HomeUncategorized Thomas Jefferson's Sweet Potato Biscuits

Thomas Jefferson's Sweet Potato Biscuits

Posted in : Uncategorized on by : wesleytyler

Thomas Jefferson’s Sweet Potato Biscuits

Makes about 2 dozen biscuits.
These biscuits, faithfully re-created every day at City Tavern (in Philadelphia), were adapted from Thomas Jefferson’s food writings; unsurprisingly, they include one of Thomas Jefferson’s favorite ingredients, pecans.

5 cups all-purpose flour
1 cup packed light brown sugar
2 tbls. baking powder
1 1/2 tsps. ground cinnamon
1 tsp. salt
1 1/2 tsps. ground ginger
1/2 tsp. ground allspice
1 cup vegetable shortening
2 cups roasted, mashed and cooled sweet potatoes
1 cup heavy cream
1/2 cup coarsely chopped pecans

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, stir together the flour, brown sugar, baking powder, cinnamon, salt, ginger and allspice.
3. Add the shortening and cut in with 2 knives until crumbly.
4. Add the sweet potatoes and mix well with a wooden spoon.
5. Add the cream and pecans and stir just until moistened.
6. 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.
7. Bake for 25-30 minutes, until golden brown. Serve warm or let cool on a wire rack.

Chef’s note: This biscuit dough freezes beautifully unbaked. Just layer the dough between wax paper and store for up to three months. Defrost the dough and follow baking directions.

Waste Some Time?
Please follow and like us:

Social media & sharing icons powered by UltimatelySocial