Butternut Squash Biscuits

Butternut squash biscuits with sage use one cup of squash puree for tender, golden results in 30 minutes. Serve with soup, chili, or Thanksgiving dinner.

Prep Time 15

Cook Time 15

Total Time 30

Servings Biscuits

Author Heather

Ingredients

2 ¼ cups all-purpose flour
1 tbsp baking powder
2 tsp fresh sage minced
¼ tsp kosher salt
½ tsp black pepper
¼ cup unsalted butter cut into small chunks and chilled
1 cup butternut squash puree
⅓ cup milk whole, 2%, or buttermilk
2 tbsp granulated sugar optional

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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 cubes 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.

Notes

*Key tip: Keep the butter cold and pulse only until the dough is crumbly. Overmixing makes tough biscuits.

**Ingredient note: Homemade puree is often wetter than canned. Blot it or cook it down briefly if it looks loose.

***Doneness: Bake until puffed with lightly golden tops and bottoms.

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