These fluffy Butternut Squash Biscuits are kissed with a little cheese and veggie action and so perfectly addictive I could eat them daily! These sassy savory biscuits are a must-make!
Step away from the chain restaurant, and into your kitchen!
The other day I could not stop thinking about Red Lobster biscuits.
You know the ones I’m talking about, right? Those ohmygosh-I-can-not-shove-these-into-my-face-fast-enough, waiter-are-there-crack-in-these, please-just-one-more-basket biscuits.
I suppose there are other items on their menu, but honestly, it’s all about the biscuits.
I wonder if they’re laced with opium? They must be.
The ones I whipped up in my kitchen; however, are laced with butternut. And they. are. AMAZING!
Fluffy Butternut Squash Biscuits
These butternut squash biscuits are fluffy, flavorful, and impossible to resist!
You can whip up a batch alongside a creamy bowl of Coconut Shrimp Alfredo, pair them with your favorite steamy bowl of soup, or even serve them up alongside your holiday spread.
I think I’ll be skipping the dinner rolls this Thanksgiving and making a double batch of these instead. I’m sure there won’t be any protests. In fact, I should probably go ahead and double the recipe so everyone has enough for seconds!
Fluffy Butternut Squash Biscuits
- 1/2 cup butternut squash puree (canned or homemade)
- 1/2 cup lowfat buttermilk or regular milk
- 1/2 TBSP honey
- 1/2 cup coarsely grated cheddar cheese
- 2 cups unbleached all-purpose flour
- 1 TBSP baking powder
- 1/2 tsp of salt
- 1/4 tsp garlic powder
- 1/4 cup cold unsalted butter
- Preheat oven to 425 degrees F.
- Whisk together butternut, milk, and honey in a small bowl and place in the fridge to chill.
- Grate your cheese and pop that in the fridge as well.
- In a large bowl, mix together flour, baking powder, salt, and garlic powder.
- Cut cold butter into the flour mixture. You can do so using a pastry cutter, a box grater, or simply chop butter into tiny cubes with a knife and mash into the flour with a fork. I grated mine.
- Next add your cheese to the milk bowl and slowly pour into the flour mixture while gently mixing with a fork.
- The dough should be a bit sticky but not super wet nor dry.
- Dust a hard surface with flour [to prevent sticking] and knead your dough.
- I typically knead mine for about 8-10 strokes and then stop manhandling it.
- Roll out [with your hands or a rolling pin] your dough onto a lightly floured surface and flatten until about 1 inch thick.
- Use a biscuit cutter [or serve them up drop biscuit style!] to cut out approximately 6 biscuits from the dough.
- Lay flat, spaced, on an un-greased, nonstick baking pan and bake for 13-15 minutes at 425F.
- If you're feeling feisty, before popping the biscuits in the oven, brush them with melted butter.
- To make them taste like they were plucked straight from the Red Lobster kitchen, season 1 tablespoon of melted butter with 1/4 tsp garlic powder, 1/8 tsp parsley, and a pinch of salt, then brush the mixture over biscuits just prior to baking. Close your eyes, unbutton your pants, and do it. You only live once =)
special diets and swaps
A high quality, freshly grated brick of cheddar makes a world of difference in the flavor of these biscuits, as does grating them coarsely. Trust me.
In place of the buttermilk, feel free to use regular milk or your favorite dairy-free alternative. I’ve made them with coconut milk, almond milk, and buttermilk and each resulted in fluffy, tasty biscuits.
If you’re craving these bad boys and only have pumpkin or sweet potato puree handy, go nuts and sub either for the squash.
You can also easily swap the honey for sugar or maple syrup. Want to break my heart and nix the veggies entirely? Increase the milk to 1 cup and skip the veg. If you need me, I’ll be crying in the corner.
Did I mention that these are quick, cheap, and easy?
Move over bisquick!
Leftovers can be tightly wrapped and stored for the following day but honestly, they didn’t make it 3 hours in my house. I ate two straight from the oven, one while photographing them, and the remaining three were inhaled by Paul before I could even make it downstairs to greet him. The simple act of writing this post right now is utter torture; I’m dying to make more!
update: after I finished writing this I may or may not have made a second batch. YUM!
If you get a chance to try these fluffy butternut squash biscuits, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!