Butternut Squash Sage Biscuits2014-11-23
- Skill Level: Easy
- 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!
- 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
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
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
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