Bright and moist from the squash, with a slight cheesiness, these butternut squash biscuits are quick, easy to make and versatile. Try them alongside a main meal, as a snack or why not fill them as part of lunch.
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Being British, I didn’t grow up with biscuits as a typical side. In fact, biscuits to Brits is cookies to Americans, just to be more confusing. These would probably be called savory scones. However whatever the name, these are wonderfully easy, moist and delicious and definitely worth a try.
I’ve played around with this recipe a bit as I originally used more squash than I have here. However much as they were delicious, the dough was a bit too soft. These are much easier to handle, rise better and still taste delicious.
One of the great things about biscuits like these, alongside how fast they are to make, is that they keep relatively well. I’m not sure plain ones do as much, but when you add vegetables like the squash here, or as in my sweet potato biscuits or parsnip biscuits, they still taste pretty great a day or two later.
While cooking the squash first means they take slightly longer to make, you can cook the squash ahead of time. I suggest steaming, but you can also use leftover roasted squash – just trim any firmer browned bits and remove any excess oil/butter.
You can either mash or blend the squash, as you prefer. Mashing will leave the texture a little less even but the flavor is just as good. Plus you get that wonderful color either way.
Can you freeze butternut squash biscuits?
Yes, you can! One bonus of these butternut squash 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 from the freezer and give them an extra few minutes. This way, you can enjoy the fresh-baked texture another time without the effort.
What if I don’t have gruyere?
The flavor of gruyere goes well with the squash and has a nice slight sharpness and nuttiness that fits really well. If you don’t have any, something like manchego, a hard goats cheese or maybe an aged cheddar would be a good alternative. However I would try to get gruyere if you can.
I’m not sure these need 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’m not sure, but I’m leaving it in there personally. I might even get brave and increase it when I make them another time.
Whatever you choose to call them, these butternut squash biscuits are little bites of deliciousness. Soft, flavorful and great to enjoy in so many ways. And a great way to sneak in some vegetables too. Don’t worry, I won’t tell.
Try these other tasty recipes with butternut squash:
- Butternut squash risotto with chicken and arugula
- Fall farro salad with radicchio, roasted squash and lemon tahini dressing
- Butternut squash wild rice salad
- Plus get more side dish recipes in the archives.
Butternut squash biscuits with gruyere
- 6 oz butternut squash 170g, 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 15g, grated (relatively well packed if finely grated, loose if coarser)
- 1/4 cup buttermilk 60ml
- few grinds of black pepper
- Dice the squash then steam until tender, around 10 min. Allow to cool a little then mash or blend until relatively smooth.
- Put the flour, baking powder, salt and ginger in a food processor and pulse a couple time to mix.
- Add the butter (cut in small pieces), cheese, buttermilk, pepper and squash and pulse until combined but try not to overmix. If you don't have a food processor, you can cut the butter in with a pastry cutter then mix the rest in by hand.
- Tip the mixture out onto a floured surface, flatten slightly to around 1/2-3/4in thick. You can cut them roughly if you prefer, or use a round scone cutter as I did here. I got 6 medium round biscuits, but you may get more/less depending how you cut them.
- Transfer the biscuits to a baking sheet and bake at 375-400F/190C for approx 20 min until just starting to brown.
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This recipe was originally posted in October 2015 and has been updated, primarily with new photos.