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    You are in: Home / Thanksgiving / Spicy Butternut Squash or Pumpkin Biscuits With Pecans Recipe
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    Spicy Butternut Squash or Pumpkin Biscuits With Pecans

    Spicy Butternut Squash or Pumpkin Biscuits With Pecans. Photo by Ms*Bindy

    1/1 Photo of Spicy Butternut Squash or Pumpkin Biscuits With Pecans

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Rita~'s Note:

    This I came up with a combo of a couple of recipes. Hey sweet potato will be an other good one to use in here to replace the butternut. Go easy adding wet ingredients or if the dough is to sticky go ahead and use a little more flour. Give a basket full of these for a house warming gift. Method for pureeing butternut Pureed Squash Butternut, Acorn Any Hard Winter Squash!

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    Units: US | Metric


    1. 1
      Sift together flour, salt, baking soda, spices, and sugar, stir in pecans.
    2. 2
      Mix together the squash, butter and buttermilk.
    3. 3
      Mix together dry and wet ingredients.
    4. 4
      Using only enough wet or dry to make a soft dough.
    5. 5
      Shape the dough into a ball and knead lightly on a well-floured board.
    6. 6
      Roll the dough out 1-inch thick and cut with a 2-inch biscuit cutter.
    7. 7
      Bake in a greased baking pan in a 400°F oven for 15-20 minutes or until brown.

    Browse Our Top Rolls/Biscuits Recipes

    Ratings & Reviews:

    • on January 16, 2004


      Quite good flavor, but I had a lot of trouble with this recipe. First, there was way too much wet mixture for the amount of dry ingredients. The mixture was very wet, more like muffin batter - certainly not something I could roll out and knead as directed. Rather than discard the excess wet (which was about half of the mixture), I added more flour. I was afraid to add too much, as I didn't want to toughen up the biscuits, but even after adding 1 1/2 cups extra, the mixture was just too wet to roll out. I instead treated these as drop biscuits and they turned out very nicely. Next time, I would try making these in muffin tins instead.

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    • on April 10, 2006


      Made these using mashed sweet potatoes as suggested, and all other ingredients as stated. Delicious! I added wet to dry just until the dough followed the spatula around the bowl (there was about 1/2 cup of wet I didn't use). The dough kneaded and rolled out beautifully. Mine yielded 15 biscuits. Made these for DH to enjoy with soup for lunch - he loved 'em. Thanks so much for posting this recipe.

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    • on February 18, 2006


      I was really happy with these biscuits. I did not grow up eating squash, so never acquired a taste for it. I *want* to like squash, but until this recipe, I had not found a way to prepare it that I like. I also ended up making drop biscuits. Despite the warnings, I made my mixure too wet, and just decided to take the easy way out and do the drop biscuits. I also only lightly mashed the squash with a fork, so had some nice 'chunks' of squash in my biscuits, which I liked quite a lot.....I am on my way to becoming a squash-lover!! Thanks Rita.

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    Nutritional Facts for Spicy Butternut Squash or Pumpkin Biscuits With Pecans

    Serving Size: 1 (1347 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 121.4
    Calories from Fat 49
    Total Fat 5.5 g
    Saturated Fat 3.0 g
    Cholesterol 12.6 mg
    Sodium 247.4 mg
    Total Carbohydrate 15.8 g
    Dietary Fiber 0.7 g
    Sugars 2.1 g
    Protein 2.2 g

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