Squash Biscuits

These biscuits disappear as soon as you put the basket down on the table, so you may want to consider making a double batch for Thanksgiving dinner! My mom had made them for years, and one Thanksgiving I asked her how she did it. She handed me a tiny Bisquick recipe booklet from 1977 and said, “Here babe, I know it by heart at this point.”  Some recipes just hold up well over the years, what can I say? The little booklet isn’t in bad shape either, maybe I should try the other recipes in it and see…

The great disappearing biscuits.

Squash Biscuits
Recipe type: Bread
Prep time:
Cook time:
Total time:
Serves: 4-6
These are a bit denser than a buttermilk biscuit for example, more resembling a scone in texture. You can choose to serve them without sugar and spice for a more savory biscuit, or you can sweeten them up.
  • 1 butternut squash
  • 2 cups Bisquick Baking Mix
  • 2 tablespoons softened butter
  • flour for your kneading surface
  • Optional: ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, 1 tablespoon sugar
  1. Trim off the ends and peel butternut squash. Cut in half, then set aside one half for another use (or use the whole thing to make two batches). Cut lengthwise and scoop out all of the seeds with a spoon. Cube squash and either steam on the stove in a little bit of water or in a microwave-safe bowl until it is completely soft.
  2. Mash the squash thoroughly with a fork or pulse in a food processor and measure out ⅔ cup.
  3. Preheat oven to 450°F.
  4. Mix the 2 cups of Bisquick with ⅔ cup of squash in a bowl until it forms a ball.
  5. Flour your counter or a large cutting board and knead the dough just a few times to make it come together. It takes a moment for the moisture of the squash to permeate the Bisquick and have the dough come together, so if necessary, let it rest a moment or two. The dough should resemble orange-colored pastry crust--moist but not sticky, easy to work with but not totally dry and crumbly.
  6. Roll dough into a 12-inch circle. Spread with the 2 tablespoons of softened butter and sprinkle with the cinnamon-nutmeg-sugar mixture, if using. Cut into 12 wedges, so it resembles a sliced pizza.
  7. Roll the biscuits up, beginning at the outside of the circle of dough and working in.
  8. Place the biscuits, points on the bottom, about an inch apart on an ungreased cookie sheet.
  9. Bake until golden, about 8-10 minutes. Enjoy!



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