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