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Sweet Potato Biscuit Bars with Pineapple Glaze

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Sweet Potato Biscuit Bars with Pineapple Glaze

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Sweet Potato Biscuit Bars with Pineapple Glaze Recipe Sweet Potato Biscuit Bars with Pineapple Glaze Recipe

Sweet potato biscuits can both cross savory or candy, relying in your temper. These biscuits no doubt fall into the latter class, particularly with the added glaze. Richly studded with cranberries and dried pineapple, the flavors will remind you of fall vacations and circle of relatives gatherings.

At a look

Prep
Bake
Total
Yield
eight biscuit bars

Ingredients

biscuits

  • four cups King Arthur Self-Rising Flour
  • 1 teaspoon allspice
  • 12 tablespoons chilly unsalted butter
  • 2 cups cooked candy potato, packed
  • 1/four cup chilly milk
  • 1 cup dried cranberries
  • half cup dried pineapple, diced
  • four tablespoons butter, softened (half stick)

pineapple glaze

  • 1 cup confectioners’ sugar
  • 1 to two tablespoons pineapple juice (first selection), milk, or water

biscuits

  • 16 oz. King Arthur Self-Rising Flour
  • 1 teaspoon allspice
  • 6 oz. chilly unsalted butter
  • 15 oz. cooked candy potato, packed
  • 2 oz. chilly milk
  • four oz. dried cranberries
  • three 1/four oz. dried pineapple, diced
  • 2 oz. butter, softened

pineapple glaze

  • four oz. confectioners’ sugar
  • half to at least one ounce pineapple juice (first selection), milk, or water

biscuits

  • 454g King Arthur Self-Rising Flour
  • 1 teaspoon allspice
  • 170g chilly unsalted butter
  • 425g cooked candy potato, packed
  • 57g chilly milk
  • 113g dried cranberries
  • 92g dried pineapple, diced
  • 57g butter, softened

pineapple glaze

  • 113g confectioners’ sugar
  • 14g to 28g pineapple juice (first selection), milk, or water

Instructions

  1. Preheat the oven to 425°F. Line two baking sheets with parchment paper and put aside.
  2. In a big blending bowl, whisk in combination the self-rising flour,allspice and dried end result. Dice the chilly butter into small cubes and paintings into the flour combination till it resembles chunky granola, with some better bits of butter nonetheless closing.
  3. Mix within the candy potato and milk till you’ve a humid, cohesive dough. If the dough is at the drier aspect, upload extra milk till it’s wet and quite sticky.
  4. Turn the dough out onto an overly flippantly floured floor and pat out to a 10″ x 14″ rectangle. Transfer the rectangle to certainly one of your parchment-lined baking sheets and brush the dough with part of the softened butter.
  5. Place the butter-topped dough into the freezer for 10 mins. Remove and fold the dough in thirds, like a industry letter. The chilly layer of butter will assist give flakiness to the overall biscuits.
  6. Repeat steps four and five over again. After you take away the dough from the freeze and fold, roll or pat the dough out to a rectangle over again and minimize the dough into eight bars, roughly 2″ x four” . You too can minimize conventional spherical or sq. biscuits if desired.
  7. Place the minimize biscuits onto the 2 baking sheets and bake within the preheated oven for 20 to 25 mins, or till the perimeters start to brown quite.
  8. While the biscuits cool quite, combine the glaze substances to a spreadable consistency. Brush over the nice and cozy biscuits and serve instantly. For a much less sticky deal with, you’ll be able to cool the biscuits to room temperature earlier than serving.
  9. Yield: eight biscuit bars
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