Butternut-Black Pepper Biscuits
Black pepper plays well with the natural sweetness in the butternut squash. Perfect for all your biscuit needs—from breakfast sandwiches to a pot pie topper—these no-scrap biscuits have a super tender texture from the addition of cooked winter squash.
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.
Nutrition
Calories: 916kcal
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