When I tweak an old or develop a new recipe, there’s always a risk involved.
Did I put too much of something in? Am I leaving something out? What would happen if I tried this…? These are the questions that run through my mind. The inspiration for these biscuits came from Farm Girl Gourmet. The difference between hers and mine come down to the squash.
I love butternut squash. Roasted, boiled, mashed or pureed, I could eat it any way. Putting more squash into the biscuit dough was a risk (they could have turned out overly soggy), but it ended up giving the biscuits a very moist texture—different from the traditional dry biscuit. In this case, taking a risk paid off.
I also used mashed butternut squash as a substitute for butternut squash puree, because I wanted chunks of squash in the savory dough.
Enjoy these delicious biscuits on their on, dipped in soup, or use them as the sandwich buns for a bacon and egg sandwich!
Butternut Squash Sage Biscuits
Makes: 12 biscuits
2 1/4 cups all-purpose flour
1 tablespoon baking powder
2 1/2 teaspoons sage
1/4 teaspoon salt
1/2 teaspoon black pepper
1/4 cup unsalted butter, cut into small chunks
1 large butternut squash, peeled, chopped, boiled and mashed
1/3 cup milk
2 tablespoons sugar
1. Preheat the oven to 425˚ F. Line a baking sheet with parchment paper.
2. Peel and chop the butternut squash, then place in a large pot of boiling water and cook for 15 minutes. Drain the squash and use a potato masher to break the pieces down to a smooth/chunky consistency. Set aside.
3. In a food processor add the flour, baking powder, sage, salt and black pepper and pulse a few times to combine. Add the butter and pulse until it resembles coarse meal, about 8 pulses.
3. In a medium bowl, whisk together the mashed butternut squash, milk and sugar. Add to the flour mixture and pulse just until combined but still crumbly. Turn out onto a floured board and knead lightly to bring the dough together. Pound the dough into a 1-inch think round and cut out biscuits and add to the baking sheet.
4. Bake for 10-12 minutes or until the biscuits are lightly browned or you insert a toothpick and it comes out dry.