The first time I made these biscuits, this past fall, they were kind of a fluke. I was working on a freelance assignment about sneaking extra vegetables into food and I ended up with some pureed squash left over at the end of the day. I decided to use it in place of the butter in my favorite baking soda biscuit recipe, just to see if it would work, and was surprised to find that it was my favorite recipe of the day!
The dough for these golden squash biscuits comes together like a dream. It’s soft and supple and incredibly easy to work with, resulting in tender, flakey biscuits that are practically fool-proof. Once you’ve made them a few times and are familiar with the recipe, you can have them in the oven in 5 minutes flat. (Until then, it might take closer to 10.)
As an added bonus, these biscuits happen to be fat free! That means you can load them up with delicious filings without feeling guilty. The biscuits don’t taste like squash at all (promise) but they do have a very subtle sweetness that makes them perfect with a slip of butter and a drizzle of honey. They’re also fabulous with raspberry jam or as a little breakfast sandwich with a slice of ham and a fried egg.
They’re best served warm from the oven, but will keep about 3 days in an airtight container.
You can use any brand of flour for these biscuits, but for the highest lightest, fluffiest results use one with low protein content. White Lily is perfect but difficult to find outside of the South. Pillsbury or Gold Medal will both give you solid results. I used King Arthur for the batch pictured because it's what I had one hand. Because it has more protein, the biscuits didn't rise as much as they could have – but they still tasted delicious!
I buy frozen pureed squash; one box will make 2-3 batches of biscuits. Of course, you can cook and puree your own squash if you prefer. (Thaw frozen puree before using).
10 minPrep Time
10 minCook Time
20 minTotal Time
- 2 to 2 1/4 cups all-purpose flour
- 1 tablespoon sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup winter squash puree (butternut, acorn, pumpkin, etc)
- 3/4 cup skim milk
- Heat oven to 450 degrees. Line a baking sheet with a silicon liner or parchment.
- In a mixing bowl, combine 2 cups flour, sugar, baking powder, and salt. Stir in the squash puree and milk to form a very soft dough. If the mixture is too wet, stir in additional flour, 1 tablespoon at a time, until dough forms.
- Place on a lightly floured surface and knead 10 times; pat into a 1/2-inch thick disk. Cut with a 2-inch biscuit cutter and place on the prepared baking sheet, with the edges of the biscuits just touching. Re-roll and re-cut scraps.
- Bake 10-12 minutes. These biscuits are best warm from the oven but will keep about 3 days in an airtight container.