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Sweet Potato Biscuits with Vidalia Onion and Orange Marmalade

Sweet Potato Biscuits with Vidalia Onion and Orange Marmalade

Marmalade:
  • 2 cups orange juice with no pulp
  • 2 Vidalia® onions, peeled and thinly sliced
  • 1 cup granulated sugar
  • 1/2 tsp. salt
  • 1/4 tsp. white pepper
  Biscuits:
  • 3 large sweet potatoes, peeled
  • 1 ½ cups all-purpose flour
  • 1 tbsp. light brown sugar
  • 4 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 cup (1/2 stick) cold butter
  • 1 to 2 tbsp. milk
  • 1/4 cup melted butter, for brushing
 
  1. For the marmalade: In a medium saucepan combine orange juice, sugar and onions. Simmer over medium heat 20 minutes or until slightly reduced and thickened, stirring often. Season with salt and pepper. Remove from heat. Refrigerate until cool.
  2. For the biscuits: Bring a large pot of water to boiling. Add sweet potatoes; boil until knife-tender. Drain and let cool. In a food processor; process until smooth. Set aside.
  3. Meanwhile, preheat oven to 400˚F. In a large bowl sift together flour, brown sugar, baking powder and salt. Cut in cold butter. Gently mix in 1 cup of the sweet potato puree. Add milk 1 tablespoon at a time, mixing until soft dough forms.
  4. Place dough on a floured board or surface. Knead gently until dough is smooth. Roll dough out to 1-inch thick and cut with a biscuit cutter. Place biscuits on a lightly greased baking sheet.
  5. Bake 12 to 15 minutes or until golden brown. Remove from oven and brush biscuits with melted butter.
Makes 6 biscuits
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