Butternut biscuits filled with roasted butternut squash and fresh rosemary. A perfect bite for fall!
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.
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.
baking tip:Soft vs. crispy biscuits
It’s completely a personal preference, whether you like your biscuits soft or with more crispy edges. If you’d like soft biscuits place the biscuit rounds about 1 inch 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.
Other squash recipes to love
- Roasted Acorn Squash and Sage-Cream Sauce
- Kale and Ricotta Stuffed Shells with Butternut Squash Sauce
- Twice Baked Spaghetti Squash and Cheese
Rosemary Butternut Squash Biscuits
- 1 cup butternut squash , in ½-inch cubes (205 grams)
- 2 teaspoons olive oil
- 1 teaspoon coarse salt , divided
- 2 cups all-purpose flour (240 grams)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon fresh rosemary , chopped
- 6 tablespoons unsalted butter , cold and cut into cubes (85 grams)
- ¾ cup cold buttermilk (175 ml)
- 1 large egg + 1 teaspoon water , for egg wash (optional)
- Preheat oven to 375°F. Line a sheet pan with parchment paper. Toss chopped butternut squash with olive oil and 1/2 teaspoon salt. Roast until butternut squash is fork tender, about 20-30 minutes. Let cool while you prepare the biscuits.
- Increase oven temperature to 400°F. Line another sheet pan with parchment paper.
- 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.
- Turn out onto a lightly floured surface and flatten with your hands or a rolling pin 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.
- Bake until the tops are golden brown, 12-15 minutes. Cool slightly on a wire rack and serve immediately.
This recipe was originally published in October 2010. Photos have been updated and slight improvements to the recipe have been made.