Serve up these savory and sweet sage biscuits with butternut squash for breakfast or with your favorite soups, chilies, and more! The sage and butternut squash take the ordinary biscuit and give them an essence of fall! They’re a delightful addition to hearty fall and winter meals and are ready in under 30 minutes.
6Tablespoonsof vegan. butterplus more for brushing
1 ½teaspoonsof chopped sage + ~20 small whole leaves, for garnish
Instructions
Preheat your oven to 400 degrees F.
In a small bowl, combine the plant-based milk and vinegar. Set aside.
Mix the flour, baking powder, baking soda, sugar, and salt. Add in the vegan butter and combine with a pastry cutter. Put in freezer for 10 minutes.
Mix the squash puree and plant-based milk and vinegar combo. Stir in the chopped sage.
Add wet ingredients to the dry and stir until the wet is fully incorporated. Don’t overwork it, though. You don’t want the vegan butter to melt.
Dust a clean work surface with flour. Roll out the dough all at once or in batches and use an upside-down drinking glass to cut uniform biscuits. Place a sage leaf on each biscuit and brush with a little melted vegan butter.
Bake for 12- to 15 minutes.
Notes
*Roast butternut squash at 400 degrees F for 45 minutes, then blend it up to puree. Place in the refrigerator to cool.
Make sure your vegan butter is well chilled before mixing it in for flakier biscuits.
Don’t overwork the dough. Stir just long enough to mix everything together.
Preheating the oven isn’t optional, so don’t skip it.
Remember, you can swap the butternut squash with pumpkin or sweet potato.