THOMAS JEFFERSON'S SWEET POTATO BISCUITS 1774
This recipe is from the National Constitution Center (NCC), Philadelphia PA. According to the NCC, Thomas Jefferson's biscuits were served at the first meeting of the First Continental Congress in 1774 and are served today at the famous City Tavern (built in 1773) located in Philadelphia's historic district at 2nd and Walnut Streets. These are a light, tasty biscuit (scone), with or without the pecans. I enjoy them with butter and honey. The nutrition can be improved by using a margarine instead of butter and leaving out the pecans.
Provided by Aimee88
Categories Breads
Time 30m
Yield 10-12 biscuits, 10-12 serving(s)
Number Of Ingredients 11
- Ingredients
2 1/2 cups all-purpose flour |
1/2 teaspoon allspice |
1/4 cup brown sugar |
1/2 cup butter, cut in small pieces |
1 tablespoon baking powder |
1/2 cup milk |
3/4 teaspoon salt |
3/4 cup sweet potato, mashed (about 1 large Virginia Sweet Potato) |
1/2 teaspoon cinnamon |
1/2 teaspoon ginger |
1/2 cup pecans, chopped |
Steps:
- Preheat oven to 450°F.
- Combine the dry ingredients. Add butter with fork, food processor or pastry cutter until the texture is small crumbs.
- Combine milk and sweet potatoes. Add to flour mixture. Add pecans.
- Knead dough with your hands until it is a smooth mass. Roll out on a floured surface to 1/2" thickness and cut with a 2" biscuit cutter.
- Place on a greased baking sheet 2" apart.
- Bake for about 10-15 minutes, or until lightly browned.
Nutrition Facts : Calories 271.7, Fat 13.9, SaturatedFat 6.5, Cholesterol 26.1, Sodium 378.1, Carbohydrate 33.1, Fiber 1.8, Sugar 6.1, Protein 4.4
THOMAS JEFFERSON'S SWEET POTATO BISCUITS
Provided by Food Network
Time 1h30m
Yield about 2 dozen biscuits
Number Of Ingredients 11
- Ingredients
5 cups all-purpose flour |
1 cup packed light brown sugar |
2 tablespoons baking powder |
1 1/2 teaspoons ground cinnamon |
1 teaspoon salt |
1 teaspoon ground ginger |
1/2 teaspoon ground allspice |
1 cup solid frozen vegetable shortening |
2 cups roasted, mashed, and cooled sweet potatoes |
1 cup heavy cream (plus more if needed) |
1/2 cup coarsely chopped pecans |
Steps:
- Preheat oven to 425 degrees. In a large mixing bowl, stir together the flour, brown sugar, baking powder, cinnamon, salt, ginger, and allspice. Add the shortening and cut in with 2 knives or hands until crumbly. In another bowl combine sweet potatoes, cream and pecans. Make well in dry ingredients and add potato-cream mixture. Mix to combine. Turn the dough out onto a lightly floured surface. Roll out the dough to 1 1/2 inches thick. Cut out with a 2-inch floured biscuit cutter. Place biscuits 1-inch apart on ungreased baking sheets. Bake for 5 minutes, then turn down temperature to 375 and bake for another 10 to 15 minutes until golden brown. Serve warm or let cool on a wire rack until room temperature.
SWEET POTATO BISCUITS
Make and share this Sweet Potato Biscuits recipe from Food.com.
Provided by coconutcream
Categories Breads
Time 32m
Yield 16 serving(s)
Number Of Ingredients 4
- Ingredients
2 1/2 cups buttermilk biscuit mix |
1/3 cup margarine, softened |
1 cup sweet potato, cooked and mashed |
1/2 cup milk |
Steps:
- Preheat oven to 450°F.
- Stir together all ingredients until soft dough forms.
- Place dough on surface dusted with biscut baking mix. Roll dough in baking mix to coat. Shape into a ball.
- Knead 3-4 times.
- Roll 1/2 inch thick.
- Cut with 2 1/2-inch cutter dipped in baking mix.
- Place with edges touching on ungreased cookie sheet.
- Bake 10-12 minutes or until golden brown.
Nutrition Facts : Calories 126, Fat 7, SaturatedFat 1.6, Cholesterol 1.4, Sodium 291.8, Carbohydrate 13.9, Fiber 0.6, Sugar 2.5, Protein 1.9
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