Thomas Jefferson's Sweet Potato Biscuits

Total Time:
1 hr 30 min
Prep:
10 min
Cook:
1 hr 20 min

Yield:
about 2 dozen biscuits

Ingredients
  • 5 cups all-purpose flour
  • 1 cup packed light brown sugar
  • 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 roasted, mashed, and cooled sweet potatoes
  • 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.


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