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Recipe: Butternut Squash Cheddar Biscuits

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It’s no big secret squash is not my favorite food.

Butternut Squash Chedar Drop Biscuits

Given a choice it’s the last thing I opt to cook, which is why I’m happy it endures for so very long when stored properly. I recognize my anti-squash mentality makes me the odd woman out in our little Healthy Living Blog world, which to be honest is becoming a pretty comfortable place for me. At the end of the day, I think the community is hungry for a blogger like me, one who consumes cheese in addition to her veggies. Then again, maybe they’re just hungry.   

Here’s the thing though, if I’m going to eat squash, it needs to be with something special or stuffed in a beautifully delicate ravioli and covered in something drool worthy. I need to dress that thing up, take it out for a drink and make it fabulous because on its own, squash is snooze central for me, and homey don’t play that.

Butternut Squash Cheddar Drop Biscuits

As a result of my winter CSA, my basement is chock full of squash and per my New Year’s Resolution’s, I needed to tackle those puppies. I started out slowly and cracked a butternut to be used in a hearty bowl of Jenn’s Winter Minestrone Vegetable Soup. It was fantastic, although there was just one small problem. It didn’t use the entire squash, and I was left with cups full of raw butternut. 

Minestrone Soup and Biscuits

For me, tossing the leftovers wasn’t an option. I hate to waste good food, even food I don’t adore. Plus, it would have been a form of accepting defeat and homey don’t play that either. I was stuck. Over squashing the soup was out, which is paramount to over salting a dish, maybe even worse for a non-squash lover like me. Eventually, I settled in on the idea of Kirsten’s Savory Butternut Squash Soaked Oat Muffins. They’d go perfectly with dinner until I realized they needed an hour of soak time, and I had mere minutes on my hands.  

With the pressure on and the clock dwindling, I decided to make Drop Biscuits. I shredded and tossed the raw leftover squash in with my basic dough, added a sprinkle of fresh rosemary, a handful of sharp cheddar cheese crumbles and hoped for the best.

The result: I melted even more than those hunks of cheddar.

Butternut Squash Cheddar Drop Biscuits

Let me put it another way.

These biscuits are so good, I’d happily consume squash for them any day of the week.  

These biscuits are so good, my veggie adverse brother would destroy them in a matter of minutes.

These biscuits are so good, they don’t even need butter, a bold statement for me.

The biscuits are so good, I made them again with Acorn Squash and was still blown away.

These biscuits are so good, they need to be on your table, like yesterday.

Butternut Squash Cheddar Drop Biscuits
Serves 12
A healthy twist on a classic makes these hearty biscuits extra satisfying without sacrificing flavor.
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 2 cups flour
  2. 1 Tbsp. Baking Powder
  3. 1 tsp. Salt
  4. 1/4 tsp. Sugar
  5. 5 Tbsp. Cold Butter, cut into tablespoon sized pieces
  6. 1 cup milk (I've used Soy and plain Almond Milk)
  7. 2 sprigs fresh Rosemary, approximately 1 tsp., finely chopped
  8. 1/4 cup Cheddar Cheese, crumbled.
  9. 1 cup raw Butternut Squash, shredded in a food processor.
Instructions
  1. Preheat oven to 400 degrees.
  2. Sift together flour, baking powder, salt and sugar in a large mixing bowl. Add the 5 Tablespoons of cold butter to the mixture. Using a fork or pastry cutter, mash and turn the mixture until it resembles coarse crumbs.
  3. Slowly stir in the milk and mix gently until the dough comes together. Do not over mix. Fold in the rosemary, the cheddar cheese and the squash.
  4. Drop the dough onto a greased baking sheet by the spoonful to make 12 biscuits. Bake for 12 to 15 minutes, until the biscuits are golden brown.
Notes
  1. To Freeze: prepare the dough for these biscuits, and drop them onto a baking sheet lined with parchment paper. Instead of baking them, put them in the freezer overnight. Once frozen through, remove from cookie sheet, put in a freezer bag and store until ready for use. When ready, cook frozen biscuits at 400 degrees for 15 to 18 minutes.
Adapted from John Besh via People Magazine
Adapted from John Besh via People Magazine
Clean Eats, Fast Feets http://cleaneatsfastfeets.com/
This post is being brought to the table at the following fabulous parties: Hun… What’s for Dinner’s Simply Supper Tuesday’s, and The Novice Gardener’s Fiesta Friday.

Comments

  2. liz says

    You may be my guardian angel. With my weekend to-do list reading “deal with squash” and 2 pounds of cheddar sitting in my fridge (I know, lucky girl over here) I know exactly what I will be nothing on come Saturday afternoon. Can’t wait because they look divine. The melted cheese lace peeking out the side is so seductive and definitely got me in the mood!!

    Reply

  3. Kirsten says

    Yum. I need to make more biscuits. I have no idea why I veer away from biscuits and scones and just march right off in the muffin direction all the time. Clean up would sure be easier.
    I’ve got some pretty little things downstairs in the Strategic Winter Squash Reserve that would look marvelous in these biscuits!
    Kirsten recently posted…Baked Artichoke and Arugula DipMy Profile

    Reply

  5. Brittany says

    Drop it like it’s hotttt, drop it like it’s hot. I love squash…I’d probably turn into one if I could. Like…make me the motha fuckn pumpkin in Cinderella already. These look mighty tasty, they remind me of the buttery flaky goodness that is served at Red Lobster, with a side of heart disease. These don’t have heart disease on the side so I like these better.
    Brittany recently posted…Does it Make Me…My Profile

    Reply

  7. Julie @ HostessAtHeart says

    These biscuits look amazing! I’m always looking for sides like this to compliment a bowl of soup. This would definitely fit the bill. Your soup looks amazing too! I just got my feet wet with butternut squash this year too, and did enjoy it just baked. Thanks for a couple more options.

    Reply

  21. varina says

    I harbor serious love for squash, so these sound ridiculously yummy. I can’t believe you adapted this from People magazine – who knew they had recipes lurking in there!?

    Reply

  25. Frances says

    Thank you! Made these for dinner tonight along with the winter veggie soup. Also made the Greek quiche, so I am set with clean eats for the week! Thanks for the recipes and inspiration!

    Reply

    • Meghan says

      HOORAY! I’m so glad you made these, and I would love to hear what you think of them. Also, that Greek Quiche is one of my favorites….so much flavor in every bite.

      Thanks for your comment; it made my night!!
      Meghan recently posted…Layered Taco Dip RecipeMy Profile

      Reply

  27. Amanda @ .running with spoons. says

    “Then again, maybe they’re just hungry. ” <– I legit almost died 😆 You're wonderful. And you'd better believe that I'm hungry for a blogger like you 😉

    And I'm very much intrigued by your biscuits. You know I'm a squash loving girl at heart, and have no problem just tossing one in the oven and calling it a meal, but if you (a non-squash loving girl) are talking these up THAT much, then they must be brilliant… even though I don't know if I've ever had a biscuit before? 😯
    Amanda @ .running with spoons. recently posted…. link love 1/25 .My Profile

    Reply

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