Fluffy Squash & Sage Biscuits

You guys….its FALL! Fall is my favorite. I feel like summer extended so far into September and it was just making me cranky. But now, all is well with the world and the air is crisp and there are mums and pumpkins everywhere. Oh, and there are honeycrisp apples and squash abound! I have more squash I know what to do with from my CSA, so I’m searching for some new fun ways to eat it…like these biscuits.
Squash & Sage Biscuits The mild and sweet squash flavor is a great compliment to the boldness of the sage…and they are just pretty. I’m thinking these would keep well in the freezer, so I plan to make a bunch and enjoy them all fall!

you will need:
1 medium delicata squash (½ cup squash puree)
2 cups all purpose flour
2½ teaspoons baking powder
½ teaspoon baking soda
2 tablespoons sugar
1 teaspoon salt
6 tablespoons unsalted butter, cold
1 small bunch fresh sage (2 teaspoons chopped + 12ish whole leaves for garnish)
¾ cup heavy cream
1 small egg
1 tablespoon heavy cream

Preheat oven to 400°F and slice squash in half lengthwise. Remove seeds and pulp in the center. Drizzle with a bit of olive oil and then place squash halves cut-side down on a baking sheet. Roast for about 30 minutes or until a knife pierces the flesh easily, think room temperature butter.  Remove from oven and let cool. Scoop out the flesh, discarding the skins, and puree in a blender until smooth. Chill in fridge until ready to use. This step can be done a day in advance.

If not already on, preheat the oven to 400°F. In a medium bowl, whisk the flour, sugar, salt, baking powder and baking soda together. Using a thick grater, grate the cold butter into the flour mixture. Pop mixture into the freezer for about 10 minutes.

In a small bowl, combine the chilled cream, squash puree and chopped sage. Whisk until smooth. In an even smaller bowl, whisk the egg and tablespoon of heavy cream.

Retrieve the flour/butter mixture from the freezer. Using a pastry cutter or a large fork, mix everything together until the mixture resembles bread crumbs. Add the squash and cream mixture, stirring just until the dough comes together. Use your hands to lightly knead the dough until it fully comes together. Don’t over work the dough, be gentle. You may also need a tad more cream if you have some loose floury mixture at the bottom of your bowl.

Dust a clean work surface with flour and either roll out or press the dough until it reaches a uniform ¾ inch thickness. Using a biscuit cutter (circle or square) or a pizza cutter, cut out the biscuits. Reuse all of that dough from the area around the biscuit cutter, just be careful not to overwork the dough.

Place biscuits on a lightly greased baking sheet, then brush the top of each with the egg wash. Garnish each biscuit with a sage leaf, then bake for 12 to 15 minutes, until golden on top.

Let biscuits cool for a few minutes and serve warm.

makes: 12 biscuits
time: 20 minutes active prep + 45 minutes cooking time
from: Kitchen Vignettes

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