Friday, January 19, 2018

Butternut Squash, Apple and White Cheddar Biscuits

Weekends call for amazing breakfast food and these biscuits are super special. They get most of their sweetness from roasted butternut squash, which gives them a wonderful moist texture and pretty orange color. The apples and cheddar in the biscuits add an extra layer of sweet and salty flavor. I like mine topped with blackberry jam, but any jam will do! If you have any leftover after breakfast, use the biscuits for sandwiches (my suggestion: smoked turkey, Dijon and arugula). Yum!


1. Preheat oven to 425. Place the oven racks in the middle and upper sections of the oven to prevent burning. Line 3 baking sheets with parchment paper. Place squash cut-side down onto one of the baking sheets and roast for 30 minutes, or until tender.

2. Allow squash to cool slightly, then scoop the flesh into a food processor and process until smooth.

3. Add flour, sugar, baking powder, salt, baking soda and cubed butter to the food processor and pulse until the mixture forms fine crumbs.


4. Add egg and buttermilk and pulse again until just combined. Transfer the dough to a large bowl and add apple and white cheddar; stir to combine.



5. Use a 1/4 cup measure to drop the dough evenly onto each baking sheet (6 biscuits per sheet). Bake for 12-15 minutes, or until lightly golden brown and cooked through. Allow the biscuits to cool slightly, then cut in half lengthwise and top with butter and jam.





Butternut Squash, Apple and White Cheddar Biscuits
Makes 12 biscuits

All you need:
1 small butternut squash, halved lengthwise and seeds removed
3 cups all-purpose flour
1/4 cup brown sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 stick cold unsalted butter, cubed
1 egg
1/2 cup buttermilk
1 small sweet apple (like Macintosh or Honeycrisp), diced small
1 cup freshly grated white cheddar cheese

All you do:
1. Preheat oven to 425. Place the oven racks in the middle and upper sections of the oven to prevent burning. Line 3 baking sheets with parchment paper. Place squash cut-side down onto one of the baking sheets and roast for 30 minutes, or until tender.
2. Allow squash to cool slightly, then scoop the flesh into a food processor and process until smooth.
3. Add flour, sugar, baking powder, salt, baking soda and cubed butter to the food processor and pulse until the mixture forms fine crumbs.
4. Add egg and buttermilk and pulse again until just combined. Transfer the dough to a large bowl and add apple and white cheddar; stir to combine.
5. Use a 1/4 cup measure to drop the dough evenly onto each baking sheet (6 biscuits per sheet). Bake for 12-15 minutes, or until lightly golden brown and cooked through. Allow the biscuits to cool slightly, then cut in half lengthwise and top with butter and jam.

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