Gluten-Free Squash and Sage Biscuits
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Recipe Intro From thefeedfeed
Photo by Lisa Thompson
Not just for breakfast, these savory winter squash biscuits pair well alongside a cozy bowl of soup or stew. Made with Gluten Free Measure for Measure Flour from our friends at King Arthur Baking Company, butter, sharp cheddar cheese, and sage, these savory biscuits make any fall meal complete!
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Recipe Card
ingredients
- 1 small (approx. 430g) delicata squash, halved and deseeded
- 2 1/2 cups (300g) King Arthur Baking Company Gluten-Free Measure for Measure Flour
- 1 tablespoon (12g) baking powder
- 1 1/2 teaspoons (9g) baking soda
- 1/4 teaspoon (3g) fine sea salt
- 8 tablepoons (113g) cold unsalted butter, cut into cubes
- 3/4 cup (85g) shredded sharp cheddar cheese
- 2 tablespoons (15g) chopped fresh sage leaves, plus more for garnish
- 1/2 cup (113g) cold buttermilk, plus more as neded
- Freshly ground black pepper, for topping
- 1 egg, beaten
Method
Step 1
Preheat oven to 425F. Place squash cut-side down on a parchment-lined baking sheet. Roast for 25-30 minutes until tender. Let cool completely. Scoop out flesh, discard skin. Mash squash, measure out ½ cup. Set aside.
Step 2
Line a baking sheet with parchment paper, set aside.
Step 3
In a large bowl, whisk flour, baking powder, baking soda and salt.
Step 4
Working quickly, use a fork, a pastry blender or your fingers to work butter into flour into pea-size crumbs. Add shredded cheese and sage.
Step 5
Whisk squash and buttermilk together and add to bowl. Use a fork or wooden spoon to combine, being careful not to overmix. The dough will be crumbly. Add more buttermilk 1 tablespoon at a time if necessary. Turn out dough onto a floured surface and gently knead until a shaggy dough forms.
Step 6
Pat or roll dough into a rough 1 ½-inch thick rectangle. Use a 3-inch cookie or biscuit cutter to cut biscuits. Place on prepared baking sheet. Re-roll and repeat with any biscuit scraps. You should be able to cut about 5 biscuits. Freeze the biscuits for about 30 minutes.
Step 7
When ready to bake, heat oven to 425F. Brush biscuits with egg wash and press a sage leaf in the center. Sprinkle with black pepper. Bake for 15-20 minutes until golden brown.