Leftovers are brilliant, but what’s even better is repurposing them into something completely different. If you live in New England, there is a decent chance that your Thanksgiving leftovers include at least a small bowl of Butternut squash. It may even be already mashed. If so, there is also a good chance you everything you need to make these biscuits.
By themselves they are delicious. When we were testing this recipe, many biscuits were eaten hot off the pan with nothing on them. Others were eaten with eggs at Breakfast. But the best thing about these are just how versitile the recipe is. If your leftover mashed squash was made with lots of sugar and cinnamon, then you can switch out the black pepper in the recipe for cinnamon and skip the cheese. You can use cheddar, parmesan or any flavorful cheese. They go well with breakfast, they make delicious turkey sandwiches and they are also perfect with a bowl of soup. Enjoy!
- 2 cups all-purpose flour
- 2 tablespoon sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup (1 stick) butter, cut into 1/2" pieces
- 1/2 cup shredded cheddar cheese or other hard to semi-hard cheese
- 1 cup mashed Butternut Squash
- 1/8 - 1/2 cup buttermilk, divided
- Preheat oven to 400 degrees. Stir together flour, sugar, baking powder, salt and black pepper in a large bowl or the bowl of a food processor. Add the butter and cut in with a pastry cutter or pulse with a food processor until the butter is in pea-sized pieces. Add the cheese and lightly toss or pulse twice. Add the squash and mix until just moistened. If the mixture is too dry to come together when pressed between two fingers, add two tablespoons of the buttermilk. If your squash was on the drier side, you may need to add up to 4 tablespoons of buttermilk, but only add as much as you need to make the dough stick together.
- Pour the dough out on a lightly floured surface. Knead the dough just enough to form a solid mass and pat it into a circle 3/4" thick. Use a biscuit cutter to cut the biscuits. Brush the tops with two tablespoons of the remaining buttermilk. Cook 15-20 minutes, or until lightly brown at the edges. Serve hot.