Thomas Jefferson's Sweet Potato Biscuits 1774
photo by May I Have That Rec
- Ready In:
- 30mins
- Ingredients:
- 11
- Yields:
-
10-12 biscuits
- Serves:
- 10-12
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
directions
- 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.
Reviews
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These worked out nicely for us...I tagged this recipe playing the "I Recommend..." game based on KateL's review and went with her idea to simply approach them as a scone because I am not a biscuit eater~maker either...{{LOL}} :)-I do however have "scones in me bones", being raised on them as a "BLD&T" :) I used a left-over baked sweet potato from dinner the nite before...mashed it flavored with vanilla soy, cinnamon, and brown sugar...used a little less butter (& LOTS of pecans)... no reason there (w/ the butter)- just saving some to grease my pans and hands because no rolling out after kneading...just a pluck and drop type'othing...got 14 "bics-scones" and served with a dinner of salmon (recipe#108775) and asparagus (recipe#21438) which is very not norm in my house cause I usually serve more like rawish-veganish based dinners... but this was a special event and I was "playing being a Martha"...lot of left-over "bics-scones" that I served as breakfast/brunch/snack with some recipe#71837...mr. free-free was really into these, very "olde homey" recipe & it was his special event so THANKS Aimee...great recipe and good times... :) very Autumn festive...and fun...
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4 Stars, these tasted fine -- sweet potato, some brown sugar and chopped pecans lent a slightly sweet taste -- but my biscuits were fairly flat, and it could well be chef error as I normally don't make biscuits from scratch (I normally do not eat them). I was intrigued with these because the sweet potato gave these biscuits more nutritional value, and because I was born in Charlottesville VA, site of Thomas Jefferson's home, Monticello. DH, our household's biscuit eater, was turned off by the sunken appearance, so I am not likely to make these again. I would appreciate any suggestions to yield a higher biscuit shape, as I enjoyed the taste. Or is the solution to call these scones? These were served with Recipe #314698 #314698 and Recipe #323054 #323054. Thanks for posting, Aimee, you have such intriguing recipes. Made for Fall 2008 Pick-a-Chef.
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Made exactly as written, except I left out the pecans. They rose beautifully, as they should have with that amount of baking powder. I was trying to duplicate the biscuits that our ham sandwiches were on at Gadby’s Tavern in Alexandria. That was 9 years ago, so my memory isn’t great, but I recall enjoying those sandwiches immensely - just like we enjoyed these biscuits with leftover Easter ham tonight! I had to cover the tops with foil when they were brown enough but not done inside. The again, I made big biscuits so maybe that was why they weren’t done in the middle whenthe tops were done. Some of my bottoms burned and some didn’t so I wonder if I have a hot spot in the oven. I may drop the temp a little next time, or try two cookie sheets stacked together. But there will be a next time. These were fabulous!
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My 20 year old daughter, who does not like to cook, made these for Thanksgiving dinner and they were a big success. They were light and had a nice spice taste. She is now receiving requests for the receipe. I also made them one morning for breakfast. They are a very good with coffee. Big thumbs up on this one.
RECIPE SUBMITTED BY
<p>I am living happily as a housewife in the English countryside (having grown up in rural Pennsylvania). This leaves me time to explore new recipes. I enjoy cooking and eating.<br /> <br />I love to bake, and my family likes treats, so we have cookies, muffins, and new-to-me English desserts sometimes, and I'm baking bread again.<br /> <br />My life also allows time for my other passions, reading and gardening. <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /></p>