Thomas Jefferson's Sweet Potato Biscuits 1774 |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. Ingredients:
2 1/2 cups all-purpose flour |
1/2 teaspoon allspice |
1/4 cup brown sugar |
1/2 cup butter, cut in small pieces |
1 tablespoon baking powder |
1/2 cup milk |
3/4 teaspoon salt |
3/4 cup sweet potato, mashed (about 1 large virginia sweet potato) |
1/2 teaspoon cinnamon |
1/2 teaspoon ginger |
1/2 cup pecans, chopped |
Directions:
1. Preheat oven to 450°F.
2. Combine the dry ingredients. Add butter with fork, food processor or pastry cutter until the texture is small crumbs.
3. Combine milk and sweet potatoes. Add to flour mixture. Add pecans.
4. 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.
5. Place on a greased baking sheet 2 apart.
6. Bake for about 10-15 minutes, or until lightly browned.
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