This recipe is so very delicious. I’ve made it 4 times in the past three weeks, each time with a different squash. Although my biscuits aren’t nearly as attractive as the creator’s biscuits, they are scrumptious. Like most of my recipes, I alter them from another recipe. This one was altered from Kitchen Vignette’s Delicata Squash & Sage Biscuits.
Although I really love to bake, I’ve had continuous problems getting things to rise properly or baking with yeast. So many problems, I rarely try to bake anything with yeast anymore. These are yeast-free and mine aren’t as thick and fluffy as those on Kitchen Vignette’s blog, but they do puff up some and absolutely melt in your mouth (especially hot out of the oven with a smidgeon of organic butter).
At least part of the reason mine aren’t as fluffy is that I roll my dough out much thinner. The original recipe calls to roll the dough out to 3/4″, but I roll mine more like 1/4″-1/3″. Maybe next time I’ll try to make them thicker. My way yields thinner biscuits, so I get from 15-17 instead of 10. They’re barely over 100 calories each, which is great if you’re watching your calorie intake, too.
The squash makes these biscuits so deliciously moist!
Here is my altered recipe:
- 1/2 c mashed winter squash (delicata, butternut, or pumpkin)
- 2 cups whole wheat flour
- 2 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 Tbsp. coconut sugar
- 1 Tbsp. raw sugar
- 1 tsp. salt
- 6 Tbsp. unsalted butter, coconut oil, margarine, or vegetable shortening
- 1 small bunch of fresh sage
(1 1/2 tsp. chopped and 10 whole leaves for garnish)
- 3/4 cup unsweetened vanilla almond milk
For the egg wash:
- 1 small egg
- 1 Tbsp. almond milk
- Slice the squash in half. Remove all the seeds and stringy pulp around the seeds. Place the squash halves cut-side facing down in a deep baking sheet with about 1″ water at the bottom. Roast in a 400F oven for about 1 hour. Remove from the oven and allow it to cool. Scoop out the roasted flesh and compost the skins. Mash by hand with a potato masher or fork. Chill in fridge until ready to use. (Use any leftover puree in a yummy autumn smoothie! Blend 1/4c with a frozen banana, some pumpkin pie spice, and almond milk…Mmmmmm!)
- In a medium mixing bowl, combine the flour, sugar, salt, baking powder, and baking soda on medium speed. Drop the fat in (I usually use a mixture of the above choices) 1T at a time, and mixed until it looks like breadcrumbs. Set aside. I’ve never put this mixture in the freezer while I prepared the wet ingredients, but it might help it to be more manageable (about 5 to 10 minutes).
- In another bowl, mix the chilled almond milk, squash purée, and finely chopped sage. Whisk together until smooth. In another smaller bowl, make the egg wash by beating the egg and 1 Tbsp. of almond milk together.
- Remove the dry ingredients from the freezer. Gently add the squash and cream mixture to the dry ingredients, stirring just until the dough starts to come together. I also do this in my Kitchen Aid mixer. Although you might have better results if you do it with your hands, lightly knead the dough in the bowl, until uniform, but avoiding overhandling it.
- Lightly dust a clean work surface with flour and either roll or simply press the dough out to 3/4 inch thickness. I place mine between two sheets of wax paper and dust the dough with enough flour to be workable. Using a 2 1/2 inch round or square cookie cutter, or just the top of a wine glass as I do, cut out the biscuits. Brush the tops with egg wash and gently press a whole sage leaf on top of each biscuit.
- Place on a lightly buttered baking sheet. Bake for 12 to 15 minutes in a 400F oven, until golden on top. Transfer the biscuits to a cooling rack and serve warm.
Yield: 10-12 biscuits
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