Do any of you order your produce or other types of food through a local CSA?
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.
So. Much. Squash.
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.
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.
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.
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.Print
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
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, sift together both types of flour with the baking powder, salt, and spices.
- Cut in the cubed butter with a pastry cutter or two knives, until the mixture is sandy without any large pieces.
- 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.
- 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.
- 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.
- 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
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.
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
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
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
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
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.
Step 6 – Chill and Bake
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.
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.
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:
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: November 16, 2021 at 18:05 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.