Sweet Potato Biscuit Bars with Pineapple Glaze

star rating (5) rate this recipe »
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 8 biscuit bars

Recipe photo

Sweet potato biscuits can either go savory or sweet, depending on your mood. These biscuits definitely fall into the latter category, especially with the added glaze. Richly studded with cranberries and dried pineapple, the flavors will remind you of fall holidays and family gatherings.

Sweet Potato Biscuit Bars with Pineapple Glaze

star rating (5) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 8 biscuit bars
Published: 07/16/2012

Ingredients

biscuits

  • 4 cups King Arthur Self-Rising Flour
  • 1 teaspoon allspice
  • 12 tablespoons cold unsalted butter
  • 2 cups cooked sweet potato, packed
  • 1/4 cup cold milk
  • 1 cup dried cranberries
  • 1/2 cup dried pineapple, diced
  • 4 tablespoons butter, softened (1/2 stick)

pineapple glaze

  • 1 cup confectioners' sugar
  • 1 to 2 tablespoons pineapple juice (first choice), milk, or water

Tips from our bakers

  • No self-rising flour? Use 3 3/4 cups King Arthur Unbleached All-purpose Flour, 1 tablespoon baking powder and 1 teaspoon salt.
  • Fresh pineapple juice can be used in the glaze instead of powder. Just combine confectioners' sugar and juice to make a soft, spreadable glaze.

Directions

see this recipe's blog »

1) Preheat the oven to 425°F. Line two baking sheets with parchment paper and set aside.

2) In a large mixing bowl, whisk together the self-rising flour,allspice and dried fruits. Dice the cold butter into small cubes and work into the flour mixture until it resembles chunky granola, with some larger bits of butter still remaining.

3) Mix in the sweet potato and milk until you have a moist, cohesive dough. If the dough is on the drier side, add more milk until it is moist and slightly sticky.

4) Turn the dough out onto a very lightly floured surface and pat out to a 10" x 14" rectangle. Transfer the rectangle to one of your parchment-lined baking sheets and brush the dough with half of the softened butter.

5) Place the butter-topped dough into the freezer for 10 minutes. Remove and fold the dough in thirds, like a business letter. The cold layer of butter will help give flakiness to the final biscuits.

6) Repeat steps 4 and 5 once more. After you remove the dough from the freeze and fold, roll or pat the dough out to a rectangle once more and cut the dough into 8 bars, approximately 2" x 4" . You can also cut traditional round or square biscuits if desired.

7) Place the cut biscuits onto the two baking sheets and bake in the preheated oven for 20 to 25 minutes, or until the edges begin to brown slightly.

8) While the biscuits cool slightly, mix the glaze ingredients to a spreadable consistency. Brush over the warm biscuits and serve immediately. For a less sticky treat, you can cool the biscuits to room temperature before serving.

9) Yield: 8 biscuit bars

Reviews

1
  • star rating 03/24/2014
  • Jamie from Norfolk, VA
  • Other than burnt bottoms, these biscuits tasted excellent and were a great way to use up the not-so-popular sweet potatoes that came in our CSA. (Any recommendations on how not to burn the bottom? I had them on the middle rack.) A couple of changes I'll make next time: 1) I will DEFINITELY use my Kitchenaid. I had to use my hands to get these mixed correctly, and even then they took a long time and a lot of muscle. 2) I will add some maple syrup (and cut down on other liquid) so they're a little more sweet.
    I am sorry about the burned bottoms. Do you have an oven thermometer? Are you sure your oven is true to temp.? You may want to try putting an empty cookie sheet on a rack below your biscuits. This could act as a little heat shield to protect the bottoms of your biscuits.~Jaydl@KAF
  • star rating 12/23/2012
  • Wendy K. from Central PA
  • Made these this morning as a trial run for Christmas brunch, and WOW they are fantastic. Not at all hard to make, and I knew before I even tried them that they'd be a winner just by looking at the beautiful dough. Gorgeous presentation, and they tasted even better than they looked! Thanks, KAF!
  • star rating 09/30/2012
  • Soltexc41 from KAF Community
  • made and took to work - got great reviews. Did not have allspice so i used cinnamon cloves and nutmeg
  • 08/24/2012
  • bcjohanson from KAF Community
  • The recipe said 10x14, not 11x14. Christie
    Sorry for the confusion. I'll alert the web team. Frank @ KAF.
  • star rating 08/24/2012
  • bcjohanson from KAF Community
  • This is fabulous. Nothing additional needed. However there is a discrepancy in the size to roll it out. The blog says 8x10 and the recipe says 11x14. Which is right because the butter gets distributed differently? Definitely a keeper. I used fresh pineapple juice with the powdered sugar. Scrumptious. Christie
    Sorry for the confusion. I'll alert the web team. Frank @ KAF.
1
bakershotline

Related recipes