Ingredients

The following ingredients have 8 Servings
  • 1 cup butternut squash (, in ½-inch cubes (205 grams))
  • 2 teaspoons olive oil
  • 1 teaspoon coarse salt (, divided)
  • 2 cups all-purpose flour ((240 grams))
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 tablespoon fresh rosemary (, chopped)
  • 6 tablespoons unsalted butter (, cold and cut into cubes (85 grams))
  • ¾ cup cold buttermilk ((175 ml))
  • 1 large egg + 1 teaspoon water (, for egg wash (optional))

Instruction

  • Preheat oven to 375°F. Line a sheet pan with parchment paper. Toss chopped butternut squash with olive oil and 1/2 teaspoon salt. Roast until butternut squash is fork tender, about 20-30 minutes. Let cool while you prepare the biscuits.
  • Increase oven temperature to 400°F. Line another sheet pan with parchment paper.
  • In a medium bowl mix together the flour, baking powder, baking soda, and remaining salt. Mix in the butter with a pastry cutter or a fork until mixture resembles coarse meal. Toss in the roasted butternut squash and chopped rosemary.
  • Add the buttermilk and stir until the dough comes together in a ball. Do not overwork the dough, it's okay if it's a little crumbly.
  • Turn out onto a lightly floured surface and flatten with your hands or a rolling pin to be about 2 inches thick. Cut out circles and place on the prepared sheet pan. Brush the tops with the egg wash, if using.
  • Bake until the tops are golden brown, 12-15 minutes. Cool slightly on a wire rack and serve immediately.