Squash and Stilton Biscuits

1. 1

   Preheat the oven to 450.

2. 2

   In a medium bowl, sift the flour with the baking powder, sugar and salt.

3. 3

   In a small bowl, combine the squash with 2/3 cup of the milk and the melted butter.

4. 4

   Stir the squash into the dry ingredients until a soft, wet dough forms.

5. 5

   Turn the dough out onto a generously floured surface and pat it into a 10-inch disk about 1/4 inch thick.

6. 6

   Generously dust the dough with flour.

7. 7

   Using a 2-inch biscuit cutter, cut out 12 rounds.

8. 8

   Gather the dough scraps, pat them out into another disk and cut out 4 more rounds, using more flour if necessary.

9. 9

   In a small bowl, blend the 3 tablespoons of softened butter with the Stilton.

10. 10

    Spoon the Stilton butter onto 8 of the rounds and top with the remaining 8 rounds.

11. 11

    Transfer the biscuits to a heavy baking sheet and brush the tops with milk.

12. 12

    Bake for about 15 minutes, or until golden and firm.

13. 13

    Serve warm, with cranberry sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.