I was going to make a batch of sweet potato biscuits this morning, but the can of sweet potato I had expired last July (and it truly was expired–yuck). I decided to sub pumpkin instead and they turned out very well–even my kid munched on them.
- 1.5 cups flour
- 2 Tbs sugar
- 1.5 tsp baking powder
- .5 tsp salt
- .5 tsp pumpkin pie spice
- 1 cup pumpkin puree (NOT pumpkin pie filling)
- 4 Tbs butter (1/2 stick), softened (30 seconds in the microwave at 40% power does it for me)
Preheat oven to 425F (use convection if you have it.
Combine dry ingredients in a bowl. Mix pumpkin puree and softened butter and add to dry ingredients. Stir to make a soft dough. Turn out onto a floured counter and knead a few times, then pat out into a rectangle 3/8″ thick. Cut into 12 squares. Cut into rounds if you prefer, or pat into 2 rounds and cut into 12 wedges like scones if you prefer, but cutting into squares is quick & easy and avoids re-kneading and re-rolling the dough.
Bake 10 minutes or until lightly browned.