Cheddar Biscuits And Sweet Potato Muffins with Salted Caramel Sauce Recipes From Chef Nikki Miller-Ka

4:40 AM, Oct 7, 2012   |    comments
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Cheddar Biscuits Recipe

Makes 12

4 cups all-purpose flour
2 Tbsp baking powder
1/2 tsp salt
2 sticks butter, cold, cut in pieces
1 1/2 cups milk
2 cups sharp cheddar cheese, shredded

Preheat oven to 350 degrees F. Sift dry ingredients in a bowl. Cut butter with your food processor, fork, or pastry cutter until the mixture looks like course crumbs (pea sized). Pour in the milk and stir until the ingredients are moistened. Lightly flour the counter or another work surface and turn out the dough onto the surface. Pat into a circle between 1/2 and 3/4 inches thick. Pour/Sprinkle 1 cup of cheese onto biscuit circle. Fold over to incorporate cheese. Repeat. Cut biscuits into desired shapes. Rework scraps and cut them into shapes as well. Bake for 15 to 20 minutes.

Sweet Potato Muffins with Salted Caramel Sauce Recipe
Makes 12

1 3/4 cups cake flour
1 cup brown sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp Kosher salt
1 Tbsp pumpkin pie spice
1 cup mashed baked sweet potato, cooled
1/2 cup milk
2 eggs, lightly beaten
3 Tbsp vegetable oil
1 1/2 teaspoons orange zest

Preheat oven to 375 degrees F. Lightly grease 12 muffin cups with nonstick spray.

In a large bowl, stir together flour, brown sugar, baking powder, baking soda, salt, pumpkin pie spice.

In a large measuring cup or bowl, mix together sweet potato, milk, eggs, oil, and orange zest until blended. Add milk mixture to flour mixture and stir just to combine.

Spoon batter into prepared muffin cups, fill halfway. Bake for 15-20 minutes, or until a toothpick inserted in center of one muffin comes out clean. Remove muffin pans to wire rack. Cool for 5 minutes before removing muffins from cups; finish cooling on rack.

Serve warm, or cool completely and store in an airtight container at room temperature.

Salted Caramel Sauce
Makes about 2 cups

1 1/2 cups sugar
1/3 cup water
1/4 cup heavy cream
1/2 tsp Kosher salt

Pour sugar and water into a large heavy-bottomed saucepan. Cook over low heat until the sugar dissolves. Don't stir. Increase the heat and boil uncovered until the sugar turns a medium brown, about 5 to 7 minutes. Stir occasionally with a wooden spoon or heat-safe rubber spatula. It will go from caramel to burnt sugar very quickly. Stand back to avoid splattering, and slowly add the cream. Simmer until the caramel dissolves and the sauce is smooth and thick, about 2 minutes. Stir in the kosher salt.

The salted caramel sauce will keep in the refrigerator up to 2 weeks. Reheat before serving. 

Nikki Miller-Ka
Personal Chef/Chef Instructor
Owner, Nik Snacks

Nikki Miller-Ka

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