Happy Birthday America
America is officially 233 years old today. On July 4th, 1776 the First Continental Congress gathered in Philadelphia to sign the Declaration of Independence. This 4th of July not only marks the date when our founding fathers gathered to declare America a free and sovereign nation, but it also marks one of the biggest food holidays of the year.
Though, modern celebrations have become a pyrophiles delight with hundreds of tons of charcoal, and thousands of pounds of propane being consumed in one evening in an effort to attain the the perfect grillout, 18th century shindigs were a bit different. First of all hamburgers and hot dogs weren’t even invented yet. And cooking over an open fire was nothing novel to the colonials of the day. No, if you really want to know what tickled the palates of our founding fathers, then you need to try Thomas Jefferson’s Sweet Potato Biscuits. These biscuits, or scones as we would call them today, were actually served at the First Continental Congress and are still served today at Philadelphia’s famed City Tavern. This tavern is one of the oldest in the country and was once frequented by the likes of Paul Revere, John Adams, and of course, Thomas Jefferson. The Tavern’s chef, Walter Staib, has adapted this recipe to modern kitchens and it is presented below. Now you can enjoy the same snack that our founding fathers ate as the labored to found this great nation. They are sure to be a celebration for your taste buds. Let the fireworks begin and God Bless America!
Thomas Jefferson’s Sweet Potato Biscuits.
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:
Preheat oven to 425 degrees. In a large mixing bowl, stir together the flour, brown sugar, baking powder, and spices. Cut in shortening 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.