Waking up in the early morning and baking for a houseful of guests is one of those thrilling activities that pairs so well with the excitement of holidays. It is one of my favourite things to do–even if it’s not my house. Yes, if I’m coming over for a weekend, I’ll probably try to force my way into your kitchen. You are warned.
Such were the events of our recent Thanksgiving weekend. My favourite time in a house is when everybody is still asleep and the sun is starting to come in through the windows. Putting on the coffee and breaking out the mixing bowls and wooden spoons is a treat of a way to start the day.
Of course, the reality of the recent weekend wasn’t quite so peaceful–in a house full of sleeping babies, sleep is more of a suggestion than an actual entity. But as you can tell from the restful light of the photos, it was still absolutely idllyic.
And I’d rather be around babies than perfect peace and quiet, anyway.
A grand feast was planned for the evening, so we knew breakfast had to be something fairly simple, but still satisfying. A previously tried and loved recipe for sweet potato biscuits got a bit of a makeover (last minute) to become roasted butternut squash biscuits, as I had plenty of already cooked squash on hand and it substituted perfectly.
I doubled the recipe with great results and the large batch kept us happy all weekend long. These biscuits are simple to make and very delicious. They have all the buttery and flakey appeal of so-called normal biscuits, but the added roasted vegetable gives them extra heft and flavour. They’re delicious with your breakfast yogurt or scrambled eggs, and also with a bowl of hearty fall soup.
Roasted Butternut Squash Biscuits
These delicious, flaky and flavourful biscuits will be a hit at any fall gathering (or any time of year, honestly!) The original recipe calls for sweet potato, and you can certainly swap the butternut squash with sweet potato or pumpkin if you’d like. I based my recipe from Orangette; Molly took it from Martha Stewart, so it’s turning into a game of recipe telephone…the way the best ones do.
Yields 8 biscuits
1 3/4 cups all-purpose flour
2 tbsp brown sugar
2 1/2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
6 tbsp chilled unsalted butter, cut into small cubes
3/4 cup chilled butternut squash puree (or sweet potato, or pumpkin)
1/3 cup buttermilk**
**note: I’ve made this a few times since posting this, and find that I consistently need to add about an extra 1/3 cup of liquid so that the dough isn’t too dry. So have some on hand to use it if you need to.
In a large bowl, whisk together the first five ingredients (from the flour to the baking soda). With a pastry blender or two knives, cut in the chilled, cubed butter until mixture resembles coarse meal, with some pea-size lumps of butter remaining.
In a small bowl, whisk together 3/4 cup chilled sweet potato purée and 1/3 cup buttermilk; stir quickly into flour mixture until combined (do not overmix). Your mixture will be lumpy.
Preheat oven to 425°, with rack on lower shelf. Turn out dough onto a lightly floured surface, and knead very gently until dough comes together but is still slightly lumpy, five or six times. (If dough is too sticky, work in up to 1/4 cup additional flour.) Shape into a disk, and pat to an even 1-inch thickness. With a floured 2-inch biscuit cutter, cut out biscuits as close together as possible.
Gather together scraps, and repeat to cut out more biscuits (do not reuse scraps more than once).Grease or lightly spray a baking sheet. Place biscuits on sheet, keeping far apart (they will spread a bit). Brush with 1/2 tbsp melted butter.
Bake until golden, rotating once, 20 to 24 minutes.
217 calories; 9g fat; 30.6 g carbohydrate; 1.1 g fibre; 3.7 g protein