Thomas Jefferson'S Sweet Potato Biscuits(Makes About 1 Dozen Biscuits.)
Sweet potato biscuits with warm spices and pecans, offering a tender crumb and flavorful crust—perfect for breakfast, brunch, or alongside hearty meals.
Ingredients
- 2 1/2 cups all-purpose flour ⓘ
- 1/2 cup firmly packed light brown sugar ⓘ
- 1 tablespoon baking powder ⓘ
- 1/2 teaspoon ground cinnamon ⓘ
- 1/2 teaspoon ground ginger ⓘ
- 1/2 teaspoon ground allspice ⓘ
- 1/2 teaspoon salt
- 1/2 cup chilled lard ⓘ
- 1 cup cooked, peeled, mashed, and cooled sweet potato ⓘ
- 1/2 cup heavy cream
- 1/4 cup coarsely chopped pecans ⓘ
Instructions
- Preheat oven to 350°F. Grease a baking sheet and set aside.
- In a large mixing bowl, whisk together the flour, brown sugar, baking powder, cinnamon, ginger, allspice, and salt.
- Add the chilled lard and cut in with a pastry cutter until the mixture is crumbly.
- Stir in the mashed sweet potato until well blended.
- Add the heavy cream and chopped pecans, stirring until the dough is just moist.
- Transfer the dough to a lightly floured work surface and roll out to 1 1/2 inches thick.
- Cut out rounds with a 2-inch biscuit cutter; gather scraps and reroll to cut additional rounds.
- Arrange the rounds on the prepared baking sheet about 1 inch apart.
- Bake in the center of the oven until golden brown, 25 to 30 minutes.
Tips & Substitutions
For a lighter texture, ensure your lard is very cold before incorporating it into the dry ingredients. You can substitute lard with unsalted butter or vegetable shortening if preferred. To enhance flavor, consider adding a pinch of nutmeg or vanilla extract. If you're short on time, pre-made sweet potato puree can be a convenient alternative.
Serving Suggestions
These sweet potato biscuits pair beautifully with honey butter or maple syrup for a delightful breakfast treat. Consider serving them alongside savory dishes like fried chicken or as part of a holiday meal spread. They can also complement American recipes like Tandy Take Kake for a festive dessert table.
Storage & Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week. To reheat, place biscuits in a preheated oven at 350°F for about 10 minutes, or until warmed through. This will help maintain their flaky texture.
Nutrition & Diet Analysis (per serving)
Each serving of Thomas Jefferson'S Sweet Potato Biscuits(Makes About 1 Dozen Biscuits.) contains roughly 125 calories, with 2g protein, 26g carbohydrates, and 4g fat. It is an excellent source of dietary fiber (43% of the Daily Value), calcium (24% of the Daily Value), and iron (21% of the Daily Value). Note that it is relatively high in sodium, at 748mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned sweet potatoes for this recipe?
Yes, canned sweet potatoes can be used as a convenient option. Just ensure to drain and mash them well before incorporating them into the dough. This will help maintain the right consistency and moisture level in your biscuits.
What can I do if my dough is too sticky?
If your dough is too sticky, gently flour your work surface and your hands while handling the dough. Avoid adding too much flour, as it may make the biscuits dense. If needed, refrigerate the dough for a short period to help it firm up before rolling it out.
Can I freeze these biscuits?
Yes, you can freeze the biscuits before or after baking. If freezing before baking, cut out the rounds, place them on a baking sheet, and freeze until solid. Then transfer to a freezer bag. When ready to bake, add a few extra minutes to the baking time. For baked biscuits, they can be stored in the freezer for up to three months.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).