Delicata Squash and Thyme Biscuits
Give your biscuits a clean twist with delicata squash and organic thyme, rosemary and sage following this simple squash biscuits recipe.
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- For the Biscuits:
- 1 delicata squash, seeds removed, peeled and cut into 1 inch slices
- 2 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons Simply Organic® Thyme
- 1 teaspoon Simply Organic® Sage
- 8 tablespoons salted butter, room temperature
- 1 cup + 1 tablespoon whole milk, divided
- 1 egg
- For the Rosemary Butter:
- 8 tablespoons cold unsalted butter, cubed
- 1 tablespoon Simply Organic® Rosemary
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon honey (optional)
- Preheat oven to 400 degrees.
- In a food processor*, shred squash slices. Add flour, baking powder, thyme and sage. Pulse for 30 seconds, scraping sides of food processor bowl once or twice if needed.
- With food processor running, add cubed cold butter 1 piece at a time. Pulse for about 30 seconds, until mixture resembles coarse crumbs.
- With food processor running on low speed, slowly add the 1 cup milk. Once ingredients come together to form a ball, stop food processor, taking care not to overwork or over-process the dough.
- Turn dough out onto a well-floured surface and gently pat it down to form a rectangle, sprinkling a little flour on top if needed. Fold dough over top of itself lengthwise. Cut out biscuits with a biscuit cutter, then place on a baking stone.
- In a small bowl, combine egg and the 1 tablespoon milk. Whisk until well combined, then brush each biscuit with egg wash.
- Bake for about 12 minutes, until golden on top.
- While biscuits bake, make rosemary butter: Using a hand mixer, beat together butter, rosemary and olive oil until smooth and creamy.
- Serve biscuits warm with rosemary butter.
- *Alternative Directions without Food Processor: Use a cheese grater to shred squash (do not slice first). Combine ingredients with a wooden spoon and use your fingers or a pastry cutter to combine butter with dry mixture.
- To prep biscuits ahead, prepare dough, shape into biscuits and place in a freezer-safe bag or container to freeze. To bake, simply place frozen biscuits on a baking sheet, brush with egg wash and bake at 400 degrees, adding a couple additional minutes to baking time.
- If you use unsalted butter for the rosemary butter, add a couple pinches of salt, to taste.