Thomas Jefferson's Sweet Potato Biscuits

Thomas Jefferson's Sweet Potato Biscuits
Thomas Jefferson's Sweet Potato Biscuits

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 5

    cups all-purpose flour

  • 1

    cup light brown sugar - (packed)

  • 2

    tablespoons baking powder

  • 1 1/2

    teaspoons ground cinnamon

  • 1

    teaspoon salt

  • 1

    teaspoon ground ginger

  • 1/2

    teaspoon ground allspice

  • 1

    cup solid frozen vegetable shortening

  • 2

    cups mashed roasted sweet potatoes cooled

  • 1

    cup heavy cream plus more if needed

  • 1/2

    cup coarsely-chopped pecans

Directions

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. This recipe yields about 2 dozen biscuits.

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