Fluffy Butternut Squash Biscuits
User Reviews
5
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Prep Time
15 mins
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Cook Time
13 mins
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Total Time
28 mins
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Servings
6 servings
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Calories
280 kcal
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Course
Side Dish
Fluffy Butternut Squash Biscuits
Description
This recipe integrates butternut squash puree with buttermilk and honey to add moisture and slight sweetness to traditional biscuit ingredients. The dry ingredients include unbleached flour, baking powder, salt, and garlic powder for gentle seasoning. Cold butter is grated or cut into the flour mixture, creating small lumps that help form flaky layers when baked.
The dough is gently combined and kneaded just enough to bring it together without overworking. Rolled out to about an inch thick, it is cut into biscuit shapes and baked at a high temperature to develop a golden crust while maintaining a soft crumb inside. Cheddar cheese folded into the dough adds subtle sharpness and richness.
These biscuits can serve as a side for soups, stews, or salads, providing a satisfying texture contrast with their moist but tender crumb and flaky exterior.
Ingredients
- ½ cup butternut squash canned or homemade, puree
- ½ cup buttermilk lowfat or regular milk
- ½ TBSP honey
- ½ cup cheddar cheese coarsely grated
- 2 cups all-purpose flour unbleached
- 1 TBSP baking powder
- ½ tsp salt
- ¼ tsp garlic powder
- ¼ cup butter cold unsalted
Instructions
- Preheat oven to 425 degrees F.
- Whisk together butternut, milk, and honey in a small bowl and place in the fridge to chill.
- Grate your cheese and pop that in the fridge as well.
- In a large bowl, mix together flour, baking powder, salt, and garlic powder.
- Cut cold butter into the flour mixture. You can do so using a pastry cutter, a box grater, or simply chop butter into tiny cubes with a knife and mash into the flour with a fork. I grated mine.
- Next add your cheese to the milk bowl and slowly pour into the flour mixture while gently mixing with a fork.
- The dough should be a bit sticky but not super wet nor dry.
- Dust a hard surface with flour [to prevent sticking] and knead your dough.
- I typically knead mine for about 8-10 strokes and then stop manhandling it.
- Roll out [with your hands or a rolling pin] your dough onto a lightly floured surface and flatten until about 1 inch thick.
- Use a biscuit cutter [or serve them up drop biscuit style!] to cut out approximately 6 biscuits from the dough.
- Lay flat, spaced, on an un-greased, nonstick baking pan and bake for 13-15 minutes at 425F.
- If you're feeling feisty, before popping the biscuits in the oven, brush them with melted butter.
- To make them taste like they were plucked straight from the Red Lobster kitchen, season 1 tablespoon of melted butter with 1/4 tsp garlic powder, 1/8 tsp parsley, and a pinch of salt, then brush the mixture over biscuits just prior to baking. Close your eyes, unbutton your pants, and do it. You only live once =)
Notes
- For best texture, chill the squash mixture and cheese before combining with dry ingredients.
- Use cold unsalted butter grated or cut into small pieces to create flakiness.
- Do not over-knead the dough; 8-10 gentle strokes suffice to keep biscuits tender.
- These biscuits pair well with savory dishes or can be served warm with butter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Calories | 280kcal | 14% |
| Carbohydrates | 37g | 12% |
| Protein | 8g | 16% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 32mg | 11% |
| Sodium | 266mg | 11% |
| Potassium | 324mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1591IU | 32% |
| Vitamin C | 2mg | 2% |
| Calcium | 192mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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