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.

Ingredients:

•     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)

Directions:

1. Preheat the oven to 400F
2. 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.
3. 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.
4. 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.