Mesquite Biscuits with Roasted Squash Butter Recipe

Name: Mesquite Biscuits with Roasted Squash Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup yellow cornmeal; 1 Tbs. baking powder; 1 1/2 tsp. baking soda; 1 1/2 tsp. salt; 1 1/2 tsp. cracked black pepper; 1/2 cup olive oil; 1/4 cup pure maple syrup; 1/4 cup cider vinegar; 1 1/2 Tbs. minced fresh rosemary; 1/4 cup pumpkin seeds; Bake until toothpick inserted in; 1 cup mesquite flour; 1 lb. sweet potatoes, peeled and cut into 2-inch pieces (3 cups); 2 cups spelt flour

Servings: persons

1 cup yellow cornmeal
1 Tbs. baking powder
1 1/2 tsp. baking soda
1 1/2 tsp. salt
1 1/2 tsp. cracked black pepper
1/2 cup olive oil
1/4 cup pure maple syrup
1/4 cup cider vinegar
1 1/2 Tbs. minced fresh rosemary
1/4 cup pumpkin seeds
Bake until toothpick inserted in
1 cup mesquite flour
1 lb. sweet potatoes, peeled and cut into 2-inch pieces (3 cups)
2 cups spelt flour

1
Roasted Squash Butter (November 00/p.
2
68)
3
In large saucepan fitted with steamer basket, bring 2 inches water to a boil over high heat.
4
Add sweet potatoes, cover and cook until tender, about 13 minutes.
5
Set sweet potatoes aside to cool to room temperature.
6
Preheat oven to 350 F. Line 2 baking sheets with parchment paper; lightly grease paper.
7
In large bowl, mix together both flours, cornmeal, baking powder, baking soda, salt and pepper.
8
(Or sift together for fluffier, lighter biscuits.)
9
Set aside.
10
In blender, combine oil, maple syrup, vinegar, cooled sweet potatoes and 1 cup water.
11
Blend on high until smooth.
12
Add sweet potato mixture to flour mixture along with rosemary and gently stir with a wooden spoon just until dough forms.
13
Do not overmix.
14
Lightly grease 1/4 cup measuring cup and use it to portion out 24 rounds, regreasing cup as necessary.
15
Place rounds on prepared baking sheets, spacing at least 2 inches apart.
16
Lightly press some pumpkin seeds into top of each.
17
center of biscuit comes out clean, 10 to 13 minutes.
18
Place baking sheets on wire racks and cool biscuits 10 minutes.
19
Serve warm with squash butter.

857

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 cup yellow cornmeal, 1 Tbs. baking powder, 1 1/2 tsp. baking soda, 1 1/2 tsp. salt, and more.

Yes, Mesquite Biscuits with Roasted Squash Butter 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.

That's it — enjoy your meal!

Mesquite Biscuits with Roasted Squash Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions