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
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Thomas haroun
[email protected]These biscuits were a disappointment. They were dry and crumbly, and they didn't have much flavor.
Leyounce Hendricks
[email protected]I'm not a big fan of sweet potato biscuits, but these were actually pretty good. I would definitely make them again.
Kakuru Nathan
[email protected]These biscuits are way too sweet for my taste. I think I'll try a different recipe next time.
SM Saddam
[email protected]I followed the recipe exactly, but my biscuits didn't turn out as fluffy as I hoped. I'm not sure what went wrong.
sha mukhlis
[email protected]These biscuits are a bit more dense than I expected, but they're still very good. I think they would be great served with a warm bowl of soup or stew.
Fuzzy Golden
[email protected]I love the combination of sweet potatoes and spices in these biscuits. They're perfect for a fall breakfast or brunch.
gods of the underdead
[email protected]These biscuits are a great way to use up leftover mashed sweet potatoes. They're also a fun and unique twist on the classic biscuit recipe.
Parivesh Thami
[email protected]I was a bit skeptical about these biscuits at first, but I was pleasantly surprised. They're really good! The sweet potato flavor is subtle, but it adds a nice touch of sweetness to the biscuits.
Janet Gabriel
[email protected]These biscuits are so easy to make, and they're absolutely delicious. I love that they're made with sweet potatoes, which gives them a unique and flavorful twist.
Rais jamil
[email protected]I've tried many sweet potato biscuit recipes, but this one is by far the best. The biscuits are incredibly moist and flavorful, and they have a beautiful golden brown crust. I will definitely be making these again and again.
Bernadette Campos
[email protected]These biscuits were a hit at my last dinner party! They're so light and fluffy, with a perfect balance of sweetness and savory flavors. My guests couldn't stop raving about them.