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    You are in: Home / Recipes / Thomas Jefferson's Sweet Potato Biscuits 1774 Recipe
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    Thomas Jefferson's Sweet Potato Biscuits 1774

    Thomas Jefferson's Sweet Potato Biscuits 1774. Photo by KateL

    1/1 Photo of Thomas Jefferson's Sweet Potato Biscuits 1774

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Aimee88's Note:

    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.

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    Ingredients:

    Serves: 10-12

    Yield:

    biscuits

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 450°F.
    2. 2
      Combine the dry ingredients. Add butter with fork, food processor or pastry cutter until the texture is small crumbs.
    3. 3
      Combine milk and sweet potatoes. Add to flour mixture. Add pecans.
    4. 4
      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.
    5. 5
      Place on a greased baking sheet 2" apart.
    6. 6
      Bake for about 10-15 minutes, or until lightly browned.

    Browse Our Top Rolls/Biscuits Recipes

    Ratings & Reviews:

    • on October 12, 2013

      55

      Love these! Had them at City Tavern when we lived in South Jersey....delicious!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 26, 2012

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 29, 2008

      55

      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 (Baklava Salmon (Salmon With Honey, Butter, Walnuts, and Mustard)) and asparagus (Baked Asparagus) 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 Delicious Pumpkin Butter (Fat Free)...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...

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Thomas Jefferson's Sweet Potato Biscuits 1774

    Serving Size: 1 (64 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 271.6
     
    Calories from Fat 125
    46%
    Total Fat 13.9 g
    21%
    Saturated Fat 6.5 g
    32%
    Cholesterol 26.1 mg
    8%
    Sodium 378.1 mg
    15%
    Total Carbohydrate 33.1 g
    11%
    Dietary Fiber 1.7 g
    7%
    Sugars 6.0 g
    24%
    Protein 4.4 g
    8%

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