Thomas Jefferson's Sweet Potato Biscuits
Being the world traveler he was, Thomas Jefferson was familiar with what was, in 1787, the as yet relatively unknown, sweet potato. A fan of the sweet tuber, Jefferson asked for seeds to be sent to him and he grew them in his own garden (along with many other veggies not found within the thirteen colonies). From these seeds he made his famous Sweet Potato and Pecan biscuits, which are still served at the City Tavern in Philadelphia to this day. Jefferson also took it upon himself to serve these biscuits at the first meeting of the First Continental Congress in 1774. These yummy creations definitely stand the test of time – Enjoy!
3 cups all-purpose flour
1 cup ice water or milk (can use half & half, if not going low fat)
3 tablespoons butter
1 teaspoon salt
½ cup sugar
2 teaspoons baking powder
1 pinch of baking soda
1 1/2 cups of mashed sweet potato
1. Combine room temperature butter with sugar – creaming them.
2. Add in flour, salt, baking soda and powder and mix.
3. Slowly drizzle in ice water/milk and sweet potato, combine mixture, forming it into dough.
4. Cut or simply rip small portions of the dough (golf ball size) and by hand, flatten them into small 3-5 inch circular pieces.
5. Prick the surface of the dough with a fork and cook on an oiled hot griddle.
6. Turn with a spatula and remove when golden brown.
7. Watch these flat bread disks closely because they cook fast! Total cook time should be about 5 minutes.
8. Serve warm with jam, a drizzle of honey or as a delicious topping!