Erin at Prudence Pennywise is living up to her blog name; these biscuits are really inexpensive to make. They simply contain sweet potato (or pumpkin), flour, brown sugar, baking powder, salt, and butter.
Living in a town with one of the largest pumpkin canning factories in the U.S. I decided to substitute in canned pumpkin for the sweet potatoes. (There was also the small matter of having canned pumpkin on hand and NOT having canned sweet potatoes, LOL.)
One mistake, though, I neglected to consider that sweet potatoes are, um, SWEET, compared to canned pumpkin. I should have bumped up the amount of sugar in the recipe, from two tablespoons to four.
Compensating for the lack of sweetness I made a compound butter; I combined one stick of softened salted butter, the zest of one orange and three to four tablespoons of honey. This went very well with the biscuits and I have plenty leftover to make either another batch, or to serve with some type of quick bread or on sweet potatoes.
Any ideas of what kind of quick bread would be good with orange honey butter?
I managed to get a photo or two, but these aren’t pretty. In fact, carrying them into my friend’s house, covered in plastic wrap, she thought they were fried chicken. They are an “interesting” color of orange:
I cut mine in the shape of pumpkins, not that you can tell.
This would be a great (and easy!) recipe for the upcoming Thanksgiving holiday. If you are interested, the recipe is available at Prudence Pennywise or in “Baking From My Home to Yours.”