This Butternut Squash Sage Biscuits recipe is incredibly delicious. The addition of butternut squash puree makes the dough tender and flavorful. Probably one of my favorite recipes for biscuits. Even better the next day with sausage gravy on top. If you have leftover squash puree this is a great recipe to use it up. They are savory, flakey, and so delicious.
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.
You probably 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 fantastic! Since it makes quite a few, I recommend you make this for breakfast for the next morning – split it in half and toast, top with a fried egg, thin slices of Fontina or goat cheese, and quickly fried ham slice (or bacon). Holy YUM! I hope you’re drooling as badly as I am.
Ingredients in Butternut Squash Sage Biscuits
Butternut squash purée
All-purpose flour
Baking powder
Fresh sage
Unsalted butter, chilled
Whole milk
Sugar
Salt and Black Pepper
How to make butternut squash biscuits
- Pulse dry ingredients together in a food processor.
- Add butter to flour mixture and pulse until it resembles coarse meal with pea-sized pieces of butter still remaining.
- In a separate bowl, stir butternut squash purée, milk, and sugar until combined. Add wet ingredients to the food processor and pulse a few times to combine.
- Turn out onto a lightly floured surface and pat it into a square. Cut with a biscuit cutter or glass by pushing straight down, don’t turn the cutter/glass. Place on a parchment paper lined baking sheet.
- Bake at 425ºF for 12-15 minutes. Remove and cool slightly before serving.
Butternut Squash Biscuits Recipe
Ingredients
- 2 ¼ cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons fresh sage, minced
- ¼ teaspoon Kosher salt
- ½ teaspoon black pepper
- ¼ cup unsalted butter, cut into small chunks
- 1 cup butternut squash puree
- ⅓ cup milk
- 2 tablespoons sugar
Instructions
- Preheat oven to 425. Line a baking sheet with parchment paper.
- In a food processor add the flour, baking powder, sage, salt, and black pepper, and pulse a few times to combine. Add the butter and pulse until it resembles a coarse meal, about 5-6 pulses.
- 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 thick round, cut out biscuits, and place them on the baking sheet.
- Bake for 12 to 15 minutes, or until the biscuits are lightly browned and puffed.
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Nutrition
*Nutritional information is not guaranteed to be accurate.
Did you try this recipe?
Please Leave a Review & Star Rating!Variations and Substitutions
- Use a pastry cutter or pastry blender and a large bowl instead of a food processor
- Use a square or round cookie cutter
- Substitute sweet potato puree for the butternut squash puree
- Substitute coconut milk or almond milk for the whole milk
- Substitute whole wheat flour or coconut flour for the all-purpose flour
- Substitute coconut palm sugar or maple syrup for the sugar
More Butternut Squash Recipes
Butternut Squash & Brie Mac & Cheese with Smoky Bacon
Butternut Squash Soup with Spicy Sausage & Fried Sage
Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
These biscuits turned out great! I used 2 c of flour and 1/4 c cornmeal. I also used date sugar. We are eating them with a chicken sausage butternut gravy I made. A great breakfast! Thank you for the recipe
That sounds delish Susan!! I love using these biscuits for fall flavored biscuits and gravy too!! So glad you enjoyed the recipe! ~heather
I really love this recipe and hope you will too!
Ok…these look incredible! I love that they are made with butternut squash and sage. Such a great combo! 🙂
Butternut squash and sage are a match made in heaven. This is such a wonderful way to bring a little variety to biscuits.
What scrumptious biscuits for autumn! These would be lovely paired with a hearty soup or stew. Although this recipe may just find a special place at my Thanksgiving table!
Hey—you mentioned my name!! Now I MUST try your recipes!! 🙂 Thanks.
Love that you used butternut puree in these beautiful biscuits!
I’ve had sweet potato biscuits but never butternut squash! Sounds wonderful with the sage.
I love trying new biscuit recipes. These look great!
These little biscuits look so yummy! Perfect for fall time 😉
I’ve had sweet potato biscuits before, but never ones made with butternut squash. They look amazing!
These sound so delicious! Aaaand, now that I know about the existence of a recipe for mac & cheese that incorporates squash, brie, and bacon, I won’t be able to stop thinking about it until I make it. It’s supposed to rain this weekend and I just made a huge pot of creamy potato chive soup – thinking these would be a nice accompaniment.
These sound like great fall comfort food. I can’t wait to try them out!