This weeks Tuesdays with Dorie was chosen by Erin of Prudence Pennywise. She chose Dorie’s Sweet Potato Biscuits which are located on page 26 in Baking: From My Home to Yours. All last week, I kept thinking if making these pumpkin would be okay. Then I strolled on over to the comments section and somebody asked the question I was thinking, and Laurie actually came back with what to do via Dorie.
Yeah, that sounded completely confusing 🙂
I ended up making these late last night. Yay, for procrastination baking.
If you want to make the recipe pumpkin you have to add the following to the recipe: 2 tbsp flour, 2 tbsp granulated sugar, and 3/4 – 1 cup pumpkin puree. I also decided to up the spices and I added a pinch of the following: ground ginger, nutmeg, cinnamon, and cloves. The spices added a hint of that pumpkin spice flavor in the background. Finally, to make these vegan I just substituted 6 tbsp of Earth Balance Vegan Buttery Sticks for the 6 tbsp of unsalted butter.
These turned out GREAT. I heated a few up in the microwave :SHOCK: and added some spread to them this morning for breakfast. I have to say that mine were not as flakey as others, but I would be to blame on that front. I man handled the dough 🙂 But as biscuits go, I would more than likely make these again if I had some extra pumpkin on hand.