Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Thomas Jefferson's Sweet Potato Biscuits




Source of Recipe


the web


Recipe Introduction


Makes about 2 dozen biscuits


List of 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 vegetable shortening
1 can strained and pureed sweet potatoes
1 cup heavy cream
1/2 cup coarsely chopped pecans

Recipe



Preheat the oven to 350 degrees F.

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 until crumbly.

Add the sweet potatoes and mix well with a wooden spoon.

Add the cream and pecans and stir just until moistened.

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 25 to 30 minutes, until golden brown. Serve warm or let cool on a wire rack until room temperature.