Butternut Squash Whole Grain Biscuits

Do any of you order your produce or other types of food through a local CSA?

Vertical image of a stack of orange biscuits with text on a plain background.

In a strange turn of events, I ended up with three (?!) CSA boxes this week, giving me bushel upon bushel of fresh produce from local farms, all of which I needed to do something with so as to avoid the one thing I absolutely do not want: to waste any!

This may have led to frantic tears, once or twice.

Besides beets (roasted!), potatoes (mashed!), eggplant and tomatoes, (with pasta!), I’ve also had squash.

So. Much. Squash.

Vertical image of a basket with biscuits all on a white towel with squash, ramekins of butter and jam, and whole spices.

Butternut, acorn, spaghetti, and pumpkin – namely, a 20-pound monstrosity I carried around the house and outside for a photo, as if it were a small child.

Well, it weighed as much as one.

Horizontal image of a stack of biscuits with a bite taken out of one of them with crumbs on a white towel.

I was able to make some amazing fall recipes with this bounty. But while the fridge is now stocked with a HUGE Tupperware container of roasted squash, white chocolate pumpkin truffles, and a healthy galette, I still had a couple of butternut squashes sitting on the kitchen table, just waiting to know their culinary fate.

Vertical close-up image of a stack of fluffy baked goods on a white towel.

Craving something buttery and flaky to serve with some jam I just made, I knew I wanted to bake a big batch of butternut squash biscuits.

My recipe uses a mixture of all-purpose flour and whole grain flour (I used spelt for this recipe!), and a subtle, aromatic blend of nutmeg and cinnamon.

Vertical image of a stack of four biscuits on a white towel.

Combined with some freshly pureed butternut squash, this has easily become my favorite biscuit recipe to serve during the fall months.

Whether you’ve got an overload of squash on hand or you need to run out to the store to get some, you are going to love the fall flavors in these delicious homemade baked goods. And they’re perfect at any meal, alongside a cup of coffee, a mug of soup, or a big holiday meal.

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Horizontal image of an orange baked good with a bite taken out of it next to whole spices.

Butternut Squash Whole Grain Biscuits

  • Author: Shanna Mallon
  • Total Time: 35 minutes
  • Yield: 10 biscuits 1x


Bake a batch of light and fluffy spiced butternut squash biscuits, your new favorite biscuit recipe to serve during the fall months.


  • 1 1/2 cups all-purpose flour, plus more for dusting
  • 1 cup whole grain flour (spelt, wheat, buckwheat, or barley)
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 6 tablespoons unsalted chilled butter, cubed
  • 1/2 cup whole milk
  • 3/4 cup butternut squash puree


  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, sift together both types of flour with the baking powder, salt, and spices.
  3. Cut in the cubed butter with a pastry cutter or two knives, until the mixture is sandy without any large pieces.
  4. Add the milk and the squash puree, and combine with a spoon or floured hands, until a thick and heavy dough forms. It will be a little sticky. Use your hands to shape the mixture into a flat disc, dusting with flour as needed.
  5. On a clean work surface lightly dusted with flour, roll out the dough to about 1/2-inch thickness. You may need to dust the dough and rolling pin with flour to prevent sticking. Cut the dough into 10 rounds using a biscuit cutter, re-rolling the dough once.
  6. Place on the prepared baking sheet and bake for 10-15 minutes, until the biscuits have risen and are golden around the edges and bottom.
  7. Remove from the oven and serve immediately, while still warm.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Biscuits
  • Method: Baking
  • Cuisine: Baked Goods

Keywords: biscuit, baking, fall recipes, butternut squash, cinnamon

Cooking by the Numbers…

Step 1 – Cook and Puree the Squash

Horizontal image of a cut orange squash with the seeds and pulp removed in a white bowl.

Cook and puree one butternut squash. For more information on this step, follow our tutorial for roasting pumpkin – you can use the same exact directions to get the same yummy results with any type of winter squash.

Allow to cool completely before using in this recipe.

Horizontal image of a white bowl of orange puree on a white towel on a wooden board.

You will only need 3/4 cup of the puree, so there will be some leftovers. Use the rest to make soup!

Step 2 – Combine Dry Ingredients

Horizontal image of a large white platter with dry ingredients.

In a large bowl, sift together the all-purpose flour, whole grain flour of your choice, baking powder, salt, cinnamon, and nutmeg.

You have so many options for what type of whole grain flour to use: spelt, buckwheat, barley, and wheat are just a few to consider. For an even fresher option, learn what grains you can grind right at home.

Curious about what exactly baking powder is, how it works in baking, and how to determine if that little canister in your cabinet has expired? We demystify this leavening agent here!

Step 3 – Add the Butter

Horizontal image of a large dish with a butter and flour mixture next to a stick of butter.

Use a pastry cutter to mix the chilled and cubed butter into the dry mixture. Combine until the mixture is sandy, and there are no large pieces of butter.

Step 4 – Mix in Wet Ingredients

Horizontal image of a shaped dough on a wooden board.

To the dry mixture, add the milk and puree, combining with a spoon or floured hand until a uniform, thick dough forms. Use your hands shape the mixture into a flat disc, dusting with flour as needed.

Be careful to not overmix the dough – this will keep the final product soft and fluffy.

Step 5 – Roll and Cut

Horizontal image of rolled dough with round cuts in it on a floured surface.

On a work surface lightly dusted with flour, gently roll out the dough to about a 1/2-inch thickness. You may need to dust the dough and rolling pin with additional flour to prevent sticking.

Cut the dough into 10 rounds using a small biscuit cutter, re-rolling the dough just once to cut just a couple more rounds with the excess.

Place the rounds on a baking sheet pan lined with parchment paper or a silicone mat. They can be close to touching, which will help them maintain a high rise without drooping over.

Step 6 – Chill and Bake

Horizontal image of a stack of three biscuits in front of a basket and ramekins with butter and jelly.

Allow the dough to chill in the refrigerator for about 15 minutes before baking to re-stiffen the butter. This will help maintain shape of the rounds.

Bake for 10-15 minutes, until the biscuits have risen and are golden around the edges and bottom.

Horizontal image of half of an orange biscuit smeared with softened butter.

They are best served immediately, while still warm. Enjoy with softened butter and jam, or serve them on top of a warm and hearty chicken stew!

Huge CSA Box? Get Baking!

The next time you get a little more than anticipated with your fall bounty, don’t fret! Foodal has plenty of amazing recipes to keep you calm, full, and happy.

Horizontal image of a basket with orange baked biscuits with jam in the background.

Start with these tall, fluffy, and delicate butternut squash biscuits!

They are a beautiful base for a wide range of tasty applications that you can enjoy all autumn long.

Try them for your next breakfast egg sandwich, or with some homemade breakfast sausage and a creamy Mornay sauce. Enjoy them served alongside a big cheese plate with fresh fruit, or simply smeared with butter and jam.

And after you make a batch of these, try all of our other superb butternut squash recipes such as:

Horizontal image of an orange baked good with a bite taken out of it next to whole spices.

Let us know in the comment section below how you decide to serve these baked goodies, and don’t forget to rate the recipe!

Looking for more biscuit recipes? Take a look at these beauties:

Photos by Nikki Cervone, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on September 28, 2012. Last updated: April 21, 2023 at 13:16 pm. With additional writing and editing by Nikki Cervone.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

About Shanna Mallon

Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home, Houzz.com, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.

15 thoughts on “Butternut Squash Whole Grain Biscuits”

  1. I’ve had a post like this written at least four times in the past few weeks. I have three major things on my plate and this week I ended up just crashing because running at 50% left me exhausted. Hopefully some task thin out for you soon!

    Oh, and I just received sweet potatoes from my CSA- I can’t wait to make these biscuits!

  2. Oh yes, I understand. This has been one of those weeks where I’m really not sure how we’ve gotten to Friday. Every day has seemed so strange and busy and I don’t know where our week has gone.

  3. So white spelt. Is that different from regular spelt? Because we’ve become a spelt flour family thanks to you. It’s my gateway flour. But I didn’t know there were different kinds. So when I make this, will it be wonky if I use regular spelt flour? Because my whole family hates butternut squash, including me. All winter squashes in fact. We keep trying to force ourselves to like them. BUT if they’re baked into something, that’s different. Delightful. So these will be made today hopefully. 🙂

    • It is totally a gateway flour! Such an easy transition from regular flours because, so here’s the difference between white and whole-grain spelt, white gives results almost exactly like white all-purpose and whole-grain gives results almost exactly like wheat flour. My Whole Foods has only the whole-grain kind in bulk bins, so I often buy that; when I want white, I have to buy a five-pound bag (or, last summer, a 25-pound one online) (and yes, we totally went through the whole thing no problem). But I can’t wait to tell you about the latest flour we’ve been using. Stay tuned.

      Anyway – regarding these biscuits, whole-grain spelt will work fine and it may even be the more traditional spelt that Laken used in the original recipe. I would think the results will just be a little heartier, like they would with wheat vs. white.

      And on squash – you totally won’t taste squash in these biscuits, just the moist and soft insides that the extra liquidy ingredient brings.

      Hope that helps!

  4. These are lovely and yummy biscuits. Perfect for an afternoon snack. 🙂 Btw, if you want to experiment (a little), try sprinkling curcumin powder on it. It’s delish!

    • Cool, Misty, thanks for the tip! Tim just told me curcumin is the main component in tumeric… and we are big fans around here. : )


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