Spiced Butternut Squash Biscuits
This post is sponsored by Bob’s Red Mill. All opinions are my own.
We’re getting pretty excited about Thanksgiving next week. This weekend I’m getting organized with the dishes that I’m bringing along and I can’t wait to share the local harvest with everyone this year! These butternut squash biscuits are a great addition to your holiday menu and I love how easy they are to whip up and how delicious they are! They pair well toasted up with a little butter and honey or make a great “turkey and cranberry slider”. They’ll even be great drizzled with a little gravy on the big day or think biscuits and gravy for the morning after Thanksgiving. I guess what I’m saying is that these guys are delicious and versatile! Feel free to use any type of winter squash here; sugar pumpkin, acorn, blue hubbard, delicata, or even a sweet potato.
I hope you all enjoy these biscuits as much as we do! Cheers to the holidays!
Spiced Butternut Squash Biscuits
Prep Time: 15 minutes Cook Time: 15 minutes Serves: 12-14 biscuits
- 2 cups all purpose flour (Bob's Red Mill)
- 2 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 5 tablespoons chilled unsalted butter, cut into small pieces
- 1/3 cup buttermilk
- 3/4 cup roasted and mashed butternut squash puree (or any cooked squash puree)
- 3 tablespoons honey, warmed until pourable (make sure it's not hot though)
Preparation
- Preheat the oven to 400F
- Combine flour, baking powder, spices and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill in the fridge for 10 minutes.
- Combine buttermilk and honey until well mixed. Add the squash puree and buttermilk mixture to the large bowl with the flour mixture; stir until well incorporated making sure not to over-mix.
- Turn dough out onto a lightly floured surface; knead 8-10 times (this will help achieve lovely layers of butter for maximum flakiness). While kneading/folding the dough sprinkle extra flour if the dough is too sticky. Pat or roll out to 1-in. thickness; cut with a floured 2-in. biscuit cutter or mason jar. Place biscuits close together on a a lightly greased baking sheet and bake for 14-18 minutes or until lightly browned.
Notes
Cooking times will vary from kitchen to kitchen
Yum!! I’ll add these to our table this year – I’m looving the turkey slider idea! But I’m curious, what are some items you’ll be making??
Would love to know the nutritional value? Plz and thanks.
I’m sorry I don’t provide that. This site is about real, whole foods without a focus on calories. I’m sure you can plug in the ingredients into an online nutrition counter. I hope you enjoy these!
Can these be made a day ahead and reheated?
Yep! They wont be as good but they’ll be fine for about 3 days after baking.
Hola!
If I can’t get / don’t drink buttermilk? Could I sub for almond or hazelnut milk? Something rich and creamy? I have never had buttermilk so I have no idea what it’s like.
Thanks!
I would use whole milk with a teaspoon of lemon juice!