Butternut Squash Drop Biscuits
I can guarantee you will love these butternut squash drop biscuits. If you like rosemary or goat cheese, these biscuits are for you. They are light and fluffy. The squash is not overpowering and the rosemary and goat cheese add a subtle bite.
The butternut squash came from my Misfits Market box. My dad chopped the squash up in 1/2″ pieces and I threw them in the freezer so it wouldn’t go bad before I used it. You don’t need to cook the squash first, you can throw it right in the freezer and it will keep until you need it. Thaw it before you use it.
This recipe for butternut squash drop biscuits is fairly easy once you’ve got the squash chopped. First, line a pan with foil and spray with Pam. Toss the squash with olive oil, salt, and the rosemary. Roast it at 375F until it’s tender, about 25-30 minutes. Set aside to cool slightly.
Mix up all your dry ingredients. Mix in the butter until the mixture is coarse. Toss in the squash and add the milk and goat cheese. Once it’s all mixed up, drop spoonfuls on a new piece of foil. Bake at 400F for 20-25 minutes.
Butternut Squash Drop Biscuits
Ingredients
- 1 butternut squash cut in 1/2" cubes (approx. 2 cups)
- 2 tsp olive oil
- 1 tsp salt
- 1 Tbsp rosemary
- 2 cups flour
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 6 Tbsp butter room temp and cut in cubes
- 3/4 cup milk
- 3 oz goat cheese
Instructions
- Preheat oven to 375. Line a pan with foil and spray with nonstick spray.
- Toss squash with olive oil, salt, and rosemary.
- Roast until tender, about 30 minutes. Set aside to cool slightly.
- Raise oven temp to 400. Replace foil on your pan and add more nonstick spray.
- Mix the dry ingredients.
- Mix in the butter with a fork until the mixture is coarse.
- Toss in the squash and stir in the milk and goat cheese.
- Drop spoonfuls on the foil and bake 20-25 minutes.
My dad loved how light and fluffy these biscuits turned out. We served them with homemade chicken noodle soup. Cold winter days call for soup and biscuits and these really hit the spot. My grandpa ate them with green tea and honey. Now that sounds delicious!