Biscuits might be my new favorite thing to make. Maybe it’s because they’re delicious. These biscuits are full of flaky layers, just like the real thing. They’ve got the classic biscuit taste, with a hint of nutmeg and squash.
Butternut Squash Biscuits [Vegan]
- 1 cup roasted butternut squash (about 1/4 of a large squash, see recipe note for roasting instructions)
- 1/3 cup almond milk
- 1/2 teaspoon apple cider vinegar
- 2 tablespoons brown sugar
- 2 cups flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 6 tablespoons vegan butter, cold
- Preheat oven to 425F.
- Mash the cooked squash with a fork until most of the chunks are gone. Set aside.
- Combine the almond milk and the vinegar and whisk together until bubbly. Set aside.
- In a large bowl combine the flour, baking powder, baking soda, salt and nutmeg.
- Add the margarine and use a pastry cutter or a fork to mix the butter into the flour mixture. Use the pastry cutter or fork to break apart the butter chunks while mixing them in the flour mixture. The resulting texture should be chunky, like small pebbles or sand.
- Combine the butternut squash, milk and the brown sugar. Mix well and then add to the flour/butter mixture.
- Use your hands to mix it into a dough. If it’s a little dry add a little more milk (just a few drops).
- Once the dough has formed a ball, transfer it to a lightly floured surface (the dough shouldn’t be very sticky so you don’t need too much flour). Press it down with your hands or a rolling pin until it’s about a half-inch thick. You don’t want to work it too much or you’ll melt the butter and the biscuits won’t be flaky.
- Use a biscuit cutter or the rim of a water glass to cut rounds from the dough. Place them in a single layer on a greased baking sheet, cast iron pan or other baking vessel.
- Bake for 20-22 minutes.
- As soon as you take them out of the oven cover them with a clean towel. This traps some of the steam in and makes for really moist biscuits. Let them sit for 5 minutes.
To roast the squash, peel it, cube it and toss it with a teaspoon of canola oil and a pinch of salt. Place in a 425F oven and cook for 20-30 minutes. The squash is done when you can easily poke it with a fork. Allow it to cool completely before using it in the above recipe.
- Butternut Squash