Annie This is the time of year when we like to start squeezing fall veggies into just about everything we make in the kitchen–especially baked goods! Today we are harnessing all the fall vibes by way of steamy-hot, flaky biscuits. With the addition of butternut squash, they become incredibly tender and moist, with an unmistakable hint of harvest-time sweetness. Bring them to the table as breakfast sandwiches, stew serve-alongs, or with a simple swipe of butter.
MIND YOUR MIXING After combining the wet ingredients and the dry ingredients, the mixture will still look dry. Don’t be tempted to add more liquid. Continue cutting and pressing the dough with a rubber spatula, then kneading lightly your hands, just until it begins to cling together (avoid overmixing).
Squash Options Any orange-flesh squash will work in this recipe. Kobucha squash, pie pumpkin, and acorn or buttercup squash are just a few of other varieties that will work. The squash should be cooked—roasted, steamed, boiled, or sautéed—until very tender and mashable, then thoroughly chilled. This is the perfect time to use up leftovers!
Butternut Boost Butternut squash and other orange-flesh squash varieties are potent sources of vitamins A and C. Plus, they’re packed with fiber. Your morning biscuits just got a whole lot more nutritious!
Beyond Butternut You can use one of these veggies, cooked and chilled, in place of the butternut squash.
• Sweet potatoes
• Carrots
• Rutabaga
• Parsnips
Butternut-Black Pepper Biscuits
Ingredients
- 2 cups all-purpose flour
- 2¼ tsp. baking powder
- ¾ tsp. kosher salt
- 6 Tbsp. cold butter, cut up
- ¾ cup mashed cooked butternut squash, chilled
- ¼ cup Greek yogurt
- ¼ cup milk
- Heavy cream or beaten egg, for brushing
Instructions
- Preheat oven to 400°F. Mix flour, baking powder, salt, and black pepper in a medium bowl . Using a pastry cutter, cut in butter into flour mixture until pea-ish size. (If you prefer, you can cut butter into flour mixture by pulsing in a food processor.)
- Whisk together remaining ingredients in another bowl; add to flour mixture. Using a rubber spatula to cut and fold mixture until evenly moistened, then knead lightly with your hands until a ball forms. Transfer to a cutting board and pat into a rectangle. Cut into 6 squares.
- Arrange squares, bottom side up, on an ungreased baking sheet, and brush with egg wash. Bake on the upper rack of the oven about 15 minutes or until light golden on top.
