Butternut Squash Sage Biscuits
Butternut Squash Sage Biscuits combine the natural sweetness of roasted squash with aromatic sage in a tender, flaky biscuit. The vegan butter and plant-based milk, combined with baking powder and soda, help create a light texture enhanced by the cool butternut squash puree. These biscuits carry subtle herbal notes from the sage both inside the dough and on top as a garnish, offering an interesting savory-sweet balance. They make a good option for breakfast or a side to soups and fall meals, providing an earthy flavor and soft crumb with crisp edges from baking.
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
Nutrition Facts
Serving: 20 biscuits
Amount Per Serving
Calories 84
% 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.