Also...... tell us more of these biscuits you speak of 
Thomas Jefferson's sweet potato biscuitsMAKES 24 BISCUITS
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 (15-ounce) can drained and pureed sweet potatoes
1 cup heavy cream
1/2 cup coarsely chopped pecans
Preheat oven to 350 degrees. In large mixing bowl, stir together flour, brown sugar, baking powder, cinnamon, salt, ginger and allspice. Add shortening and cut in with knives until crumbly.
Add sweet potatoes and mix well with wooden spoon. Add cream and pecans; stir just until moistened. Turn dough out onto lightly floured surface. Roll out dough to 1˝ inches thick. Cut out biscuits with 2-inch floured biscuit cutter.
Place biscuits 1 inch apart on un-greased baking sheets. Bake for 25 to 30 minutes until golden brown. Serve warm or let cool on a wire rack until room temperature.
Note: This biscuit dough freezes beautifully unbaked. Just layer dough between waxed paper and store for up to 3 months. Simply defrost dough and follow baking directions.
