Butternut Squash and Rosemary Biscuits | completelydelicious.com

Butternut. Acorn. Spaghetti. Delicata. It’s that time of year when my kitchen counter is taken over by winter squash. Every week it’s a game to see if I can come up with new ways of using it, though often I end up sticking to a few loved standbys.

I’ve grown to care for all varieties, though butternut will always be my favorite squash. It’s one of the best things about fall in my opinion. And these buttery biscuits studded with butternut squash and rosemary is one of my favorite fall creations.

Originally posted way back in 2010, I figured we could all use a reminder of just how great this recipe is.

Butternut Squash and Rosemary Biscuits | completelydelicious.com

Butternut Squash and Rosemary Biscuits | completelydelicious.com

This recipe is essentially just my all-time favorite easy buttermilk biscuits with added roasted butternut squash and chopped fresh rosemary. They’re a perfect fall nibble to go alongside your breakfast eggs, a bowl of soup, a salad, and so many other things.

Or you know, you can be impatient like me and eat them on their own hot and straight from the oven. That works too.

Butternut Squash and Rosemary Biscuits | completelydelicious.com

Tip: soft vs. crispy biscuits

It’s completely a personal preference, whether you like your biscuits completely soft or with more crispy edges. If you’d like soft biscuits place the biscuit rounds about 1 to 1 1/2 inches apart on your sheet pan. For crispier sides place them 2 or more inches apart. Either way, the interior of the biscuit is tender and flaky.

butternut squash rosemary biscuits 5

This recipe was originally published in October 2010. Photos have been updated and slight improvements to the recipe have been made.

Butternut Squash and Rosemary Biscuits
 
Butternut biscuits filled with roasted butternut squash and fresh rosemary. A perfect bite for fall!
Yield: 8 biscuits
Ingredients
  • I cup (205 grams) butternut squash, in ½ inch cubes
  • 2 teaspoons olive oil
  • 1 teaspoon coarse salt, divided
  • 2 cups (240 grams) all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 tablespoon fresh rosemary, chopped
  • 6 tablespoons (85 grams) unsalted butter, cold and cut into cubes
  • ¾ cup (175 ml) buttermilk, chilled, plus additional for brushing
  • 1 large egg + 1 teaspoon water, for egg wash (optional)
Instructions
  1. Preheat oven to 375 degrees F. Line a sheet pan with parchment paper. Toss chopped butternut squash with olive oil and ½ teaspoon salt. Roast until butternut squash is fork tender, about 20-30 minutes. Let cool while you prepare the biscuits.
  2. Increase oven temperature to 400 degrees F. Line another sheet pan with parchment paper.
  3. In a medium bowl mix together the flour, baking powder, baking soda, and remaining salt. Mix in the butter with a pastry cutter or a fork until mixture resembles coarse meal. Toss in the roasted butternut squash and chopped rosemary. Add the buttermilk and stir until the dough comes together in a ball. Do not overwork the dough, it's okay if it's a little crumbly.
  4. 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, if using.
  5. Bake until the tops are golden brown, 12-15 minutes. Cool slightly on a wire rack and serve immediately.
Notes
Recipe adapted from my Easy Buttermilk Biscuits.

Other squash recipes you will love

Roasted Acorn Squash and Sage-Cream Sauce
Kale and Ricotta Stuffed Shells with Butternut Squash Sauce
Twice Baked Spaghetti Squash and Cheese

11Nov

#EatSeasonal

Some of my blogging friends and I are taking on the challenge to eat seasonally. Check out Vintage Mixer’s guide to what’s in season this month and join us, won’t you?

November-Seasonal-Recipes

Butternut Squash Apple Soup with Sage Parmesan Croutons by Well Plated

Whole Wheat Pancakes with Balsamic Caramel Apples by Climbing Grier Mountain

Portuguese Kale and Potato Soup by Letty’s Kitchen

Easy Cranberry, Apple & Pomegranate Sauce by Cookin’ Canuck

Beet, Goat Cheese and Hazelnut Galette by Vintage Mixer

Endive Salad Bites with Pears, Blue Cheese, & Pecans by Flavor the Moments

Pumpkin Roll by Foodie Crush

Butternut Squash Burrito Bowls by Mountain Mama Cooks

Slow Cooker Creamy Turkey and Butternut Squash Chili by Bless this Mess

Mascarpone Mashed Potatoes with Sage Browned Butter by Floating Kitchen

Honey Roasted Beets and Kale by Food for My Family

Homemade Cinnamon Apple Pop-Tarts by From Gate to Plate

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28 Responses to Butternut Squash and Rosemary Biscuits

  1. The Comfort of Cooking says:

    These look so delicious and fluffy! I have plenty of butternut squash and rosemary, too, so this will be a great way to use them up. I can't wait to make them – Thanks for sharing, Annalise!

  2. delishliving.com says:

    Oh my goodness, these are perfectly lovely. I can't wait to have some leftover squash to make them!!!

  3. Danny says:

    Wow these look really delicious, even better than the ones my mom makes!

  4. delishliving.com says:

    Ok, I have officially put them on this week's meal plan, and credited you on my blog! I am a little too excited about these!

  5. Mariko says:

    I think we are so in sync about PFB. It's totally crazy and fun too! Can't wait to see your video.
    Butternut squash in biscuits sounds so good. I'll have to make these when I finish the video!

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  12. Oh I am SO in love with these biscuits! Butternut is definitely my favorite thing about Fall (see you later, pumpkin!) and I always have loads of it on my kitchen counter too. I’ve never tried adding it to biscuits before. What a fantastic idea. I will be trying this soon!

  13. marcie says:

    Winter squash is some of my favorite produce, and I always buy so many different varieties at once because I can’t decide which one to buy! These biscuits sound heavenly with the butternut and rosemary — I definitely need to try these!

  14. OMG, these looks so good, girl. Perfect for a cozy meal or TG! Hope you and your family are doing awesome!

  15. I saw the collage, saw this picture, and just KNEW it was yours. You have such a great style and I can pick it out really easily now. These look like biscuit perfection and I can’t wait to try them. Long live all things butternut!

  16. I swear I just got a whiff of these fresh out of the oven. Just by admiring your gorgeous photos. There’s nothing like warm buttermilk biscuits–and with chunks of squash and bit of rosemary–omg!

  17. Bring on the carbs!! These look amazing friend!

  18. Oh my gosh I love all of these fall flavors!! Rosemary is my favorite!

  19. Oh my gosh can I have 10 of these right now?? They look delicious!

  20. Erin R. says:

    Two inches thick! I like your style. ;) And oh, my goodness, I just had a vision of these as the lid on a chicken pot pie. Mmm. Good one.

  21. Chels says:

    Those look perfect!

  22. I’m so glad you reminded us all about these biscuits!! I’ve definitely been making biscuits more often and yours are always my favorites!

  23. I’m with you – I’m an equal opportunity squash lover!! I never would have thought to add them to biscuits!

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