Butternut Buttermilk Biscuits Recipe

Name: Butternut Buttermilk Biscuits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Roasted Vegetable Puree; 2 small butternut squash; 1 sweet potato; 3 small white or yellow onions; 3 tablespoons Olive Oil; 2 tablespoons cream cheese; Biscuit; 2 cups all-purpose flour; 2 tablespoons brown sugar; 1/8 teaspoon cinnamon; dash nutmeg; 1 teaspoon baking soda; 2 1/2 teaspoons baking powder; 1 teaspoon salt; 6 tablespoons unsalted cold butter; 3/4 cup buttermilk; 3/4 cup Squash/Potato/Onion Puree

Servings: persons

Roasted Vegetable Puree
2 small butternut squash
1 sweet potato
3 small white or yellow onions
3 tablespoons Olive Oil
2 tablespoons cream cheese
Biscuit
2 cups all-purpose flour
2 tablespoons brown sugar
1/8 teaspoon cinnamon
dash nutmeg
1 teaspoon baking soda
2 1/2 teaspoons baking powder
1 teaspoon salt
6 tablespoons unsalted cold butter
3/4 cup buttermilk
3/4 cup Squash/Potato/Onion Puree

1
["Preheat oven to 350 degrees. Clean vegetables and remove skin from onions. Slice butternut squash in half, remove seeds. Slice sweet potato in half. Generously rub olive oil around the vegetable pieces and lay cut side down on baking sheet. Roast in oven until done, 20-30 minutes.", "Using a large tablespoon, remove the baked squash from skin. Repeat process for sweet potato. Place squash, sweet potato and roasted onions in a food processor. Process until smooth. Add cream cheese. Process until fully incorporated. Set aside the squash/sweet potato/onion puree.", "Place the dry ingredients in a large bowl, and mix well.
2
Cut butter into small pieces and add to flour mixture. Using your fingertips, work the butter into flour until the mixture is the consistency of corn meal.", "In a separate bowl, combine buttermilk and 3/4 c. of squash/sweet potato/onion puree. Mix well.", "Lightly add buttermilk mixture to dry flour ingredients. Mix until just combined.", "Turn dough out onto a lightly floured surface. Pat out dough to half-inch thickness. With a sharp cookie or biscuit cutter, cut out rounds, trying to use all of the dough. Place dough rounds on an ungreased baking sheet. Re-form the scraps of dough and cut out again.", "Bake 8 to 10 minutes, until golden brown.
3
Serve with a pat of butter."]

1118

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Roasted Vegetable Puree, 2 small butternut squash, 1 sweet potato, 3 small white or yellow onions, and more.

Yes, Butternut Buttermilk Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butternut Buttermilk Biscuits

How did you like this recipe?

Frequently Asked Questions