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Butternut Squash Sage Biscuits
Serve up these savory and sweet sage biscuits with butternut squash for breakfast or with your favorite soups, chilies, and more! The sage and butternut squash take the ordinary biscuit and give them an essence of fall! They’re a delightful addition to hearty fall and winter meals and are ready in under 30 minutes.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 20 biscuits
Calories: 84 kcal
Course:
Side Dish , Bread
Cuisine:
American
Ingredients
- ¾ cup of plant-based milk
- 1 Tablespoon of apple cider vinegar
- 2 cups of all-purpose flour
- 2 ½ teaspoons of baking powder
- ½ teaspoon of baking soda
- 2 Tablespoons of sugar
- 1 teaspoon of salt
- ½ cup of cooled butternut squash puree*
- 6 Tablespoons of vegan. butter plus more for brushing
- 1 ½ teaspoons of chopped sage + ~20 small whole leaves, for garnish
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.
Cup of Yum
Notes
- *Roast butternut squash at 400 degrees F for 45 minutes, then blend it up to puree. Place in the refrigerator to cool.
- *Roast butternut squash at 400 degrees F for 45 minutes, then blend it up to puree. Place in the refrigerator to cool.
- Make sure your vegan butter is well chilled before mixing it in for flakier biscuits.
- Don’t overwork the dough. Stir just long enough to mix everything together.
- Preheating the oven isn’t optional, so don’t skip it.
- Remember, you can swap the butternut squash with pumpkin or sweet potato.
Nutrition Information
Calories
84kcal
(4%)
Carbohydrates
11g
(4%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
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%)
Nutrition Facts
Serving: 20biscuits
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.