Thomas Jeffersons Sweet Potato Biscuits Recipes

THOMAS JEFFERSON'S SWEET POTATO BISCUITS 1774

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.

VINTAGE SWEET POTATO BISCUITS WITH HONEY BUTTER

Steps:

• Preheat the oven to 450 degrees F.
• Make the biscuits: Place the sweet potatoes, milk and melted butter in a large bowl and stir until thoroughly combined.
• Set a sifter or fine-mesh sieve over a medium bowl. Resift the 1 1/4 cups flour into the bowl, then sift in the remaining dry ingredients and whisk together. Transfer the dry ingredients to the sweet potato mixture and stir just until a soft dough forms (it'll be pretty sticky).
• Turn the dough onto a lightly floured board and toss until smooth. Roll out the dough 1/2 inch thick, then stamp out as many biscuits as you can (about 15) with a 1- to 1 1/2-inch floured biscuit cutter. Place the biscuits on a parchment-lined baking sheet. Bake until just golden brown, 15 to 20 minutes.
• Meanwhile, make the honey butter: Simply whisk together the butter, salt and honey in a small bowl until smooth.
• Serve the sweet potato biscuits warm with the honey butter.