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

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)
  1. Preheat oven to 400’F
  2. 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.
  3. In a large bowl, mix together flour, baking powder and salt. Cut in butter until crumbly.
  4. 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.
  5. 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.
  6. 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.
Tagged with →  

13 Responses to Yam and Honey Biscuits

  1. Katherine says:

    Down here, us hicks consider this southern-nouvelle. I love sweet potato biscuits and serve them with hot butter and old fashioned molasses. Do y’all eat molasses up yonder? I could send you a jar.

  2. Annie says:

    :D Oh my hail! I just snorted some rice from my sushi from that comment!! We have molasses but I’m guessing we don’t eat it nearly as often as we should!

  3. paxye says:

    I am about to make these… it is rainy and miserable and I need a bit of a snack to brighten the day…

  4. paxye says:

    oh.. btw… that looks more like a sweet potato than a yam… ;)


  5. Annie says:

    Ha! I just put a *yam* on to boil right before checking my email. I’m making these too since it’s cooler this morning! In fact, I’m just pulling out my *spatula* right now to remove every little bit of yam and honey from the pot. ;-)

  6. Krista says:

    Just about to make these… the kids really loved the ones you brought over so when I came up with the idea to make them, I got a “yes!!!” in response. Great!
    I baked my “yams” (or whatever you call the bright orange one that isn’t like kumera) because I had the oven going anyway, hopefully won’t make much of a diff.

  7. Annie says:

    Oh good! I love these too! Do you see how much puffier these get when they aren’t going straight from oven to xtracycle? :D

    I bet they’ll be so much more flavourful roasted. You’ll probably just have to mash the yams good after they’re cooked.

  8. Krista says:

    Hey, they turned out a bit flatter than yours I think I over-kneaded the dough (with a little help), but they were very nice, and the yams just baked up and I peeled the skin off and they were instantly mush in the bowl…

    Don’t forget to add in your recipe that lime zest is also an option ;) I thought it tasted great!

    K, I really need to be in bed. My bad.

  9. Annie says:

    I see from your flicker page that yours are beautiful! It’s easy to overknead biscuits, I think. They’ll be better next time, I’m sure.

  10. Toni says:

    I’m a little confused as to whether or not I should be using a yam or a sweet potato? I’m from Australia and our sweet potato’s are your kumera and as for yams well I have not really cooked with those. I’m looking forward to making these biscuits once I have this figured out!

  11. Annie says:

    I’d use whatever you like best! I prefer “yams” which for me are the dark orange ones but my best friend calls “sweet potatoes”. They can be used interchangeably.

  12. shannon says:

    Ok, am about to make these for my friends who are commercial fishing right now in an open skiff up the Taku River in the POURING POURING rain. Hope it’s a treat for them when they come in tonight for a warm up. See you soon!

  13. Annie says:

    Of course you’re choosing to make these incredible and yet time consuming yumminess in such conditions! You’re an amazing woman, Shannon. Can’t wait for you to come home! xx

Leave a Reply

Your email address will not be published. Required fields are marked *