Butternut Squash Sage Biscuits

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


– 1/2 C of butternut squash puree (roast a squash then blend it up- refrigerate to cool it) – 2 C of unbleached white flour – 2 1/2 tsp of baking powder – 1/2 tsp of baking soda – 2 tbsp of sugar – 1 tsp of salt – 6 tbsp of non dairy butter, chilled (and a little melted butter for brushing the tops) – 1 1/2 tsp of chopped sage and about 20 small whole leaves for garnish – 3/4 C of 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 is fully incorporated. Don’t overwork 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