Winter Squash Biscuit
A biscuit is never not welcome on our table. It can be a vehicle for eggs, a dipper into a bowl of soup, a crunchy morsel perfect for sopping up gravy, or simply a pillow for a pat of butter and a drizzle of honey. By adding winter squash to the dough, we get more than a bit of tenderness added to the final biscuit. We get vitamin A, minerals, fiber, a bit of earthy sweetness, along with pure enjoyment. It came to me when we had a bit of baked sweet potato left over after dinner one night (you know that lingering leftover that you just know won’t get eaten) that it would be perfect to add a bit of grounding sweetness to our morning biscuits. You now may find me tossing an extra sweet potato in the oven in hopes of one lone leftover to make these lovely biscuits.
Ingredients:
3 1/2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar
grated zest of 1 orange
8 tablespoons butter, grated
1/2 cup milk
1/4 cup yogurt
1/2 cup canned pumpkin or cooked sweet potato
Directions:
Preheat the oven to 425 degrees F and line a baking sheet with parchment. In a large bowl mix the flour, baking powder, baking soda, salt, sugar, and orange zest. Add the grated butter and use your hands to rub it in to the flour mixture. In a small bowl, mix the milk, yogurt, and pumpkin. Slowly pour and stir that into the dry mixture with a fork. Knead it in the bowl a few times until the dough comes together a bit. Tip it onto a floured surface and pat into a rectangle about 1 inch thick. Cut in half and place one piece on top of the other. Pat out again and repeat the process once more. Roll the dough out once more into a little less than 1 inch thickness. Cut into even squares or use a circle cutter to cut out the biscuits. Place them on the pan about 1/2 inch apart with a little pat of butter on each biscuit. Bake for about 15 minutes and enjoy warm!
