aren't they cute?
I made some round ones too.
They were pretty darn delish.
Sweet Potato Pumpkin Butter Biscuits adapted from Pumpkin Biscuits @ Sugarcrafter
1 1/2 cups all-purpose flour
1/2 cup white whole wheat **
1 T. baking powder (yep, that's a tablespoon)
3/4 t. salt
2 T. brown sugar
1/2 t. cinnamon
1/4 t. nutmeg
2 T. butter
3/4 cup sweet potato puree **
1/2 cup milk
2 T. pumpkin butter **
1- Preheat oven to 450 F. Line a baking sheet with parchment paper or silicone mat. In a large bowl, whisk together flours, baking powder, salt, brown sugar, cinnamon and nutmeg. Blend in the butter using a pastry cutter (or 2 knives).
2- In a medium bowl, combine the sweet potato, milk and pumpkin butter.
3 - Pour the wet ingredients into the dry ingredients and stir until just mixed together. Knead lightly on a floured surface and roll out to 1 inch thickness. Using a biscuit or cookie cutters, cut out shapes/circles, whatever your heart desires :)
4 - Place biscuits on prepared pan and bake 12-14 minutes or until golden brown. (They actually don't change color all that much, so if unsure, check the bottoms of the biscuit...they will brown more)
**Notes - can use all AP flour if you want, or a mixture of white and wheat. If you increase the wheat flour, I would probably increase the sweet potato a little. Pumpkin can be used in the place of sweet potato. I cooked my sweet potatoes in the microwave, then pureed them in the food processor with just a little bit of water. Maple syrup, honey or apple butter could be used in the place of the pumpkin butter.
mmmm, nice and soft, with a hint of spices
and they were really good the next day with some ham & Dijon mustard.
yeah, baby - Mama be eatin' good up in here!
I'm linking this recipe up over at Blue Cricket Design, Lady Behind the Curtain, This Chick Cooks, Ginger Snap Crafts, The Newlyweds, It's a Keeper, Feeding Four, Miz Helen's Country Cottage, A Little Nosh