How do I prepare the butternut squash for these biscuits?

The recipe requires 1 cup of roasted butternut squash. After cooking, mash the squash with a fork until most chunks are gone, then set it aside to be combined with the milk and brown sugar.

What's the key to achieving flaky vegan biscuits with this recipe?

For flaky biscuits, use cold vegan butter and cut it into the flour mixture with a pastry cutter or fork until it resembles small pebbles or sand. Also, avoid overworking the dough to prevent melting the butter.

Why is covering the biscuits after baking important?

Covering the butternut squash biscuits with a clean towel immediately after they come out of the oven traps steam, resulting in incredibly moist biscuits. Let them sit for 5 minutes.

How can I ensure the dough isn't too dry or sticky?

After combining the wet and dry ingredients, use your hands to mix the dough. If it feels a little dry, add just a few drops more almond milk. The dough shouldn't be very sticky.

What can I use to cut the biscuit rounds if I don't have a specific cutter?

If you don't have a biscuit cutter, the recipe suggests using the rim of a water glass to cut rounds from the dough before placing them on a greased baking sheet.

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Butternut Squash Biscuits
[Vegan]

LR By: Laura Ryan

Author Bio

Laura is a vegan food blogger and restaurant manager. She spends her free time crafting,... Read More

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A stack of golden-brown vegan butternut squash biscuits, some split open revealing a tender, flaky interior, on a rustic plate.

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Butternut Squash

Butternut Squash Biscuits [Vegan]

Dairy Free

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.

Ingredients You Need for 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

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How to Prepare Butternut Squash Biscuits [Vegan]

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.

Notes

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.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.