TWD: Pumpkin Biscuits

This week's recipe is actually sweet potato biscuits but I am not a big fan of sweet potatoes nor do I keep any canned in the house. I do, however, love pumpkin and just happen to have many, many cans stocked up in my pantry. And if sweet potato can be used as a faux pumpkin pie, pumpkin can be used as a faux sweet potato biscuit...right?

Pumpkin is one of my favorite fall flavors. The moment Starbucks releases their Pumpkin Spice Frappuccino, I am there. Of course, I can't afford to go as often as I wish so I've come up with a homemade version of sorts. There is also pumpkin muffins, bread, brownies, and cookies that I enjoy almost to excess. Now pumpkin is in my biscuits. And it is very good.

The biscuits didn't rise as much as I was expecting but that didn't seem to affect the taste. I got small, very pumpkiny discs. Topped with butter and a little honey, these were a perfect snack or breakfast. Besides the rising, my only other issue was how soft the dough was. I found it nearly impossible to roll these out and cut into biscuits. I was able to get a few to turn out okay but the rest were awkwardly shaped to say the least. The short trip from cutting board to the pan was enough to made most of them even more funny looking.

I baked up six of the biscuits and froze the rest of the ones I was able to cut out. The remainder of the dough I left whole and froze it for later. I think that batch will become drop biscuits. If I were to make these again, I would add more flour to help make the dough easier to roll out and cut the biscuits.

Thanks to Erin of Prudence Pennywise for selecting the recipe for the week! You can find the recipe at her blog or check out page 26 of Baking. To see more biscuits, see the TWD blogroll!