You’ll see I’ve hedged my bets on the name of these butternut squash and gruyere cheese biscuits (scones). You see, I have to admit, even after living in the US a little while now I am still a bit unclear on the difference between a biscuit and a savory scone. I think in my defense the answer may depend who you ask so is not all that clear in the first place. Some would argue having buttermilk in there makes it more of a biscuit, but not all biscuit recipes use buttermilk. Eggs are more common in scone recipes and rarely, if ever from what I have seen, in biscuits. But then also not all scone recipes use eggs.
Either way, I think you hopefully get a sense of what I am talking about here, and whether you want to call them biscuits or scones, I can assure you these butternut squash and gruyere cheese biscuits are delicious. Wonderfully moist from the squash, with a lovely cheesiness, they are a great bread alternative that’s a lot quicker to whip up. Plus, they are easy to make and go with so many things. Try them alongside a main meal, as a snack or you could even fill them as part of lunch.
One added bonus of these butternut squash and cheese biscuits is you can freeze them uncooked on a baking sheet then, once frozen, transfer them to a freezer bag. When you are ready to cook them, just cook them straight form the freezer and give them an extra few minutes. This way, you can enjoy the fresh-baked texture another time without the effort.
Currently I have a few in the freezer ready to pull out as a nice easy addition to my toddler’s lunchbox as he seems to really like them, which is always a start with toddlers as I am sure many of you know. For me, not only is it a nice easy thing to give him, it’s a great way to sneak in some veggies in a tasty, relatively non-messy few bites. Plus, they don’t take much to make. Aside from cooking the squash (which can be done ahead of time), everything is quickly mixed up in the food processor, then you tip it out, flatten, cut and bake.
A slight caveat…
I will be honest, the mixture of these squash and cheese biscuits is incredibly soft. I have played around with it a bit to try to make it a little less so, but I didn’t want to lose the delicious moistness of the end biscuit/scone so I have settled on the amounts below. The dough is still a little awkward to work with. You need to make sure you have well-floured hands as well as a floured surface (and knife for cutting, for that matter). They might not look that pretty when you go to bake them, but don’t worry, they smooth out as they bake.
Despite being a moist mixture, they have enough of everything else to still rise enough to make them light. There’s also plenty of cheese and squash goodness to keep them tasty and avoid drying out. Plus the squash helps them come out a lovely color, just asking to be eaten.
The flavor of gruyere goes well with the squash and has a nice slight sharpness and earthiness that fits really well. If you don’t have any, something like manchego, a hard goats cheese or maybe an aged cheddar wouldn’t be bad instead. However I would try to get gruyere if you can. I’m not sure I needed to add the ginger, and feel free to miss it out. It felt like a flavor that would go well and just give them a slight ‘lift’. Whether you can tell, I really don’t know, but I’m leaving it in there personally, and might get brave and increase it when I make them again.
Whatever you choose to call them, these butternut squash and gruyere cheese biscuits are little bites of deliciousness. Soft, flavorful and great to enjoy in so many ways. I can definitely see us having them a lot in the coming months. Apparently it’s school lunch week, and these are a common one in ours. But whether for lunch or not, give them a try, and you may be hooked too.
These savory biscuits/scones are soft, gently cheesy and delicious.
- 8 oz butternut squash 225g, peeled and de-seeded weight
- 1 1/4 cups all purpose flour 175g plain flour
- 1/2 tbsp baking powder
- 1/4 tsp salt
- 1/4 tsp ginger
- 3 tbsp unsalted butter 3oz/38g
- 1/4 cup gruyere 20g, grated
- 1/4 cup buttermilk 60ml
- few grinds of black pepper
Dice the squash then steam until tender, around 10min. Allow to cool a little then blend to a puree.
Put the flour, baking powder, salt and ginger in a food processor and pulse a couple time to mix.
Add the butter, cheese, buttermilk, pepper and squash puree and pulse until combined but try not to overmix.
Tip the mixture out onto a well-floured surface and shape into a square/rectangle around 1/2-3/4in thick. The mixture is very soft so take care working with it. Cut into approx 10-12 pieces and put onto a prepared baking sheet (best lined with parchment paper). Bake at 375-400F/190C for approx 20min until just starting to brown.