Thomas Jeffersons Sweet Potato Biscuits 1774 Recipes

Steps:

• 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.

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.

Steps:

• Preheat oven to 400°F.
• Prick sweet potato several times with a fork, place it directly on the oven rack, and bake until very tender, about 1 1/4 hours.
• Let cool completely.
• Position oven rack in the top 1/3 of oven and preheat oven to 450°F.
• Put vinegar into a liguid measuring cup and add the soy milk, this sours the soy milk for a buttermilk replacement.
• Peel sweet potato and force it through the medium disk of a food mill, or a large-mesh sieve into a bowl.
• Add soured soy milk and whisk until smooth.
• In a large bowl, sift together the all-purpose flour, cake flour, baking powder, and sugar (if using dry sweetener, add liquid sweetener to the wet mixture).
• Add the shortening and butter and cut them into the dry ingredients using a a pastry blender, until they resemble corn kernals.
• Add the wet mixture and stir until a soft, crumbly dough forms.
• Turn the dough out onto a well-floured surface and knead 8 to 10 times, until it just holds together.
• Roll out and pat the dough into a rectangle 6 by 12 inches.
• Using a knife or cookie cutter, cut the dough into 12 rectangular biscuits.
• Transfer the biscuits to an ungreased insulated baking sheet (recommended) or doubled regular baking sheets.
• Bake until the biscuits have risen and their edges and bottoms are lightly browned, 12 to 14 minutes.