Acorn Squash Biscuits with Sage & Gruyere
eatoplan
November 8, 2024
- Preheat and Prep:
Preheat your oven to 425°F (220°C), adjusting the oven rack to the middle position. Line a large baking sheet with parchment paper. - Prepare Dry Ingredients:
In a food processor, combine the flour, cornstarch, brown sugar, baking powder, baking soda, and salt. Pulse a few times to mix. Add chilled butter and shortening, pulsing until the mixture resembles coarse meal. - Mix Wet Ingredients:
In a large bowl, stir together the mashed acorn squash and cider vinegar until smooth. Add Gruyère cheese and sage, mixing well. Then add the flour-butter mixture, stirring until just combined. - Form and Cut Biscuits:
Transfer the dough to a lightly floured surface and knead a few times until it comes together. Pat into a 1-inch thick round. Using a 2 1/4-inch biscuit cutter (dip in flour to prevent sticking), cut out biscuits. Gather and reroll scraps as needed. Place biscuits evenly spaced on the baking sheet. - Add Sage Garnish (Optional):
If using sage leaves for garnish, dip your finger in a beaten egg and dab a small amount onto each biscuit’s top center. Place a sage leaf on each, pressing gently to adhere. - Finish and Bake:
Brush biscuits with melted butter and bake for 18-22 minutes or until golden brown. Let cool for 15 minutes before serving.
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Ingredients:
Adjust Servings
| 3c flour all-purpose | |
| 6T cornstarch | |
| 0.25c brown sugar light, packed | |
| 5t baking powder | |
| 0.5t baking soda | |
| 1t salt | |
| 8T butter unsalted, cooled, melted, for brushing over the biscuits, cut into 1/2-inch pieces, well-chilled, plus 2 t. and slightly ,, (1 stick) | |
| 4T vegetable shortening cut into 1/2-inch pieces | |
| 2c acorn squash cooled, mashed, (see note) | |
| 2T apple cider vinegar | |
| 1.5c gruyere cheese shredded | |
| 2T sage fresh, minced | |
| 14servings optional sage leaves beaten, for garnishing the biscuits and a little egg to act as the "glue"to make the sage leaves adhere |
Directions
1.
Preheat and Prep
Preheat your oven to 425°F (220°C), adjusting the oven rack to the middle position. Line a large baking sheet with parchment paper.
Mark as complete
2.
Prepare Dry Ingredients
In a food processor, combine the flour, cornstarch, brown sugar, baking powder, baking soda, and salt. Pulse a few times to mix. Add chilled butter and shortening, pulsing until the mixture resembles coarse meal.
Mark as complete
3.
Mix Wet Ingredients
In a large bowl, stir together the mashed acorn squash and cider vinegar until smooth. Add Gruyère cheese and sage, mixing well. Then add the flour-butter mixture, stirring until just combined.
Mark as complete
4.
Form and Cut Biscuits
Transfer the dough to a lightly floured surface and knead a few times until it comes together. Pat into a 1-inch thick round. Using a 2 1/4-inch biscuit cutter (dip in flour to prevent sticking), cut out biscuits. Gather and reroll scraps as needed. Place biscuits evenly spaced on the baking sheet.
Mark as complete
5.
Add Sage Garnish (Optional)
If using sage leaves for garnish, dip your finger in a beaten egg and dab a small amount onto each biscuit's top center. Place a sage leaf on each, pressing gently to adhere.
Mark as complete
6.
Finish and Bake
Brush biscuits with melted butter and bake for 18-22 minutes or until golden brown. Let cool for 15 minutes before serving.
Mark as complete
Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.
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