My husband and I are big biscuit lovers. While we try not to polish off a batch in a day, our attempts are often futile. However, things get a little safer when butternut squash is in season. I replace most of the fat in my biscuits with roasted and pureed squash. This makes them lower in fat and provides a delicate sweet depth of flavor. Obviously these are in regular rotation for Fall breakfasts.
Butternut Squash Biscuits
Adapted from Cream Biscuits in the Art of Simple Food by Alice Waters
- 1 1/2 cups all purpose flour
- 1/4 teaspoon salt
- 2 teaspoons sugar
- 2 teaspoons baking powder
- 1/4 cup butternut squash puree (instructions below)
- 2 tablespoons Earth Balance Natural Buttery Spread
- 3/4 cup non-dairy milk
2. Add the squash puree and Earth Balance to the flour mixture. Cut them in with your fingers or a pastry cutter until they are the size of peas.
3. Take 1 tablespoon of milk out of the 3/4 cup and set aside. Pour the rest of the milk over the flour and stir gently with a spatula until it comes together.
4. Pour the dough onto a floured surface and gently knead it a few times until it's not super sticky. Roll it out to 3/4" thick and cut out your biscuits. Repeat until you're out of dough.
5. Brush the biscuits with the remaining tablespoon of milk. Bake for 15-17 minutes until the tops are golden.
Butternut Squash Puree
1. Preheat your oven to 350. Peel your butternut squash, remove the seeds, and cut the flesh into 1 inch cubes. In heavy-bottomed skillet or a baking sheet lined with parchment paper bake for 25-30 minutes until soft. After cooling for about ten minutes, transfer the squash to a food processor and puree.