Butternut Squash Sage Biscuits
User Reviews
5
Butternut Squash Sage Biscuits
Description
The Butternut Squash Sage Biscuits feature a dough enriched with chilled vegan butter and smooth butternut squash puree, delivering a moist, tender crumb. The addition of baking powder and baking soda allows the biscuits to rise properly, while sugar balances the flavor without overpowering the herbaceous sage. Chopped sage is mixed into the wet ingredients, and whole small sage leaves are placed on top before baking, adding texture and taste contrast. These biscuits bake at 400 degrees F for about 12-15 minutes until golden and flaky.
The gentle sweetness from the squash complements the aromatic sage, giving these biscuits a pleasant warm flavor. Brushing with melted vegan butter before baking encourages a shiny, soft crust and adds richness. The recipe suggests using plant-based milk and chilling the butter beforehand to achieve a flaky texture. These biscuits work well served warm alongside savory dishes, soups, or as a comforting snack.
For best results, the butternut squash should be roasted until tender and pureed, then cooled before incorporating. Avoid overmixing the dough to keep the butter from melting, preserving flakiness. The recipe notes also mention that pumpkin or sweet potato can be substituted for the butternut squash to vary the flavor while keeping similar texture and moisture levels.
Ingredients
- ¾ cup plant-based milk
- 1 Tablespoon apple cider vinegar
- 2 cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 2 Tablespoons sugar
- 1 teaspoon salt
- ½ cup butternut squash puree cooled
- 6 Tablespoons vegan butter plus more for brushing
- 1 ½ teaspoons sage + ~20 small whole leaves, for garnish, chopped
Instructions
- Preheat your oven to 400 degrees F.
- In a small bowl, combine the plant-based milk and vinegar. Set aside.
- Mix the flour, baking powder, baking soda, sugar, and salt. Add in the vegan butter and combine with a pastry cutter. Put in freezer for 10 minutes.
- Mix the squash puree and plant-based milk and vinegar combo. Stir in the chopped sage.
- Add wet ingredients to the dry and stir until the wet is fully incorporated. Don’t overwork it, though. You don’t want the vegan butter to melt.
- Dust a clean work surface with flour. Roll out the dough all at once or in batches and use an upside-down drinking glass to cut uniform biscuits. Place a sage leaf on each biscuit and brush with a little melted vegan butter.
- Bake for 12- to 15 minutes.
Notes
- Roast butternut squash at 400°F for 45 minutes, puree, and chill before mixing for the best flavor and texture.
- Keep vegan butter well chilled before incorporating to create flakier biscuits.
- Mix the dough just until combined to prevent melting the butter and overworking.
- Do not skip preheating the oven to ensure even baking and rise.
- You can substitute pumpkin or sweet potato puree for butternut squash as an alternative.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20biscuits
Amount Per Serving
Calories 84 kcal
% Daily Value*
| Calories | 84kcal | 4% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Sodium | 237mg | 10% |
| Potassium | 28mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 372IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
