Butternut squash biscuits with gruyere

5 from 1 vote

These savory biscuits/scones are soft, gently cheesy and so delicious.

Prep Time10

Cook Time30

Total Time40

Course: Side Dish, Snack

Cuisine: American

Servings: (approx)

Calories: 176kcal

Author: Caroline's Cooking

6 oz butternut squash 170g, peeled and de-seeded weight
1 ¼ cups all purpose flour 175g plain flour
½ tablespoon baking powder
¼ teaspoon salt
¼ teaspoon ginger
3 tablespoon unsalted butter 3oz/38g
¼ cup gruyere 15g, grated (relatively well packed if finely grated, loose if coarser)
¼ 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 ½-3/4in 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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