Hot Buttered Rum Biscuits As Made By Meiko Recipe By Tasty

SWEET POTATO BISCUITS WITH HONEY BUTTER RECIPE BY TASTY

Steps:

• Make the spicy honey butter: Place the butter in a large bowl. Beat with an electric hand mixer on low speed for about 2 minutes, or until smooth. Increase the speed to medium and add the honey, vanilla, cinnamon, salt, and cayenne and beat until well combined, about 2 minutes.
• Spoon the butter onto a piece of parchment paper or plastic wrap. Roll into a log and refrigerate for at least 2 hours. The butter will keep in the refrigerator for up to 1 month.
• Make the biscuits: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
• Bring a medium pot of water to a boil over high heat. Add the sweet potatoes to the boiling water and cook until tender, about 10 minutes. Drain, then mash with a fork or potato masher until smooth. Let cool completely.
• In a large bowl, whisk together the flour, granulated sugar, brown sugar, salt, baking soda, and baking powder.
• Add the butter to the flour mixture and toss to coat. Using your hands or 2 forks, work the butter into the flour until it resembles a coarse meal.
• In a medium bowl, whisk together ¾ cup (255 G) of the mashed sweet potatoes and the buttermilk.
• Add to the dry ingredients to the wet ingredients and mix with a fork to combine. Knead the mixture with your hands until it comes together in a shaggy dough.
• Turn the dough out onto a lightly floured surface and pat into a 1-inch (2 ½ cm) thick square. Using a large knife or bench scraper, cut the square in half lengthwise, then crosswise into quarters, creating 8 rectangular biscuits.
• Brush the tops of the biscuits with melted butter. Bake until golden on top, about 20 minutes. Let the biscuits cool on the pan for 10 minutes.
• Serve the biscuits warm with the spicy honey butter.
• Enjoy!

HOT BUTTERED RUM BISCUITS AS MADE BY MEIKO RECIPE BY TASTY

Steps:

• Make the biscuits: Preheat the oven 450°F (230°C). Line a baking sheet with foil.
• In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.
• Cut ¼ cup (60 g) of the shortening into small pieces. Add to the dry ingredients and work into the flour with your hands or a fork until the mixture is crumbly in texture. Grate the frozen butter with a box grater, then fold into the dry ingredients.
• Create a well in the center of the bowl. Pour in the buttermilk and use a rubber spatula to fold until combined and the dough pulls away from the sides of the bowl.
• Lightly flour your surface and hands, then turn the dough out onto the surface and knead 3-4 times, until the dough comes together. Use a floured rolling pin to roll dough into an 8-inch square rectangle about 1 inch high. Fold the dough over itself twice and roll out again. Repeat folding and rolling 3 more times, rotating the dough 90° each time.
• Use a 2-inch (5 cm) round cutter to cut out 12-15 biscuits, gathering any scraps and folding/rolling again to cut out more. Place the biscuits on the prepared baking sheet.
• Melt the remaining 2 tablespoons of shortening, then brush over the top of each biscuit.
• Bake the biscuits for 12-13 minutes, or until golden brown.
• Meanwhile, make the hot buttered rum sauce: In a medium saucepan, combine the brown sugar, cinnamon, nutmeg, allspice, vanilla, and ½ cup rum. Bring to a strong boil over medium-high heat, stirring to dissolve the sugar. Reduce the heat to medium and cook, stirring occasionally, until the sauce reduces and thickens, about 10 minutes.
• Remove the pan from the heat and stir in the butter, 1 tablespoon at a time, until melted. Stir in the salt and remaining 2 tablespoons of rum.
• Pour the sauce over the biscuits and serve warm.
• Enjoy!