Butternut Squash Biscuits

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!

Fluffy Butternut Squash Biscuits

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

Fluffy Butternut Squash Biscuits

These fluffy butternut squash biscuits are a Red Lobster Cheddar Bay Biscuit copycat with a tasty twist!

They’re 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

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!
Recipe yields 6 wildly addictive biscuits.
5 from 10 votes
Course: Side Dish
Cuisine: Amerian
Keyword: Butternut Squash Biscuits
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes
Servings: 6 servings
Author: Jenn Laughlin – Peas and Crayons


  • ½ cup butternut squash puree (canned or homemade)
  • ½ cup lowfat buttermilk or regular milk
  • ½ TBSP honey
  • ½ cup coarsely grated cheddar cheese
  • 2 cups unbleached all-purpose flour
  • 1 TBSP baking powder
  • ½ tsp of salt
  • ¼ tsp garlic powder
  • ¼ 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 =)


Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!


Calories: 280kcal, Carbohydrates: 37g, Protein: 8g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 32mg, Sodium: 266mg, Potassium: 324mg, Fiber: 1g, Sugar: 3g, Vitamin A: 1591IU, Vitamin C: 2mg, Calcium: 192mg, Iron: 2mg

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 agony; I’m so eager 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!

Jenn Laughlin Headshot Photo - About the Author
About The Author:

Jenn Laughlin

Jenn Laughlin created Peas and Crayons in 2009 after graduating with B.S. in Dietetics from Florida State University and working as a Nutrition Educator for WIC. The goal was simple: create and share delicious tested and perfected recipes with vegetables as the star!

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Recipe Rating

Questions & Reviews

  1. 5 stars
    I made the Fluffy Butternut Squash Biscuits to serve with the vegetable soup I made. The biscuits were indeed fluffy and delicious!

  2. 5 stars
    Hi I made these biscuits and everyone loved them but me…I didn’t get any!
    I roasted squash with garlic n herbs and used that in place of canned. According to the food trail I didn’t need to brush the tops!
    3rd batch today

    1. I’m so stoked they were a hit! Woot! Hoping you get to swipe one out of the next batch while it’s hot from the oven – thanks Paula! xxo

  3. 5 stars
    I just made these and they were FANTASTIC! Great flavor and good texture. The squash makes them nice and tender with a pretty orange color and a touch of earthiness. I added some chopped jalapeno which adds a nice kick. I also used half whole-wheat pastry flour for another boost of nutrients to go with my butter and cheese.

  4. 5 stars
    I Just made these…ate one STRAIGHT out of the oven and am currently trying to restrain myself from eating more. Thank you for the recipe! SOO GOOD!

    1. Yay!!!!!!! They’re impossible to behave around right?! I tried halving the recipe once but realized I needed the full batch for my face and a big salad afterwards haha! =) Glad you loved them Lexi!

  5. I’m convinced those Red Lobster biscuits contain crack.
    Anyway, these are definitely on the menu this week – thanks for sharing!

  6. You had me at butternut! I used to be in LOVE with those biscuits at Red Lobster, but the last time I had them…like a year ago? They just weren’t what I remembered…WAY too greasy! All the more reason I should make these! And I don’t have to share them with ANY ONE! 😛

  7. Wow I love how amazing these look!!!

    Loving all the ‘fluffy’ recipes you are posting at the moment 😉

  8. Okay I can’t wait to try these!!! I have some butternut squash that needs used up.. and now I know how I’m gonna do it 😀

  9. Oh my yum! Not going to lie I used to work at a Red Lobster and I guarantee you don’t want to know what is involved in THOSE biscuits… These however sound amazing!!!

  10. Oh no, this could be dangerous! I LOVE those cheddar bay biscuits, and these may in fact be even better! Thanks for sharing….but I may end up hating you when I can’t stop eating them 😛

    Can you make the coconut shrimp from red lobster next time? Then I would be forever in your favor! 🙂

  11. I’m taking my daughter to Red Lobster on Tuesday after we go to the allergist. She hates being poked with needles and this is her (and my) reward. I can’t wait for the bisquits…then the shrimp. Yum! Your recipe looks amazing… now I’m going to check out your Coconut Shrimp Alfredo.

  12. Oh my, cheddar and butternut combined in one bisquit? That sounds like an awesome flavor combination and I bet they would taste awesome aside a glas of red wine.

    Have an amazing Monday!

  13. I have a rule – if I wouldn’t eat or drink it on its own, I don’t cook with it. Only the best cheese and wine goes into my food! 😉

    I also have a confession… I’ve never been to Red Lobster.

  14. I truly love those Red Lobster biscuits…I try not to think about the damage they can do while I eat them like crazy. These look amazing – definitely worth a try!

  15. Oh gosh I love these things at Red Lobster. I am honestly not a huge fan of their food, I just go for the biscuits and then down them as fast as I can so they bring me more…I may hide them in my napkin too so I have even more. I’ll be trying these out!

  16. OH YES. I could see these being extremely dangerous in my house. Biscuit-addict-anonymous? holla.