In just ten short days Eddie and I will be en route to Italy for our very belated honeymoon. I am BEYOND excited and you should just be prepared for all the pasta pics coming your way my friends. We are flying into Rome and then renting a car for our romantic and food-centric journey through the Italian countryside. The last time I was in Italy I was a year shy of a driver’s license and Eddie, worldly gent that he is, has actually never been. We hope to eat amazing food, see beautiful places, meet some characters along the way, and walk – a lot. We also hope to avoid getting detained at customs, which happened last time we traveled internationally (another story for another time).
I am so ready to soak in all that Italy has to offer, but a small (like teeny, tiny) piece of me will be sad to miss some of the ever-fleeting fall back here in the states. Surely Italy is not pumpkin spice crazed like us Americans, right? So prior to our European adventure I am taking a deep dive into some American classics. Pot roast will definitely be making an appearance, also cinnamon rolls, things cooked in cast iron skillets have to be included, and of course we can’t forget biscuits.
Who doesn’t love a biscuit? The sheer number of biscuit recipes available is overwhelming. There are angel biscuits, buttermilk biscuits, drop biscuits, cheddar biscuits, round biscuits, square biscuits, gluten free biscuits, and that’s really just scratching the surface. This isn’t the first time I’ve written about biscuits either, and I’m sure it won’t be the last. But damn if they aren’t delicious and just the picture of Americana. So here is another biscuit recipe.
These butternut squash drop biscuits are a little bit different and very on trend for fall I might add. They pair my love of biscuits with my never ending need to use up extra butternut squash (seriously, why are those things so big?). This version turns your ordinary drop biscuit into something a little extra special. And then slather a warm one with some maple cinnamon butter, and well you’ve reached new heights of fall comfort.
So if you’ve got some leftover squash (any kind will suffice – well excepting spaghetti squash perhaps), and some pantry staples, then you’ve got these biscuits. And just know that in between plates of pasta and scoops of gelato these will be somewhere in the back of my brain, reminding me of home.
Butternut Squash Drop Biscuits with Maple Cinnamon Butter
- October 2, 2018
- 8 Biscuits Servings
- 25 min
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- For the biscuits:
- 2 ½ C all-purpose flour
- 3 tsp baking powder
- 2 tsp granulated sugar
- ½ tsp salt
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 stick unsalted butter, melted and cooled
- 2/3 C milk
- 1 C butternut squash, roasted, cooled, and mashed until mostly smooth
- For the maple cinnamon butter:
- 1 stick unsalted butter, softened
- ¼ tsp salt
- ½ tsp ground cinnamon
- 2 T maple syrup
- Step 1
- Preheat your oven to 425° F.
- Step 2
- In a large bowl stir together the flour, baking powder, sugar, salt, cinnamon, and nutmeg. Set aside
- Step 3
- Pour the cold milk over the butter and stir. The milk should make the butter clump up a bit. If the mixture is too warm and the butter remains liquid, just put the whole thing into the freezer for about ten minutes, then stir.
- Step 4
- Add the butter/milk mixture and squash to the flour and mix with a rubber spatula (or your hands) just until no dry flour remains.
- Step 5
- Drop ½ cup mounds of dough onto a parchment lined baking sheet, leaving about an inch in between each biscuit.
- Step 6
- Bake for 18-20 minutes or until they begin to turn golden brown on top.
- Step 7
- While they bake, make the maple cinnamon butter by combining all ingredients in a small bowl and whisking until completely smooth.
- Step 8
- Remove biscuits and let cool for 5 minutes on a rack before serving.
- Step 9
- Serve with maple cinnamon butter.