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.
- Category: Biscuits
- Method: Baking
- Cuisine: Baked Goods
Keywords: biscuit, baking, fall recipes, butternut squash, cinnamon