Thomas Jeffersons Sweet Potato Biscuits 1774 Recipes
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
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
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.
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