Butternut Squash and Sage Biscuits

I don’t know what it is this year, but my Waltham Butternut Squash has gone bizerk!  I guess I’m not alone since Teri Carstens, who follows Farmgirl Gourmet on Facebook, expressed the same thing!  I must have about 30 of them.  And they are enormous!!  So, I’ve been on the hunt for new and inventive ways to use them up.  I know you all saw the Butternut Squash Mac & Cheese with Brie and Bacon that we had last week.  It was UNBELIEVABLE.  The squash made it so creamy and dreamy.  I’d like a bowl of it right now.  Ok, sorry, I’m back.  Anyway, we had these biscuits the other night and they were fan-tastic!  Since it makes quite a few, I recommend this breakfast for the next morning –  split it in half and toast, top with a fried egg, thin slices of Fontina cheese and quickly fried ham slice (or bacon).  Holy YUM!  Good stuff.  Anyway, I hope you’re drooling as badly as I am.  Without further ado, here’s the recipe.

Butternut Squash and Sage Biscuits

2 1/4 cups all purpose flour
1 tablespoon baking powder
2 teaspoons fresh sage, minced
1/4 teaspoon salt
1/2 teaspoon black pepper
1/4 cup unsalted butter, cut into small chunks
1 cup butternut squash puree
1/3 cup milk
2 tablespoons sugar

1 Preheat oven to 425.  Line a baking sheet with parchment paper.

2 In a food processor add the flour, baking powder, sage, salt and black pepper, pulse a few times to combine.  Add the butter and pulse until it resembles coarse meal, about 5-6 pulses.

3 In a medium bowl, whisk together the butternut squash puree, milk and sugar.  Add to the flour mixture and pulse just until combined but still crumbly.  Turn out onto a floured board and knead lightly to bring the dough together.  Pat out into a 1-inch think round and cut out biscuits and add to the baking sheet.

4 Bake for 12 to 15 minutes or until the biscuits are lightly browned and puffed.

Makes 8-10 biscuits

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