Rosemary Butternut Squash Biscuits
Butternut biscuits filled with roasted butternut squash and fresh rosemary. A perfect bite for fall!
- 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.
Calories: 229kcal, Carbohydrates: 28g, Protein: 5g, Fat: 11g, Saturated Fat: 6g, Cholesterol: 46mg, Sodium: 394mg, Potassium: 285mg, Fiber: 1g, Sugar: 2g, Vitamin A: 2197IU, Vitamin C: 4mg, Calcium: 110mg, Iron: 2mg