Butternut Squash And Berkshire Blue Cheese Biscuits – a delicious recipe with flour, baking powder, sugar, kosher salt, heavy cream, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat your oven to 450 degrees, and line a baking sheet with parchment paper.
2
In a large bowl, sift together flour, baking powder, sugar and salt.
3
In a medium bowl, combine the squash, cream, milk and melted butter. Stir slowly to avoid a milk bath. Stir the squash mixture into the dry ingredients until a soft, wet dough forms. Sticky is OK here; you'll manage with the help of a little flour.
4
Turn the dough out onto a generously floured work surface and very gently pat it into a rectangle about 1/4 inch thick. Using a 2-inch biscuit cutter, cut out 16 rounds. (The edges of your rounds may not be very neat, but no one who tastes these biscuits will notice.) Transfer 8 rounds to the baking sheet.
5
In a small bowl, blend the 3 tablespoons of melted butter with the Berkshire Blue. Spread the blue cheese butter on top of the rounds on the baking sheet - use all of it, even though you'll be tempted to hold back a little taste for yourself - and top with the remaining 8 rounds. Brush the tops of the biscuits with milk.
6
Bake for about 15 minutes, until golden. Serve warm with a dollop of fig spread or a glass of port. Or both.
770
kcal
Calories
67
g
Fat
36
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/4 cups all-purpose flour, plus more for dusting work surface, 4 teaspoons baking powder, 2 teaspoons sugar, 1/2 teaspoon kosher salt, and more.
Yes, Butternut Squash And Berkshire Blue Cheese 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.
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