Acorn Squash Biscuits with Sage & Gruyere
Tall and fluffy biscuits, full of sweet acorn squash, work perfectly with the flavors of herbal sage and nutty Gruyere cheese.
This recipe contains all-purpose flour, cornstarch, brown sugar, baking powder, baking soda, salt, unsalted butter, shortening, acorn squash, apple cider vinegar, cheese (gruyere, shredded), sage (fresh), sage leaves
makes 14-16 biscuits servings
Prep time: 15 min
Cook time: 25 min
- 3 c. all-purpose flour
- 6 T. cornstarch
- 1/4 c. packed light brown sugar
- 5 t. baking powder
- 1/2 t. baking soda
- 1 1 /2 t. salt
- 8 T. (1 stick) unsalted butter, cut into 1/2-inch pieces, well-chilled, plus 2 T. melted and slightly cooled, for brushing over the biscuits
- 4 T. vegetable shortening, cut into 1/2-inch pieces
- 2 c. mashed, cooled acorn squash (see note)
- 2 T. apple cider vinegar
- 1 1/2 c. shredded Gruyere cheese
- 2 T. minced fresh sage
- *optional small sage leaves, for garnishing the biscuits and a little beaten egg to act as the "glue"to make the sage leaves adhere
- 1. Preheat oven to 425 degrees f. and adjust oven rack to the middle position.
- 2. Line a large baking sheet with parchment paper.
- 3. In the work bowl of a food processor, add flour, cornstarch, brown sugar, baking powder, baking soda and salt.
- 4. Pulse a couple of times to combine.
- 5. Scatter the chilled butter and shortening over the top of the flour.
- 6. Pulse a few times, until the mixture resembles coarse meal.
- 7. In a large bowl add the mashed acorn squash and cider vinegar, mix well.
- 8. Stir in the Gruyere and sage.
- 9. Add the flour/butter mixture, stir to combine.
- 10. Turn the biscuit dough out onto a lightly floured surface, knead a few times to bring the dough together.
- 11. Pat the dough into a round that is about 1-inch thick.
- 12. Cut out the biscuits using a 2 1/4-inch biscuit cutter, dipping the cutter in flour to prevent sticking.
- 13. Gather the scraps continue to cut the biscuits.
- 14. Place the biscuits, evenly spaced on the prepared baking sheet.
- 15. If garnishing with the sage leaves. Dip your finger in the beaten egg and dot a small amount on the center of each biscuit, place a sage leaf, pressing lightly to affix to the top.
- 16. Brush the biscuits with melted butter.
- 17. Bake the biscuits until golden brown, 18-22 minutes.
- 18. Let cool 15 minutes before serving.