Butternut Squash and Rosemary Biscuits
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
Ingredients
- 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)
Instructions
- 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.
Notes
This recipe was originally published in October 2010. Photos have been updated and slight improvements to the recipe have been made.
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!
Oh my goodness, these are perfectly lovely. I can't wait to have some leftover squash to make them!!!
Wow these look really delicious, even better than the ones my mom makes!
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!
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!
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!
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!
OMG, these looks so good, girl. Perfect for a cozy meal or TG! Hope you and your family are doing awesome!
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!
Thank you so much Melissa!
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!
Wish I could share them with you Letty! Thanks! 🙂
Bring on the carbs!! These look amazing friend!
Oh my gosh I love all of these fall flavors!! Rosemary is my favorite!
Oh my gosh can I have 10 of these right now?? They look delicious!
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.
Oh yes, that would be so good! Thanks Erin!
Those look perfect!
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!
I’m with you – I’m an equal opportunity squash lover!! I never would have thought to add them to biscuits!
Just found this recipe today and I mashed my squash yesterday!? Can I use 1 cup mashed squash? There is no egg, milk or butter in it at present. Would appreciate any help. Would like to make these tomorrow.