Butternut Squash Biscuits Recipe

Butternut squash puree: This adds a sweet and earthy flavor to the biscuits while keeping them moist.

Gluten-free flour: A blend of flours that does not contain gluten, essential for those with gluten sensitivities.

Baking powder: This leavening agent helps the biscuits rise and become fluffy.

Salt: Enhances the overall flavor of the biscuits.

Cold butter: Adds richness and helps create a flaky texture.

Milk: Provides moisture and helps bind the ingredients together.

When cutting in the butter for this recipe, make sure it is very cold. You can even freeze the butter for a few minutes before dicing it. This helps create a flaky texture in the biscuits. Use a pastry cutter or two knives to cut the butter into the flour mixture until it resembles coarse crumbs. This step is crucial for achieving the right consistency in your dough.

• butternut squash puree - Substitute with pumpkin puree: Both have a similar texture and sweetness, making them interchangeable in most recipes.

• gluten-free flour - Substitute with almond flour: Almond flour is naturally gluten-free and adds a slightly nutty flavor, which can complement the butternut squash.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to replace 1 teaspoon baking powder. This combination will provide the necessary leavening.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral profile.

• cold and diced butter - Substitute with coconut oil: Coconut oil can be used in the same quantity and will provide a similar texture while adding a subtle coconut flavor.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that can be used in the same quantity and will keep the recipe gluten-free and dairy-free.

• Allow the butternut squash biscuits to cool completely on a wire rack before storing. This helps prevent condensation, which can make the biscuits soggy.

• Store the biscuits in an airtight container at room temperature for up to 2 days. For longer storage, place them in the refrigerator where they will keep for up to a week.

• To freeze, first place the cooled biscuits on a baking sheet in a single layer. Freeze until solid, about 1-2 hours. This prevents them from sticking together.

• Once frozen, transfer the biscuits to a freezer-safe bag or container. Label with the date and store for up to 3 months.

• When ready to enjoy, thaw the biscuits at room temperature or reheat directly from frozen. To reheat, place the biscuits in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through.

• For a quick microwave option, wrap a biscuit in a damp paper towel and microwave on medium power for 20-30 seconds, checking frequently to avoid overcooking.

• If you prefer a crispier texture, reheat the biscuits in a toaster oven instead of a microwave.

• To maintain the best flavor and texture, avoid refreezing the biscuits once they have been thawed.

• Oven Method: Preheat your oven to 350°F (175°C). Place the butternut squash biscuits on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes, or until they are warmed through.

• Microwave Method: Place the biscuits on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on medium power for 20-30 seconds. Check if they are warm enough; if not, continue heating in 10-second intervals.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the butternut squash biscuits directly on the rack or on a small baking sheet. Heat for 8-10 minutes, checking halfway through to ensure they don’t overcook.

• Skillet Method: Heat a non-stick skillet over medium-low heat. Add a small amount of butter or olive oil to the skillet. Place the biscuits in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until they are warmed through and slightly crispy on the outside.

• Steam Method: Set up a steamer basket over a pot of simmering water. Place the butternut squash biscuits in the steamer basket. Cover and steam for about 5 minutes, or until they are heated through. This method helps retain moisture and keeps the biscuits soft.

• Oven: Used to bake the biscuits at the specified temperature of 375°F (190°C).

• Mixing bowl: Used to combine the gluten-free flour, baking powder, and salt, and later to mix in the butternut squash puree and milk.

• Pastry cutter: Used to cut in the cold, diced butter until the mixture resembles coarse crumbs.

• Measuring cups: Used to measure out the ingredients accurately, such as the butternut squash puree, gluten-free flour, and milk.

• Measuring spoons: Used to measure smaller quantities like the baking powder and salt.

• Baking sheet: Used to place the spoonfuls of dough on for baking.

• Spoon: Used to drop spoonfuls of dough onto the baking sheet.

• Cooling rack: Used to cool the biscuits after they are baked.

Prepare ingredients ahead: Measure and mix the gluten-free flour, baking powder, and salt the night before to save time.

Use pre-made puree: Opt for store-bought butternut squash puree to cut down on prep time.

Quick butter method: Grate the cold butter instead of dicing to speed up the process.

Efficient mixing: Use a food processor to combine the dry ingredients and butter quickly.

Preheat oven early: Turn on the oven before you start mixing to ensure it's ready when you are.