Butternut biscuits filled with roasted butternut squash and fresh rosemary. A perfect bite for fall!
Course Snack
Cuisine American
Prep Time 20 minutesmins
Cook Time 35 minutesmins
Total Time 55 minutesmins
Servings 8biscuits
Calories 229
Author Annalise Sandberg
Ingredients
1cupbutternut squash, in ½-inch cubes (205 grams)
2teaspoonsolive oil
1teaspooncoarse salt, divided
2cupsall-purpose flour(240 grams)
1tablespoonbaking powder
½teaspoonbaking soda
1tablespoonfresh rosemary, chopped
6tablespoonsunsalted butter, cold and cut into cubes (85 grams)
¾cupcold buttermilk(175 ml)
1large 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.