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Lilly’s Table

 
 
Biscuits with Ham, Manchego & Marmalade
© Lillys-Table.com Photo of Squash Biscuits
 

Tags: Nut Free Vegan vegetarian Dairy Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

25 mins

Time
Estimate
25 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Squash Biscuits

from Spanish Squash Biscuit Sandwiches, the Week of December 27, 2015.
View the previous recipe for this meal.

Pureed squash boosts the nutrients, color and fun in these biscuits. Start with the pureed squash, mashed sweet potatoes or even canned pumpkin instead. Earth Balance is a reasonable substitute for the butter.

Ingredients

  • 1 cup flour, white
  • 1 cup flour, whole wheat
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 5 tablespoons butter, unsalted, chilled
  • 1 cup winter squash, pureed

Serving Size: 4 People

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Preparation Instructions

Preheat the oven to 450.

Mix the dry ingredients together: flours, salt, baking powder, baking soda.

Grate the butter into the flour or pulse in a food processor.

Blend until the flour appears coarse. Whisk in the squash. Ball up and knead slightly, not too much.

Press or pat the dough into a disk on a floured surface. Cut with a small cup into round shapes. Alternatively, take a 1/4 or 1/3 measuring cup, press a ball of biscuit into the cup and tap it out on to the baking sheet.

Bake for 7-9 minutes, or until the edges are lightly golden. Serve warm if possible.