Skip to content

Butternut Squash Biscuits

November 20, 2010

Of all the pastries in the world, biscuits are in my top 5. Actually, they’ve been in the #1 position lately, with soup season fully in swing. I’ve been convincing myself that yes, while a plain old slice of whole-grain bread would be aspirational and healthy and perfectly acceptable, a (partially whole wheat) biscuit alongside the soup would be heavenly! After all, butter does make almost everything just a little better, and hey – the biscuits have yogurt in them. Healthy! (I tell myself.)

I credit/blame my discovery of the Yogurt Biscuit recipe in Mark Bittman’s How to Cook Everything with my rapid recent descent into biscuit obsession, which has gotten so bad that I’ve been planning meals around the possibility of their compatibility with biscuits. Bittman’s recipe takes all of 5 minutes to put together if you use your food processor; they’re foolproof, too, raising up up up while you stare at them through the oven window. Ahem.

For the latest batch, I added some mashed squash that I had leftover from another recipe, and I used half white whole wheat flour. They’re positively glorious warm from the oven, and would make a stellar addition to the Thanksgiving table.


Butternut Squash Biscuits

Adapted from Mark Bittman’s How to Cook Everything

These come together really quickly and have a lovely tang from the yogurt.

2 cups all-purpose flour (I substituted half white whole-wheat flour)
1 scant teaspoon salt
3 teaspoons baking powder
1 teaspoon baking soda
2 to 5 tablespoons cold butter (I usually use about 4), cut into bits
1 cup cooked pureed butternut squash (or other winter squash)
yogurt, between 1/2 and 3/4 cup depending on stickiness of dough (see directions below)

Preheat the oven to 450 degrees.

Mix the dry ingredients together in a bowl or food processor. If you’re using a food processor, pulse the pieces of butter in until the mixture resembles coarse meal (or, if mixing by hand, rub the butter with the flour mixture between your fingers.) The butter should be thoroughly blended in before continuing.

Pulse the pureed winter squash (or mix it) into the flour-butter mixture. Pulse or stir in only as much yogurt as it takes to form the dough into a ball.  Usually for me this is a scant half cup, but it will depend on how moist your squash puree is. The dough should stick slightly to your hands.

Pat the dough out on a lightly floured work surface until it’s about 3/4-inch thick. Cut 2-inch rounds with a glass or biscuit cutter, then gently reshape the dough and cut again. I usually get about 10 biscuits.

Bake 7-9 minutes, or until the biscuits are nice and golden brown. These are best served warm!

20 Comments leave one →
  1. November 20, 2010 3:12 pm

    I never would have thought to use butternut squash in biscuits – they look delicious!

  2. November 20, 2010 5:49 pm

    Can’t wait to try these! I can’t remember how I found your blog but I’m a former Ithacan and your recipes look great. I miss the farmer’s market in Ithaca so much!

  3. November 20, 2010 11:03 pm

    Oh my goodness… butternut squash & biscuits… a savory “chocolate & peanut butter”…. Happy Thanksgiving to all!!

  4. November 21, 2010 2:58 am

    Since I’m currently in a Mark Bittman phase, I’m totally interested in these biscuits. Plus hey, who doesn’t like a good biscuit? Just think of all the soups and stews it would pair with!

  5. November 21, 2010 10:17 am

    Your biscuits look delicious – I’m tempted to whip up a batch of some kind of biscuits for Sunday morning breakfast for hubby and I. Love your sense of humor and the pictures are just amazing.

    I can see wanting to make biscuits and thinking, “What soup would go with ’em?” That makes total sense to me in my world. *wink*

  6. November 22, 2010 11:05 am

    These look so delicious!

  7. November 22, 2010 1:06 pm

    These look gorgeous. I was thinking I wanted to make something to bring along to Thanksgiving dinner, but didn’t have a real idea in mind. I’m bookmarking this because I have some yogurt to use up as well as some pumpkin in the freezer. These sound fab, but you don’t mention the fat content you used in the yogurt. I have nonfat on hand. Do we think that would be the end of the world?

    • November 22, 2010 3:45 pm

      Kelly – I actually used nonfat as well. 🙂 Definitely not the end of the world!

  8. November 22, 2010 2:11 pm

    So great, so yummy, and so timely! I will be making these for sure. Thanks for sharing!

  9. November 28, 2010 7:17 pm

    I too, am wondering the fat content of the yogurt you used. Also, this might be a dense question, but what is a “scant teaspoon”? Does that mean “don’t even think about going over one teaspoon”?

    I can’t wait to try this! I myself am in a scone obsession.

    • November 28, 2010 9:35 pm

      Nancy – I’ve used nonfat yogurt with good results. As far as “scant” goes, I usually measure a teaspoon with just a little bit missing.

  10. Melissa permalink
    November 29, 2010 9:19 am

    Looks great! I’ve been experimenting with replacing butter in my quick bread recipes with applesauce lately. Works great with those – cornbread was my last success – but do you think it would work with biscuits? I only do it so I can get away with putting more butter on top when they’re warm LOL.

    • November 29, 2010 10:08 am

      Hi Melissa; with biscuits, the butter bits in the dough are what give the biscuits flakiness — so you might get a different texture if you subbed applesauce. Not that it would necessarily be bad! Just maybe slightly different.

  11. December 2, 2010 7:11 am

    the squash really adds a lovely colour to the biscuits. they look delicious!

  12. Charla Hayes permalink
    December 22, 2010 4:21 pm

    What could/would you use in place of the squash? I’m not sure many of the others in the house would eat them knowing there’s squash in them.

    • December 22, 2010 6:15 pm

      Charla, you could always try canned pumpkin or mashed sweet potato if you thought others were squash-averse.

  13. January 3, 2011 2:01 pm

    I’ve had sweet potato and pumpkin biscuits, but never butternut squash….they look great.

  14. Jessica permalink
    March 22, 2011 2:15 am

    these were so good! I made them for breakfast and served them to the kids with strawberry jam. Love your blog!

  15. Elvi Jo permalink
    October 11, 2012 1:39 pm

    I made these, thank you very, very much! I used a little bacon fat with the butter, also I didn’t puree but mashed butternut squash into the recipe. I love the rustic, use-what-you-have nature of this recipe! A WINNER! I cant wait to bring them to our dinner outing ( to be paired with homegrown chicken and roasted veggies)!

  16. Jaclyn permalink
    September 2, 2013 3:24 pm

    I have left over butternut squash soup that I am looking to use up. I am thinking if I add that instead of just the puree it would be fantastic! Here goes…

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: