Butternut Squash Sage Biscuits

2014-11-23
  • Yield : 20ish
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 30m

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

Ingredients

  • 1/2 cup of butternut squash puree (roast a squash then blend it up- refrigerate to cool it)
  • 2 cups unbleached white flour
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 2 Tbsp. sugar
  • 1 tsp. salt
  • 6 Tbsp. non dairy butter, chilled (and a little melted butter for bushing the tops)
  • 1 1/2 tsp. chopped sage and about 20 small whole leaves for garnish
  • 3/4 cup non dairy milk (use something on the thicker side like almond) mixed with 1 Tbsp apple cider vinegar

Method

Step 1

Preheat your oven to 400° Mix all your dry ingredients (flour, baking powder, baking soda, sugar, and salt) Then add in 6 Tbsp butter and combine with pastry cutter. Put in freezer for 10 minutes

Step 2

Mix wet ingredients (cold squash puree and milk/vinegar combo) add chopped sage

Step 3

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.

Step 4

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.

Step 5

Bake at 400° for 12-15 minutes

Step 6

CHOW DOWN!

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