Butternut squash drop biscuits are what happens when buttery biscuits get bitten by the fall bug. Oh and the maple cinnamon butter is a thing of glory and should be eaten on something every single day of fall.
2 ½ C all-purpose flour
3 tsp baking powder
2 tsp granulated sugar
1 tsp kosher salt
½ tsp ground cinnamon
¼ tsp ground nutmeg
1 stick unsalted butter, melted and cooled
3/4 C milk
1 C butternut squash, roasted, cooled, and mashed until mostly smooth
For the maple cinnamon butter:
1 stick unsalted butter, softened
½ tsp kosher salt
½ tsp ground cinnamon
2 T maple syrup
Preheat your oven to 425° F.
Melt your butter and set aside to cool.
In a large bowl stir together the flour, baking powder, sugar, salt, cinnamon, and nutmeg.
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. 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.
Drop ½ cup mounds of dough onto a parchment lined baking sheet, leaving about an inch in between each biscuit.
Bake for 18-20 minutes or until they begin to turn golden brown on top.
While they bake, make the maple cinnamon butter but combining all ingredients in a small bowl and whisking until completely smooth.
Remove biscuits and let cool for 5 minutes on a rack before serving.
Serve with maple cinnamon butter.
To roast your squash, slice it in half lengthwise, scoop out the seeds, drizzle with olive oil and season with salt and pepper. Then roast, cut side up in a 425 degree oven for 45 minutes, or until tender. Let cool and scoop the flesh from the skin.
You can also use canned squash, or microwave peeled, diced squash in a covered microwave safe bowl with a splash of water.
Start by preheating your oven. I’ve said it before, but it’s the WORST when you make something and then realize your oven is COLD.
Whisk together your dry ingredients. No need to sift.
Cool down your butter a little faster by parking it in the fridge for a few minutes after melting. But don’t forget about it or it will go solid on you.
Keep a little extra flour and milk on hand. Because your butternut squash might be a little dryer or wetter from batch to batch you may need to adjust your amounts of milk or flour by a tablespoon or so. You’re looking for a pretty sticky and thick dough with no bits of dry flour in sight.
Don’t overmix. While these are way more forgiving than roll and cut biscuits, you don’t want to manhandle them too much. So mix them, making any necessary adjustments, but don’t get carried away.
Keywords: easy biscuits, drop biscuits, maple cinnamon butter, butternut squash biscuits