Project Food Blog has pretty much taken over my life right now. Maybe you noticed. I spend all weekend baking and photographing and perfecting my post, and then I spend all week obsessing about whether I’ll make it to the next challenge, and planning for it in case I do. It’s exhausting, to tell you the truth.
But it’s also a lot of fun.
It’s made me push myself in ways that I think will make me a better blogger. Through the competition I’ve been introduced to a lot of new great food blogs and made some friends. I’ve been blown away by what some bloggers are doing and I feel so inspired every time I look through the entry posts on Monday morning.
I woke up one morning this past weekend wanting to bake just for the sake of baking. I didn’t want to worry about whether the recipe turned out perfectly, or if my photos were good, or stress over what I was going to write about it. I just wanted to bake. And so bake, I did.
I had half a butternut squash leftover from earlier in the week and I wondered how I could put one of my favorite fall flavors into a baked item. In the end I decided on biscuits because there are few things simpler to make, and simple was sounding pretty good. For an hour or so it was just me and a few ingredients, enjoying the early morning hours alone together.
I had a hunch that these were going to be delicious, and I was right. The smell coming from the oven was amazing, but the first bite was even better. The butternut squash was both sweet and savory, but it was the rosemary really made them pop.
They were the perfect snack on a rainy fall day, a day I spent relaxing, gearing up for another long week of waiting to see if I made it to the next round.
3 1/2 cups all-purpose flour
1/2 tablespoon salt
1 tablespoon sugar
1 tablespoon baking powder
1/2 cup butter, cold and cut into 1 inch pieces
1/2 cups buttermilk, chilled
1 cup butternut squash (from about 1/2 small butternut squash), cut into 1 inch cubes
1 tablespoon olive oil
1 tablespoon fresh rosemary, chopped
1 egg, beaten, for egg wash
Preheat oven to 375 degrees F. Toss the butternut squash with the olive oil and spread evenly on a sheet pan. Bake until tender, about 20 minutes. Set aside.
Preheat oven to 425 degrees F. Line another sheet pan with parchment paper.
In a large bowl, mix together the flour, salt, sugar, and baking powder. Add the cold butter and cut into the flour mixture with a pastry cutter or a fork until the butter is the size of small peas. Add the butternut squash and rosemary to the mixture and toss together. Make a well in the center and add the buttermilk. Mix with a spoon until just combined, adding more buttermilk a teaspoon at a time if necessary to work the dough together. But be careful not to make the dough too wet or work it too much.
Turn out onto a lightly floured surface and flatten with your hands to be about 2 inches thick. Cut out circles and place on the prepared sheet pan. Brush the tops with the egg wash.
Bake until the tops are golden brown, 12-15 minutes. Cool on a wire rack.
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