Butternut Squash Sage Biscuits

BY : PUBLISHED : November 24th, 2014 UPDATED: August 5th, 2022

These have a hint of sweetness and if roasting a butternut squash is overwhelming, try substituting canned pumpkin!

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Butternut squash biscuits with a sage leaf pressed into the top of each one.

Butternut squash biscuits with a sage leaf pressed into the top of each one.

Butternut Squash Sage Biscuits

Stephanie Lundstrom
These have a hint of sweetness and if roasting a butternut squash is overwhelming, try substituting canned pumpkin!
5 from 2 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Bread
Cuisine American
Servings 20 biscuits
Calories 84 kcal
METHOD Oven
DIET Vegan

Ingredients
  

  • ½ cup of butternut squash puree (roast a squash then blend it up- refrigerate to cool it)
  • 2 cups of unbleached white flour
  • 2 ½ teaspoons of baking powder
  • ½ teaspoon of baking soda
  • 2 Tablespoons of sugar
  • 1 teaspoon of salt
  • 6 Tablespoons of non dairy butter, chilled (and a little melted butter for brushing the tops)
  • 1 ½ teaspoons of chopped sage and about 20 small whole leaves for garnish
  • ¾ cup of non dairy milk (use something on the thicker side like almond) mixed with 1 tablespoon apple cider vinegar

Instructions
 

  • Preheat your oven to 400° Mix all your dry ingredients (flour, baking powder, baking soda, sugar, and salt) Then add in 6 tablespoon butter and combine with pastry cutter. Put in freezer for 10 minutes
  • Mix wet ingredients (cold squash puree and milk/vinegar combo) add chopped sage
  • Add wet ingredients to the dry and stir in with a wooden spoon until the wet it fully incorporated. Don’t over work it. You don’t want the butter to melt.
  • Get some flour and dust a work surface. Roll out the dough all at once or in batches and use an upside down glass to cut uniform biscuits. Place a sage leaf on each biscuit and brush with a little melted butter.
  • Bake at 400° for 12-15 minutes

Notes

Try sweet potato or pumpkin puree if you don't want to cut up a butternut squash.

Nutrition

Calories: 84kcalCarbohydrates: 11gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 237mgPotassium: 28mgFiber: 1gSugar: 1gVitamin A: 953IUVitamin C: 1mgCalcium: 45mgIron: 1mg
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Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

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About Stephanie Lundstrom

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