Thomas Jefferson's Sweet Potato Biscuits |
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Prep Time: 10 Minutes Cook Time: 80 Minutes |
Ready In: 90 Minutes Servings: 2 |
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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:
1. 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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