|serve these up alongside soup or stew|
- 1 medium butternut squash (you need about 3 1/2 cups mashed, doesn't have to be exact)
- 1 1/4 cup flour
- 1 tbsp organic coconut sugar (or any other sugar)
- 4 tsp baking powder
- 1/4 tsp salt
- 1/4 cup unsalted butter
- 1 tbsp olive oil
- salt and pepper
- extra flour for rolling out dough
- extra butter for brushing biscuit tops
what to do:
- Remove peel and seeds from butternut squash. (You can roast with the peel on and remove it after it's been roasted, if you don't have a strong enough peeler to do so when it is raw). Cut into cubes (about 1"x1") and toss with olive oil and some salt and pepper. Roast on a cookie sheet lined with parchment paper at 450 F, for about 20-25 minutes. Be sure to flip them halfway through to evenly roast the squash.
- Sift together flour, sugar, baking powder, and salt, in a bowl.
- Once the squash cubes are cool enough to handle, transfer them into a large bowl and mash with a potato masher or large fork. Add butter and stir until butter melts into the squash.
- Add flour mixture to squash mixture, stirring gently until a loose dough forms. Don't worry if it seems a little wet.
- Sprinkle work surface generously with flour and dump your dough onto the floured surface. Cover your hands with flour and gingerly work the dough into a round disc and then flatten until about 1" thick. (Don't knead this dough - it should feel delicate but not crumbly). Cut into triangular pieces (like a pizza) - I usually get about 6-8 very large biscuits or you can use a round cookie cutter to get disc shaped biscuits.
- Place biscuits on a cookie sheet lined with parchment paper (you can re-use the squash one!) - and brush the tops with melted butter.
- Bake for about 10-12 minutes at 450 F, until tops are lightly golden. Remove and serve hot, ...with extra butter perhaps...enjoy!