Winter Squash Biscuits

It's that time of year, with Halloween over and winter squash abundant in the farmer's markets.
My daughter turned me on to this recipe a couple years ago. Any kind of winter squash will do, I used the puree from the amazing Blue Hubbard squash given to me last year. It works well to do the steaming and puree-ing ahead of time, winter squash puree freezes beautifully.

Winter Squash Biscuits

Ingredients:
2 cups  flour
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into pieces
1 cup pureed winter squash, cold
2 tablespoons firmly packed brown sugar
3/4 cup yogurt
2 teaspoons chili powder

2 teaspoons oregano

Directions:
1. Preheat the oven to 425 degrees F. and lightly grease a large baking sheet or cover with parchment.

2. In a large bowl, whisk together 2 cups flour, 2 1/2 teaspoons baking powder,1/2 teaspoon baking soda, 2 teaspoons chili powder, 2 teaspoons oregano and 1/2 teaspoon salt.

3) Add 1/2 cup butter and cut into flour mixture...

....until the mixture resembles coarse crumbs.

4. In a medium-sized bowl, beat 1 cup winter squash, 2 tablespoons brown sugar and 3/4 cup yogurt . 

5) Add squash mixture to the flour mixture and mix lightly to just combine.

 Do not over mix.

6)  Turn biscuit dough out onto a well floured surface, and pat out into a large circle of even thickness, about 1/2-inch thick. I used waxed paper which due to the moisture in the biscuit turned into a bit of a problem once I patted it into the circle. Next time I would use a marble slab, wooden board or some other surface with plenty of flour.

7)  The original recipe called for using a  large biscuit cutter, as you can see I tried both the pie wedge and sort of squares technique with a sharp knife. Do whatever you prefer, the wedges had Bob calling them scones ;-)

8) Place on the prepared baking sheet. I used a metal spatula to lift them off the soggy wax paper.

9) Bake 15 to 17 minutes or until biscuits are golden brown and cooked through.

10) Serve them warm for brunch or with soup for lunch or dinner. They store well in the fridge or freezer, just heat and serve.