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