Best Thomas Jeffersons Sweet Potato Biscuits 1774 Recipes

SWEET POTATO BISCUITS

Steps:

• Lightly oil or grease a 10-inch cast iron skillet, or line with parchment paper. Set aside.
• In a large bowl, whisk together self-rising flour and sugar.
• Use a pastry blender or two forks to cut in the cold butter until the mixture is crumbly and some pea-size pieces of butter remain.
• In a small bowl, whisk together mashed sweet potatoes and buttermilk. Stir the potato mixture into the flour mixture just until the dry ingredients are moistened. If the dough is too dry, add a little bit more buttermilk. If the dough is too sticky to work with, add a bit more flour.
• Turn out the dough onto a lightly floured surface. Gently knead 4-6 times.
• Press dough to 1-inch thickness.
• Using a round biscuit cutter dipped in flour, cut out biscuits and arrange in the cast iron skillet. Roll out the scraps once, and cut additional biscuits if necessary. Do not continue rolling and cutting or you may end up with tough biscuits.
• Place the skillet in the freezer for 10-15 minutes so that the dough can chill while you preheat the oven.
• Preheat oven to 450°F.
• Bake biscuits until golden brown and cooked through, about 15-20 minutes. Brush warm biscuits with melted butter and enjoy!

THOMAS JEFFERSON'S SWEET POTATO BISCUITS

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.

THOMAS JEFFERSON'S SWEET POTATO BISCUITS 1774

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.

SWEET POTATO BISCUITS (VEGAN)

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.