Spicy Butternut Squash or Pumpkin Biscuits With Pecans
photo by MsBindy
- Ready In:
- 40mins
- Ingredients:
- 12
- Yields:
-
30 bisquits
ingredients
- 473.18 ml cooked mashed butternut squash or 473.18 ml pumpkin
- 177.44 ml butter, melted
- 295.73 ml buttermilk
- 946.36 ml flour
- 4.92 ml salt
- 14.79 ml baking soda
- 44.37 ml brown sugar
- 4.92 ml cinnamon
- 0.61 ml grated nutmeg
- 0.61 ml allspice
- 0.61 ml clove
- 59.14 ml toasted pecans, crushed
directions
- Sift together flour, salt, baking soda, spices, and sugar, stir in pecans.
- Mix together the squash, butter and buttermilk.
- Mix together dry and wet ingredients.
- Using only enough wet or dry to make a soft dough.
- Shape the dough into a ball and knead lightly on a well-floured board.
- Roll the dough out 1-inch thick and cut with a 2-inch biscuit cutter.
- Bake in a greased baking pan in a 400°F oven for 15-20 minutes or until brown.
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Reviews
-
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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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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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.
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey