I first started making these favourite biscuits at Fort Steele Heritage Town where my family and I volunteered when we lived in the area and even lived on the property as caretakers for a summer. We made them like everything we made in the old kitchen -1890′s style, by hand and in a wood stove. I still make them in a wood stove at our property in Northern BC. Nothing better than one of these biscuits on a cool rainy day up there. These biscuits are so amazing. I find they freeze well. I’ll then just reheat in the toaster oven.
You can half this recipe if you prefer.
Yam and Honey Biscuits
- 1 1/2 cups Yam
- 2/3 cup Honey
- Few tbsp either Lemon, Orange, or Grapefruit Zest
- 4 cups All Purpose Flour
- 2 tbsp Baking Powder
- 1 tsp Salt
- 1/2 cup Unsalted Butter (or butter substitute)
- Preheat oven to 400′F
- Peel and roughly cube yam. Boil to soften or roast if you prefer. Drain and put back in pot. Add honey and zest and mash together. Set aside.
- In a large bowl, mix together flour, baking powder and salt. Cut in butter until crumbly.
- Add stir warm yam and honey mixture and mix well. The warm yam and honey mixture will soften the butter making it easier to mix. Knead only a couple times after the dough has come together.
- Flatten the dough out on the counter with your hands to about 1/2 inch thick. Cut with a biscuit or cookie cutter. lay out on a ungreased cookie sheet. Repeat until all the dough is used.
- Bake in oven for 12-18 min until slightly browned on the bottom. Delicious!! Try *not* to eat them all before the rest of the family get to try them.