Up next in 10
Love & Best Dishes: Some Kinda Good Sweet Potato Biscuits Recipe | Easy Biscuit Recipe
Aug 6, 2023
Some Kinda Good Sweet Potato Biscuits Recipe | Easy Biscuit Recipe - Rebekah Faulk Lingenfelser is making her southern biscuits from scratch from her Some Kinda Good food blog and cookbook.
Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU
------------------------
Some Kinda Good Sweet Potato Biscuits Recipe: https://www.pauladeen.com/recipe/some-kinda-good-sweet-potato-biscuits/
------------------------
For more Love & Best Dishes videos, click here: https://www.youtube.com/watch?v=53RSO_o1DX0&list=PL2LHabI5sYyFSVQ49oX2ffNPnKt3F8_zB
------------------------
Follow me on Facebook: https://www.facebook.com/pauladeen/
Follow me on Instagram: https://www.instagram.com/pauladeen_official/
Follow me on Pinterest: https://www.pinterest.com/pauladeen/
Sign up for my Newsletters: https://mailchi.mp/pauladeen.com/youtube
------------------------
Sign up for my email mailing list and get 3 FREE helpful kitchen printables: https://www.pauladeen.com/printables/
Find more recipes and videos on my website: https://www.PaulaDeen.com
Click here to shop my products on my online store: https://pauladeenshop.com/
Click here to visit my Amazon shop page: https://www.amazon.com/pauladeen
------------------------
#pauladeen #loveandbestdishes
Show More Show Less View Video Transcript
0:00
- Hey, y'all, I've got a treat for y'all today
0:05
because I have my friend in here, Rebekah,
0:09
it's Franklin.
0:10
- Faulk
0:11
- Faulk. - Yes ma'am.
0:12
- Rebekah Faulk.
0:12
But listen, her married name,
0:15
I ain't even going to try to pretend like I can say it.
0:18
- Lingenfelser.
0:20
- Lingenfelser.
0:21
Oh, I can say it
0:22
if you say it and then I follow you immediately.
0:25
Lingenfelser.
0:26
- You got it.
0:28
- Yes ma'am. - Lingenfelser.
0:30
- You got it.
0:31
- So I wanna just tell y'all a little bit about Rebekah,
0:36
but she knows her story better,
0:39
better than anyone.
0:41
So I want her to tell you.
0:43
She is an author,
0:46
she's a private chef.
0:49
She's a TV personality.
0:51
So I want Rebekah to tell y'all her story.
0:56
We'll just stand up here chatting.
0:59
This is her trip to
1:04
"Who Wants To Be The Next Food Network Star."
1:06
- [Rebekah] Yes, ma'am.
1:07
- And that the show that you own.
1:08
- [Rebekah] Yes, ma'am.
1:09
- And all these are pictures from that experience.
1:12
And I'm so glad you got these.
1:14
- Yeah.
1:15
- So tell everybody who and what you are.
1:18
- Yes, ma'am.
1:19
Well, thank you for having me.
1:20
It's an honor- - Oh listen.
1:21
- to stand here next to you.
1:22
- I'm so, I'm delighted, honey.
1:24
I'm delighted. - Oh my goodness.
1:25
- I've always enjoyed every minute we've spent together.
1:27
- Well, thank you.
1:28
Thank you.
1:29
Hey y'all.
1:30
I'm Rebekah Faulk Lingenfelser.
1:32
I'm from "Some Kinda Good",
1:34
many of y'all follow me there on Facebook.
1:36
If you don't, I hope you will.
1:39
And I'm just honored to be here today with Paula Dean.
1:42
She has taught me from afar,
1:43
been a mentor for many, many years.
1:45
- Oh my gosh.
1:46
- Like so many I'm sure.
1:47
But taught me the art of southern coastal cuisine.
1:49
And I am currently a student at local culinary school
1:53
here in Savannah,
1:54
finishing my culinary degree
1:55
but have always loved southern food,
1:58
and seafood and cooking,
2:00
and there's so much good food right here in Savannah.
2:02
- She's a Savannah girl, y'all,
2:05
were you born and raised here?
2:07
- My husband's born and raised in Savannah.
2:09
I actually grew up in two places.
2:11
A little country town called Blythe, Georgia.
2:13
- Okay.
2:14
- 30 miles south of Augusta.
2:15
And then Macon, Georgia,
2:17
a little town called Jeffersonville, Twiggs County.
2:20
- Straight down from Atlanta.
2:21
- Yes. Yes.
2:22
- And I was raised in Albany, Georgia.
2:24
That's straight down from Macon kind of.
2:27
- Yes.
2:28
We're just two good old Georgia girls.
2:29
- I'm telling you,
2:30
two good old Georgia girls.
2:31
- That ended up in Savannah.
2:32
- Yes. Yes.
2:33
And it loves to show their love through food.
2:38
- Yes.
2:39
- To our family and friends.
2:41
- Right.
2:42
- And we love eating good food.
2:44
- That's right.
2:45
I mean, if you, - Any good food.
2:46
- If you love eating good,
2:47
you gotta learn how to cook it.
2:48
That's why- - You know what?
2:49
I kept waiting for my mama to come over to my house
2:51
after I married and she didn't show up.
2:54
- Oh, what?
2:56
(both laughing)
2:57
So I said, "I guess it's up to me now."
2:59
- Lord.
3:01
- But Rebekah is gonna share her recipe
3:05
for sweet potato biscuits.
3:07
- Yes ma'am.
3:08
- So I'm gonna kind of step outta your way Rebekah.
3:11
- Okay, all right.
3:12
- And she's working on her second book now
3:16
y'all and what's the name of your second book?
3:17
- Yes, it's called "Unique Eats and Eateries of Savannah."
3:21
It's part of a national series with Reedy Press,
3:24
and it's gonna feature over 80 restaurants here in Savannah.
3:28
Meat markets, bakeries,
3:30
including your restaurant,
3:31
The Lady and Sons. - Thank you.
3:33
Thank you, thank you.
3:34
- So I'm very excited
3:35
that comes out in the spring of 2024.
3:36
- Excuse me y'all, I dropped some.
3:38
(both laughing)
3:39
- But today we're gonna make these sweet potato biscuits.
3:42
I grew up eating these for breakfast.
3:44
My mom and grandma and great grandma love to make 'em.
3:47
So it's real easy.
3:49
Just a few ingredients.
3:51
So we're gonna start with a little bit of all purpose flour.
3:53
This is just about 1 1/2 cups of all purpose flour.
3:59
We'll mix up our dry ingredients first.
4:01
- [Paula] Okay.
4:02
- Got a little bit of salt here.
4:04
- [Paula] Okay.
4:05
- [Rebekah] There's some baking powder.
4:07
- [Paula] Okay.
4:08
- [Rebekah] And then about-
4:09
- [Paula] That's gonna make 'em fatty.
4:11
- [Rebekah] Yeah, help 'em to rise up good.
4:13
And about three tablespoons or so of sugar
4:15
for a little sweetness.
4:16
- [Paula] Okay, yeah, you've got to bring the sweetness
4:18
of those sweet potatoes out don't you?
4:20
- Yes, exactly and that's all there is to that.
4:23
And then we have our wet ingredients here.
4:26
This is two sweet potatoes that have been peeled and cooked.
4:30
They've been boiled and just mashed up.
4:33
So we may not need all of these
4:36
but I'm gonna go ahead- - Okay, yeah.
4:36
- Put em in this bowl.
4:38
- Oh yeah, yeah.
4:39
- Now just added a little bit of milk
4:41
to these sweet potatoes,
4:42
and you don't need to use all of it.
4:44
You wanna add it a little bit at the time
4:46
so you don't have too much moisture.
4:48
But we'll add more later if we need that.
4:50
- [Paula] Hmm, hmm, hmm,
4:52
I love sweet potatoes and they're so good for you.
4:54
You know?
4:55
- They are, yes.
4:56
We put 'em in biscuit.
4:57
- Much better than a white potato, but,
4:59
oh God, my white potatoes, I just adore.
5:03
- Oh, me too, I love it.
5:04
- All right honey, watch your short leg.
5:06
- So I need a little, a knife,
5:08
and a little cutting board so I can dice up this butter.
5:11
- Okay.
5:13
- And it's important - I will get you one.
5:13
- that it's really cold.
5:15
- [Paula] Well, that's really cold.
5:17
Yes.
5:19
Okay.
5:20
- This is perfect.
5:21
Fresh out of the fridge.
5:22
I'm just dicing up this butter into little cubes,
5:25
so it'll make it easier to combine
5:28
in our flour mixture.
5:31
All right and then we're just gonna add this butter
5:35
into our flour and we're gonna use a,
5:37
you can use your hands or a fork.
5:40
If you have a pastry cutter, that's fine too.
5:43
All right, so I just wash my hands, y'all.
5:45
But I got our flour and butter mixture
5:47
to little pea size crumbles.
5:48
- [Paula] And a good job you did.
5:49
- Thank you, ma'am.
5:50
We're gonna add our sweet potato mixture.
5:53
Combine our wet and dry ingredients right in here now.
5:56
And this is where we make that dough.
5:57
- [Paula] So that was two potatoes
5:59
and it looked like you used-
6:01
- [Rebekah] Just a little bit.
6:02
- [Paula] Maybe 1/3 of a cup of milk.
6:04
Or maybe even 1/4 of a cup of milk.
6:06
- [Rebekah] Yes, just a little bit.
6:07
And we might need some more,
6:08
but we're just gonna mix this up.
6:10
- [Paula] You can add it as you go, can't ya.
6:11
- [Rebekah] Right.
6:12
And if your batter's too wet
6:14
you can add a little more flour.
6:16
If it's too dry, add a little more milk.
6:18
- [Paula] Right, so let's make sure everybody sees
6:21
about how tight you've got that.
6:23
These are gonna be delicious.
6:25
You know, I was worried when you told me
6:27
you needed two tablespoons of butter.
6:29
- [Rebekah] Right.
6:30
That's just for dressing the top.
6:31
- [Paula] And then you ask for a cold stick,
6:35
a full stick of butter.
6:37
I said, "Okay, that girl's got it going on."
6:40
Got it going on.
6:41
- [Rebekah] Never have too much butter.
6:42
- [Paula] No.
6:45
- [Rebekah] Okay.
6:48
So let's get in here now.
6:50
(spatula clanking)
6:50
I'll have to add all of this flour.
6:52
- [Paula] These are gonna be delicious.
6:54
- All right y'all.
6:55
I've washed my hands up.
6:56
This can be a little bit of a messy job
6:57
but don't be scared of it.
6:59
Just work with it until you get it
7:00
where it needs to be. - Do it.
7:01
- I had to add a good bit more flour
7:04
'cause these were sticky, but now we're good.
7:06
I've padded this out to about an inch thick.
7:09
And you can see I've got my biscuit cutter here.
7:10
It's about two inches.
7:12
And here's a little tip, you just wanna dip
7:14
that into your flour so it'll help it not stick.
7:17
And Paula's got my cast iron skillet going over here.
7:21
We're going to transfer these biscuits to this hot skillet.
7:24
- Yeah, so they'll get a little crust over bottom right?
7:26
- And that helps 'em rise up.
7:27
- [Paula] I can't wait to eat a biscuit, honey.
7:30
- [Rebekah] Now see my scraps here,
7:32
I'm just going to kind of-
7:33
- [Paula] Yeah,
7:34
'cause you can get - Re-roll
7:34
- [Paula] two more biscuits, honey.
7:36
- [Rebekah] You have to add a little bit more flour to it.
7:38
- [Paula] Yeah, yes.
7:39
Alright, look at that girlfriend.
7:42
- [Rebekah] Woo, whatcha talking about.
7:43
- [Paula] Honey, hush,
7:44
I'm gonna finish buttering your,
7:46
buttering your biscuits.
7:47
- [Rebekah] This is where I get excited now.
7:49
- [Paula] I know.
7:50
(Paula laughing)
7:51
- [Rebekah] Just anticipating that flavor.
7:52
- [Paula] Well you know,
7:53
I am so glad I've made sweet potato biscuits before
7:59
on my YouTube show, but it's been a while.
8:03
And it was not my recipe is not your recipe.
8:08
I think I'd rather have your recipe.
8:10
- Oh, well that's a huge compliment.
8:12
- [Paula] So did you say 450?
8:17
- [Rebekah] Yes ma'am.
8:18
We'll do 'em at 450 for about 12 to 15 minutes.
8:20
You just wanna watch your oven.
8:23
- I'll watch it.
8:24
We gonna cook this in my professional oven
8:29
which cooks about 50 degrees hotter.
8:32
- Okay.
8:33
- Than like a home oven.
8:34
- Right.
8:35
- So I'm gonna put 'em in there for you.
8:35
Is there enough butter in there to suit you?
8:37
- Oh, yes ma'am.
8:38
Swimming in butter.
8:39
- Okay.
8:40
- And next up we're gonna make a salt,
8:42
a honey butter,
8:44
that's gonna be some kind of good with these.
8:47
- Rebekah said
8:48
that when the biscuits come outta the oven, y'all,
8:50
you need to run one more piece of butter over 'em.
8:55
- [Rebekah] Yes. Look how good that looks.
8:57
- [Paula] Oh, it looks delicious.
8:59
- They rose up so pretty.
9:01
You can see that crust on the bottom.
9:03
- Yes, I see it.
9:04
I see it.
9:05
- So now we're just gonna make a little honey butter
9:08
to go with these.
9:09
Woo wee, that's still steaming hot.
9:12
- [Paula] Hmmm yes.
9:14
- [Paula] And now I love to eat these
9:15
with this honey butter.
9:17
You could do apple butter or syrup.
9:19
Now we're using Paula's orange blossom honey.
9:22
- And this honey is so, so good.
9:25
Do you need a knife to kinda-
9:28
- Help it along.
9:29
It's coming out.
9:30
I'm just going to do about two tablespoons
9:32
equal part salted butter.
9:34
- Here, lemme help you.
9:35
- Okay,
9:36
(both laughing)
9:37
that's gonna take a while, isn't it?
9:38
- [Paula] You've got the patience of Jade.
9:40
I don't.
9:41
(both laughing)
9:42
- And that's all it is, just two ingredients.
9:44
Now if we weren't using salted butter,
9:46
I would add a little pinch of salt
9:48
but this is salted butter, so.
9:49
- Yes, how about that?
9:51
Does that look like?
9:52
- Perfect.
9:53
And just get in here and stir it around.
9:57
- [Paula] I love honey butter.
9:59
- [Rebekah] Cut some of those open
10:00
if you wanna go ahead and take one off.
10:02
- [Paula] Yeah.
10:03
Lemme do this.
10:05
(dish clanking)
10:08
- [Rebekah] See how easy that comes together?
10:10
- [Paula] Yes.
10:11
Because we're using softened butter y'all.
10:12
- [Rebekah] Softened is the key, yes.
10:15
- [Paula] So,
10:16
- [Rebekah] Ooh wee.
10:17
Now look how pretty that is.
10:19
Isn't that a pretty biscuit?
10:20
I'm telling you.
10:21
- [Paula] To pretty to eat honey.
10:22
- [Rebekah] We gonna cut this open.
10:24
You can see how tender and moist it is.
10:27
This little fleck of sweet potatoes.
10:29
- [Paula] Hush.
10:31
- [Rebekah] Ooh wee.
10:32
- [Paula] And oh my goodness.
10:36
- [Rebekah] A little butter right on there Like that?
10:37
- [Paula] Yeah.
10:39
- [Rebekah] Some kind of good.
10:40
(Paula laughing)
10:41
- [Paula] Some kind of good honey.
10:43
- [Rebekah] Yes. - All right.
10:44
I'm gonna kind of spread that around.
10:50
- [Rebekah] Oh yeah.
10:51
(Paula laughing)
10:54
- You and I could be
10:56
in some serious trouble if we ate too many meals together.
10:59
- I mean to tell you.
11:00
(Rebekah laughing)
11:02
- Hmm hmm.
11:03
- What you think?
11:04
- Hmm hmm.
11:07
- Still hot too.
11:10
- You know, I think what I like about yours,
11:12
Rebekah is
11:16
strong sweet potato.
11:18
I mean, you got enough sweet potato in it
11:20
to really give it that.
11:22
- You gonna call it a sweet potato biscuit,
11:23
it ought to tastes like sweet potatoes.
11:25
- That's right.
11:27
- It's nothing worse than ordering something, you know,
11:29
and you can't find the flavor.
11:31
- It's so hot its making my nose run.
11:34
(Rebekah laughing)
11:36
Mm.
11:39
- Delicious.
11:40
- Mm.
11:42
- Great for breakfast.
11:43
Great as a side dish
11:44
on the table with some pork chops or-
11:47
- Fried chicken.
11:48
- Fried chicken, yeah.
11:50
Some kind of good.
11:51
- Wow, some kind of good y'all.
11:54
Some kind of good.
11:55
- [Rebekah] Yeah, so it's a good old family recipe.
11:58
It'll never fail you.
12:00
- Thank you.
12:01
(dish clanking)
12:02
Whoa, did I make y'all nervous?
12:05
I'm just gonna scoop out a little bit more honey
12:07
'cause I love my honey.
12:10
I wanna thank you so much for
12:14
spending time with all of us today.
12:15
- Oh my goodness.
12:17
- And
12:20
I go to talk as soon as I take a big old bite.
12:23
- You just enjoy that biscuit,
12:26
I'm telling you.
12:27
- But I wanna thank you so much
12:29
for coming and spending time with us today.
12:32
- Oh my goodness.
12:33
- And sharing your recipe for sweet potato biscuits.
12:36
- Yes ma'am.
12:37
- Don't get any more southern than this.
12:38
- That's right.
12:39
- You know it?
12:40
- Yeah, that's right.
12:41
- So thank you Rebekah.
12:42
Check her out.
12:43
Do you have a website or?
12:44
- Yes ma'am.
12:45
RebekahLingenfelser.com or somekindagood.com
12:48
a little easier to spell,
12:49
(both laughing)
12:50
that is kinda with an A,
12:53
not kind of, but kinda.
12:54
Some kinda good.
12:56
And Paul, just-
12:57
- K I N D A.
12:58
- Sure appreciate you having me.
12:59
I mean it's-
13:00
- Oh listen honey-
13:00
- such a dream come true
13:02
to cook with this lady right here,
13:03
a living legend.
13:04
and I'm honored really.
13:07
I've watched you cook in this kitchen
13:09
for so many years on TV.
13:10
And to stand right by you is a surreal experience.
13:13
- Thank you, you're so sweet.
13:15
- Yes ma'am.
13:16
And I know my mama's gonna be proud.
13:18
- Yes, yes, yes.
13:21
So love and best dishes, y'all.
13:22
Please try Rebekah's sweet potato.
13:25
See how rich that is with the sweet potato?
13:28
You didn't skimp on that sweet potato.
13:31
- That's right.
13:32
- Love it.
13:37
- Hey y'all, it's Paula Dean,
13:39
now if you enjoyed this video
13:41
be sure to like it and click the subscribe button
13:45
as well as a notification bell
13:47
to be alerted when I post a video.
13:51
Love and best dishes, y'all.
#Food & Drink
#Hobbies & Leisure