These butternut squash biscuits are a great addition to your holiday menu and I love how easy they are to whip up and how delicious they are! They pair well toasted up with a little butter and honey or make a great “turkey and cranberry slider”. They’ll even be great drizzled with a little gravy on the big day or think biscuits and gravy for the morning after Thanksgiving.
- 2 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 5 tablespoons chilled unsalted butter, cut into small pieces
- 1/3 cup buttermilk
- 3/4 cup roasted and mashed butternut squash puree (or any cooked squash puree)
- 3 tablespoons honey, warmed until pourable (make sure it’s not hot though)
- Preheat the oven to 400F
- Combine flour, baking powder, spices and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill in the fridge for 10 minutes.
- Combine buttermilk and honey until well mixed. Add the squash puree and buttermilk mixture to the large bowl with the flour mixture; stir until well incorporated making sure not to over-mix.
- Turn dough out onto a lightly floured surface; knead 8-10 times (this will help achieve lovely layers of butter for maximum flakiness). While kneading/folding the dough sprinkle extra flour if the dough is too sticky. Pat or roll out to 1-in. thickness; cut with a floured 2-in. biscuit cutter or mason jar. Place biscuits close together on a a lightly greased baking sheet and bake for 14-18 minutes or until lightly browned.