Butternut Squash and Rosemary Biscuits

By vealam

Ingredients

• 1 cup (205 grams) butternut squash, in 1/2 inch cubes
• 2 teaspoons olive oil
• 1 teaspoon coarse salt, divided
• 2 cups (240 grams) all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon fresh rosemary, chopped
• 6 tablespoons (85 grams) unsalted butter, cold and cut into cubes
• 3/4 cup (175 ml) buttermilk, chilled, plus additional for brushing
• 1 large egg + 1 teaspoon water, for egg wash (optional)

Details

Servings 8
Adapted from completelydelicious.com

Preparation

Step 1

Preheat oven to 375 degrees F. Line a sheet pan with parchment paper. Toss chopped butternut squash with olive oil and 1/2 teaspoon salt. Roast until butternut squash is fork tender, about 20-30 minutes. Let cool while you prepare the biscuits.
Increase oven temperature to 400 degrees F. Line another sheet pan with parchment paper.
In a medium bowl mix together the flour, baking powder, baking soda, and remaining salt. Mix in the butter with a pastry cutter or a fork until mixture resembles coarse meal. Toss in the roasted butternut squash and chopped rosemary. Add the buttermilk and stir until the dough comes together in a ball. Do not overwork the dough, it's okay if it's a little crumbly.
Turn out onto a lightly floured surface and flatten with your hands to be about 2 inches thick. Cut out circles and place on the prepared sheet pan. Brush the tops with the egg wash, if using.
Bake until the tops are golden brown, 12-15 minutes. Cool slightly on a wire rack and serve immediately.