, and flatten slightly to about 1/4 inch thick. Sprinkle each cooking with  just a pinch of salt (which makes the chocolate sweeter and gives the cookie a depth of flavor that a plain chocolate chip cookie doesn’t have)

MY DOUBLE CHOCOLATE CHIP COOKIES 6

Place back in the oven for an additional 2 minutes. Remove and flatten again, like above.

Remove from oven and let cool on the cookie sheet for 2 minutes.

They will still be extremely soft, so gently lift each cookie off the pan to a cooling rack for 10 minutes.

After the 10 minutes, cookies should be slightly crispy around the edges but extremely soft and chewy, on the inside. Place in an airtight container.

Cookies will stay fresh on the kitchen counter for up to a week or more depending on the temperature of your kitchen and where you place then (IE next to oven etc).

3 PEPPERS WITH CHICKEN AND GREEN BEANS

3 PEPPER AND GREEN BEAN CHICKEN

About 10 years ago I saw a new type of chicken stock being advertised. The actor playing a chef was making a dish with chicken and green beans. So I decided to make something that started out looking like that one, but kept adding to in until it became this dish. I originally used the product being advertised but they no longer sell it in my area.  I really liked using the brand of stock they used, but once I adjusted the recipe I think it turned out even better. 

In the past month, we’ve had company 2 times. I don’t normally make the same dish for 2 separate groups in such a short about of time. However, this dish made such a good impression with the first group, I decided to make it for the following group of people. Everyone mentioned how pretty it was.  So colorful.  I served this dish with homemade yeast rolls. It was a perfect pairing. One group had coconut cream pie for dessert and the next group had chocolate cream pie. Both groups ended up taking an extra piece of pie home with them. I always offer guests a couple pieces of pie since the pie is so big and we can’t eat that much (it’s a 10 inch pie dish, interior measurement that’s 2 inches deep = huge pie).  I’ll have to post those recipes soon.

(The above picture only shows 3 breasts. I had already taken 1 out before taking the picture. )

 

1 Yellow Bell Pepper

1 Yellow Bell Pepper

1 Green Bell Pepper

1 Lb Fresh Green Beans

1 Medium Red Onion (About 7 Oz)

1 Medium Tomato

1 Cup All Purpose Unbleached Flour

1/4 teaspoon Fresh Ground Pepper

1 1/2 teaspoons Onion Powder

2 Eggs

4 Boneless Skinless Chicken Breasts (About 2 – 2.25 Lbs)

5 Tablespoons European Butter* – Divided

3 teaspoon Extra Virgin Olive Oil – Divided

1 teaspoon Garlic Paste**

1 teaspoon Kosher Salt

1 Cup Chicken Broth

1 teaspoon Paul Prudhomme Poultry Magic***

Enough Jasmine Rice For 4 People

*European Butters Have A Higher Butter Fat Content Which Allows It To Have A Richer, Creamier Taste (IE Kerrygold, Organic Valley European- Style Cultured Butter, Straus Family Creamery, Vermont Butter and Cheese Creamery, Plugra…etc)

**Garlic Paste Information –  Paste has a Stronger flavor than Minced or Chopped Cloves.

You can use a Garlic Press if you have one or purchase a Commercial Brand (I purchase a product from Garden Gourmet which is in my grocery store’s produce department; if you are interested in the paste try asking your grocery store manager if they will order it for you) Or you can easily make it fresh using the instructions below. 
Ingredients
1 – 2 Garlic Cloves (Not The Whole Bulb)
1/4 teaspoon Kosher or Coarse Salt
1/8 teaspoon Extra Virgin Olive Oil
Mince Garlic Cloves And Scrape Into A Pile; Pour Kosher Salt And Olive Oil Over The Garlic; Using The Dull Side Of A Butter Knife Or Mortar and Pestle; Move Knife (Or Pestle) Back And Forth, Occasionally Scraping Back Into A Pile Before Resuming To Grind; Continue Until You Reach A Paste Consistence
***PAUL PRUDHOMME POULTRY MAGIC is a brand of poultry seasoning; You can use your favorite seasoned salt or use your favorite poultry seasoning making sure there is no sage in it. I use poultry magic seasoning, plus a couple more of Paul Prudhomme other spices, in just about everything I make. They are so versatile and taste amazing. There is also a Meat Magic, Vegetable Magic as well as Seafood Magic and many more. If your store doesn’t carry them, maybe they will order it for you, if you’re interested.

Directions

Julienne yellow, red and green peppers into thin strips.

cut end tips off the green beans but keep long .

Mince red onion.

Dice fresh tomato.

Combine flour, pepper and onion powder in a shallow dish.

In a separate shallow dish beat the two eggs.

Dredge the chicken breast through the egg then through the flour.

Over medium heat add 3 Tbl butter, 2 tsp olive oil and garlic paste in large deep skillet (12 inch diameter x 2 inches deep), whisk to mix completely before heating. The mixture than needs to heat up until hot.

Brown chicken over medium heat turning once, cooking about 15 – 17 minutes per side but be sure not to burn or actually fry the chicken. Remove chicken, cover and set aside

Melt remaining 2 Tbl butter and 1 tsp olive oil.

Add salt, and the red, yellow and green peppers, red onion, green beans and tomato and saute until green beans are tender but not soggy about 4-7 minutes depending on your idea of tender (they are going to cook more further down the recipe).

Pour chicken broth and Paul Prudhomme Poultry Magic or chicken/poultry seasoning into a small mixing bowl, whisk, then add to veggie blend 

Turn burner to medium and add chicken back to skillet and put the lid on

Simmer until chicken is done all the way through about 10 – 15 minutes depending on the thickness of your chicken breast.

Prepare jasmine rice per package directions while your chicken completes cooking.

Serve chicken and vegetables with sauce over rice.

SOUTHERN STYLE SWEET TEA

sweet tea 5

Our tea pitcher holds a little under 2 1/2 gallons. It’s actually 38 3/4 cups of water which comes out to 2.42 gallons of tea.

I make a pitcher of sweet tea approximately every 2 days. My mom and I spend all day taking turns sitting outside in the scorching hot, 90+ degrees (F) weather, guarding our 4 chickens. The girls are free range during the day. We put them in their amazing coop around 6 pm every night. Then come dawn, we let them out and sit with them all over again. We have 2 resident bobcats that have already taken 2 of our girls. So, we’ve decided they won’t get another free chicken dinner at our house.

We finally got a patio table with an umbrella and we’ve put it under a large, shade tree. That helps take some of the direct heat off but it’s still amazingly hot so early in the year. And don’t even get me started on the humidity. It’s like a sauna out here. That’s why we go through so much sweet tea. I don’t like water, juice or Coke so it’s sweet tea or nothing. And there’s no way I’m not going to drink anything at all. Even the chickens are hanging out under the table in the shade. They are pets more than barnyard animals. They are able to wander most of our 1 acre piece of land.

I use only Luzianne tea. It’s specifically blended for iced tea. They’ve been using the same blend for their iced tea, since 1932. They even have a master “cupper” who taste tests the teas they import. They actually import from across 5 continents that way they can be sure it lives up to their high standards.

Here’s the recipe

INGREDIENTS

2 1/4 Cups White Granulated Sugar

7 Family Sized Tea Bags

38 3/4 Cups Of Water – Divided

Make a simple syrup by placing all of the sugar in a large bowl. Add 3 3/4 cups boiling water to the sugar and whisk until all the sugar is melted. Pour into pitcher.

 

Add 5 3/4 cup water to large sauce pan.  Heat until little bubbles start escaping to the top, just before the water starts to boil. Don’t let the water come to a full boil. If the water is boiling, it will bruise the tea leaves which will make your tea bitter. Remove pan from heat, add tea bags making sure they are completely immersed, put on lid and set timer for 10 minutes. If you like your tea strong then you would let it steep longer. If you like our tea weak then of course you would steep for a shorter period of time.

SWEET TEA 3

Pour into pitcher. Add remaining 29 1/4 cups cold water. Whisk for 1 minute to be sure everything is completely mixed. Chill for at least an hour. (The picture below is my pitcher actually in our refrigerator after it had been chilling for almost an hour)

sweet tea 5

AAAAHHHH!! ENJOY

SWEET TEA 4

 

 

PORK LOIN CHOPS WITH CARAMELIZED ONIONS

PORK LOIN CHOPS WITH CARAMELIZED ONIONS 5 We don’t eat a lot of pork in our household. It’s not that we don’t like it, it’s just not our favorite. We eat more chicken than anything else. Which is strange since we have 4 chickens of our own. We had 6 until recently when we started having bobcat issues. My mom and I both cried over those chicken deaths. One actually died in my arms. The other was carried over the fence and disappeared before we even knew it. But, there is one that has survived 3 bobcat attacks and 1 hawk attack. None of the other chickens mess with her and I don’t blame them. Yet, she is so sweet with my mom and I. She will even sit on our lap. She’s also the oldest of the 4. They all have names and each girl has their own personality. But mentally, we separate the chicken we purchase at the grocery store from our own. It’s like it’s not the same animal. There’s a total disconnect between the two. It was the same way when my uncle (he lived next door until he died a little less than a year ago) had cattle and I took care of them.  I didn’t equate hamburger with “my” cows. Funny how that works. But now, my mom and I take turns sitting outside with “the girls” during the day. They have a wonderful coop to sleep in at night, too. These chickens are definitely loved and well taken care of.  We have no intention of letting those bobcats get another free chicken breakfast. (Left to right Rosalee, Pearl, Adalind and Lily the “Wonder Chicken” – she’s the one that has survived all the near death experiences. I’m sure there will be more stories on “the girls” in coming posts. The dogs will make an appearance or two as well, I’m sure)

GIRLS ON THE PORCH

Anyway, back to the pork. It happened to be on sale. A, buy one package, get one free deal on humanely raised pork. So, I went ahead and picked out two packages with 4 chops each. I wrote this recipe years ago. However, I haven’t made it in quite a while since, like I said, we don’t normally eat a lot of pork. But now that we have the extra package of chops, we will definitely be having this again.  I just now (while typing this) started  thinking of writing up a recipe with a lemon, rosemary, balsamic glaze for the other chops. I’ll  have to think this idea through a little more, though.

So, here it goes..

PORK LOIN CHOPS WITH CARAMELIZED ONIONS 1

INGREDIENTS:

2 – 1 Inch Pork Loin Chops – Trimmed

1 Paper Thin Slice Of Deli Baby Swiss Cheese – Torn In Small Pieces Or Diced

1 Sweet Onion  (IE: Florida Or Texas Sweet Onion Or Georgia Vidalia Onion Depending On What’s In Season)

4 Tablespoon + 1 teaspoon Light Brown Sugar

1/4 teaspoon Garlic Paste (* See Information Below)

1/4 teaspoon Kosher Or Sea Salt

1/8 teaspoon Freshly Ground Black Pepper

1/8 teaspoon Paprika

1/8 teaspoon Crushed Rosemary

1/16 teaspoon Onion Powder

1 Tablespoon Extra Virgin Olive Oil

INSTRUCTIONS:

Cut onion in half moon slices between 1/8 –  1/4 inch thick

Smear garlic paste* with either a knife or your finger tips on each chop; Sprinkle with  salt, pepper, paprika, crushed rosemary and onion powder.

Heat 1 Tablespoon of olive oil in a skillet over medium heat

Once skillet is heated add chops; Cook until browned on each side (approx 5 – 6 minutes each side, keep an eye on them).

Once both sides are browned, placed onions around the chops and sprinkle the onions with the Brown Sugar; It looks like an awful lot of onions for the amount of sugar and only 2 pork loin chops, but the onions cook down (I actually ended up adding more onions after taking this picture but before starting to cook them. I just forgot to take the picture over…oops)

PORK LOIN CHOPS WITH CARAMELIZED ONIONS 2

Cover and turn the heat to medium low and cook for 30 minutes; turn the chops over and cook an additional 30 minutes.

Stir the onions after the full hour, just a bit; at this point the sauce looks a little liquid-y; turn the heat to medium high and stir the onions/sauce constantly while the liquid/sugar mixture starts to thicken (approx 5 minutes)

Preheat oven to 350; Place chops in a small, oven proof dish and sprinkle with the diced/torn Swiss cheese

PORK LOIN CHOPS WITH CARAMELIZED ONIONS 3

Place onions and brown sugar sauce over the cheese

PORK LOIN CHOPS WITH CARAMELIZED ONIONS 4

Place in oven and bake for 5 minutes

PORK LOIN CHOPS WITH CARAMELIZED ONIONS 5

* Garlic Paste Information –  Paste has a Stronger flavor than Minced or Chopped Cloves.

You can use a Garlic Press if you have one or purchase a Commercial Brand (I purchase a product named Garden Gourmet in my grocery store’s produce department; if you are interested in the paste try asking your grocery store manager if they will order it for you) Or you can easily make it fresh using the instructions below.

Ingredients

1 – 2 Garlic Cloves (Not The Whole Bulb)

1/4 teaspoon Kosher or Coarse Salt

1/8 teaspoon Extra Virgin Olive Oil

Mince Garlic Cloves And Scrape Into A Pile; Pour Kosher Salt And Olive Oil Over The Garlic; Using The Dull Side Of A Butter Knife Or Mortar and Pestle; Move Knife (Or Pestle) Back And Forth, Occasionally Scraping Back Into A Pile Before Resuming To Grind; Continue Until You Reach A Paste Consistence

 

SWEET POTATO BUTTERMILK BISCUITS

cropped-sweet-potato-biscuits-30-1.jpg

First let me start out by saying, this dish is not like Zucchini bread/muffins that use shredded zucchini; or like Banana Nut bread/muffins that use smooshed bananas. These Sweet Potato Buttermilk Biscuits are buttermilk biscuits made from scratch (don’t be intimidated) then stuffed with a slice of sweet potato.

You can’t get more southern than buttermilk biscuits. Or sweet potatoes, for that matter. So I put them together. Now let me say off the bat,  I HATE sweet potatoes. But I tasted these biscuits and I have to say, they turned out pretty good. Even my biggest critic, my mom, said she really loved them.

I decided to make this for a luncheon my mom’s Baptist church was having after a Sunday morning service (I attend a different Baptist church). Her church has a senior citizen lunch every month, as well and I cook or bake for that, too. I usually try to make something different every month but there are times I get special requests from someone in the group. I love to make people happy, so I try to accommodate these requests as often as possible. The Bible says God has given us all a gift. My gift is in serving others. And I don’t mean serving food. I interpret this to mean doing for other, making other people happy. That’s what I try to do with my food…make other people happy.

As I wrote down the ingredients I was planning on using, I couldn’t decide what type of dish this was going to be. Was it a side dish, because of the sweet potatoes, like sweet potato casserole? Or was it a dessert because of all the sugar, cinnamon and nutmeg like a sweet potato pie? But after eating a bite of finished product, my mom and I proclaimed it a dessert.

So even if you’re like me and can’t stand sweet potatoes, I hope you will give this dish a try. Maybe you’ll end up liking it, too. Let me know what you think.

 

INGREDIENTS

8 oz European Butter (2 sticks/16 Tablespoons/1 Cup) IE: Kerrygold, Prugra etc… (This type of butter has a higher fat content which makes it tastes better than regular butter)

2 (5 – 6 oz) Thin/Skinny (around 2 inch diameter) – Sweet Potatoes

BISCUITS (**MAKE 2 SEPARATE BATCHES OF BISCUITS. IT’S EASIER THAT WAY**)

2 cups unbleached all-purpose flour, plus more for dusting your surface

1/4 teaspoon baking soda

1 Tablespoon baking powder (use one without aluminum)

1 teaspoon kosher salt or table salt (I use Kosher but when I took the picture below, I had just run out)

6 Tablespoons European butter, freeze for at least an hour in individual 1 Tablespoon chunks (I’ll explain why in the instructions)

1 cup + 3 Tablespoons whole buttermilk

SYRUP MIXTURE

2 1/2 cups water

2 cups sugar

2 Tablespoons Light Karo Syrup (clear corn syrup that has been flavored with salt and pure vanilla)

1/2 teaspoon Real Vanilla Extract

1/4 + 1/8 teaspoon cinnamon

1/8 teaspoon nutmeg (I forgot to put this in the picture, oops)

Chopped pecans (optional; I thought this might be interesting to try but I didn’t use them this time)sweet potato biscuits 1

INSTRUCTIONS

Peel sweet potatoes; cut into 1/8 inch discs; place on high heat and bring to a boil. Boil for 6 minutes.sweet potato biscuits 2

Put butter in small sauce pan over low heat and melt .Pour butter into a 9 x 13 inch glass baking dish; set asidesweet potato biscuits 4

MAKE BISCUITS IN 2 BATCHES; USE THESE SAME DIRECTIONS FOR EACH BATCH

INGREDIENT LIST (AGAIN JUST TO MAKE IT EASIER)

2 cups unbleached all-purpose flour, plus more for dusting your surface

1/4 teaspoon baking soda

1 Tablespoon baking powder (use one without aluminum)

1 teaspoon kosher salt or 1 teaspoon salt

6 Tablespoons European butter – freeze for at least an hour in individual 1 Tablespoon chunks. (I’ll explain in the instructions below)

1 cup + 3 Tablespoons buttermilk

INSTRUCTIONS

Place all the dry ingredients in a bowl; whisk to combine (Use a scoop to add flour to your measuring cup and level off with a knife. Don’t scoop your measuring cup into the flour. The measurements will end up different and your biscuits won’t turn out)sweet potato biscuits 6

Using a cheese grater or box grater on the large hole side, and wax paper, Take out just 1 chunk of frozen butter at a time and grate it on wax paper;  Do this for all 6 Tablespoons of frozen butter. Doing this makes it easier when “cutting” or mixing butter into the flour. Usually you would have to use a pastry blender; but this way is much easier

 

Once all butter is in the dry ingredients mix it in using a fork until all the butter is covered in flour and looks like little pebbles.

Add the 1 cup + 3 Tablespoons of buttermilk and mix JUST until combined. If it appears on the dry side, add another Tablespoon of buttermilk. It should be wet but not liquid-y. Those chunks are the shredded butter.sweet potato biscuits 11

Turn the dough out onto a floured surface.

Gently, PAT (do NOT roll with a rolling pin) the dough out until it’s about 1/2″ thick and in a square-ish shape. You don’t need to be perfect (as you can see below)

sweet potato biscuits 13

Fold the top of the dough about half way down toward you, then fold the bottom of the dough up to the middle of the dough away from you, then fold in each side to the middle of the dough something like an envelope, gently press the dough down to 1/2 inch thick. Do this 5 times; this will make layers in your biscuits (This is what the dough will look like after the ends have been folded in)

sweet potato biscuits 17

Use a 2 1/2 inch round biscuit/cookie cutter (I use a juice glass like my grandma ‘Re used to do); as you cut biscuits you’ll have scraps of dough, gently fold like above but just 1 time; repeat until you are out of dough (biscuits after being cut in the picture on the left)

Once all biscuits have been cut, use a sharp knife and cut partly through each biscuit; gently stretch out each biscuit just a little bit (pictured on right below)

 

Place 1 sweet potato disc on each biscuit; pull the sides together and press to seal; using your hands mold the dough back into a biscuit shape; do this for each biscuit

sweet potato biscuits 23

As you fill each biscuit place it in the 9 x 13 inch baking dish with the butter in it; continue until each biscuit is in the baking dish

Make the 2nd batch of biscuits and use the same directions as above (By this time, you’ll be a biscuit-making pro)

 

MAKE THE SYRUP (HERE ARE THE INGREDIENTS AGAIN SO YOU DON’T HAVE TO SCROLL UP)

SYRUP MIXTURE

2 1/2 cups water

2 cups sugar

2 Tablespoons Light Karo Syrup

1/2 teaspoon Real Vanilla Extract

1/4 + 1/8 teaspoon cinnamon

1/8 teaspoon nutmeg

In a large sauce pan add the water,  sugar,  Light Karo syrup,  real vanilla extract; Put on high heat and whisk until sugar is completely melted; by the time the sugar is melted, the syrup should be at a rolling or roiling boil, if not, stop whisking and wait until it starts boiling; then boil for 10 minutes, only stirring occasionally; While boiling the syrup, add the cinnamon and nutmeg; stir well to mix

Take the syrup off heat and let cool for 10 minutes; Spoon syrup over biscuits then sprinkle with cinnamon/nutmeg mixture; Let sit for 5 minutes

sweet potato biscuits 28

Preheat oven to 350; bake uncovered for 30 minutes or until biscuits are browned and are no longer soft on top

sweet potato biscuits 29

Remove biscuits from baking dish and move to serving dish. Spoon some of the butter/syrup mixture on top of the finished. To serve place a biscuit on a dessert plate and spoon a small amount of the syrup on each biscuit. It looks like the biscuit is uncooked on the bottom. But that’s not the case. It looks this way because of the butter and syrup that was in the bottom of the dish. This makes the biscuit sweet, rich and gooey. But definitely baked all the way through.

sweet potato biscuits 30

If you won’t be eating the biscuits right away, leave in the baking dish and store covered. When ready to eat, preheat oven to 320 and bake for 25 minutes or until hot all the way through

ENJOY! Let me know what you think