Thomas Jefferson’s Sweet Potato Biscuits are an historic, incredible treat that affords the best American culinary traditions in each biscuit. Mr. Jefferson, aside from being a statesman, author of the Declaration of Independence, our third President, an architect and farmer, was also a great cook and connoisseur, credited with bringing the recipe for ice cream to these shores. His biscuit recipe uses the best of Southern cuisine; pecans, brown sugar and sweet potatoes.
- 5 Cups flour; plus more
- 1 Cup light brown sugar (packed)
- 2 Tablespoons baking powder
- 1 1/2 teaspoons cinnamon
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1 Cup shortening
- 2 Cups mashed cooked sweet potatoes; cooled
- 1 Cup whipping cream
- 1/2 Cup coarsely-chopped pecans
- Stir together flour, brown sugar, baking powder, cinnamon, salt, ginger and allspice in large mixing bowl. Cut in shortening with 2 knives or dough cutter until crumbly. Add sweet potatoes and mix well with wooden spoon. Add cream and pecans and stir just until moistened.
- Turn dough out onto a lightly floured surface. Roll out dough to 1 1/2 inches thick. Cut out biscuits with a floured 2-inch biscuit cutter. Place biscuits 1 inch apart on ungreased baking sheets.
- Bake at 350 degrees until golden brown, 25 to 30 minutes. Serve warm or cool on wire rack to room temperature.
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