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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