We don't often think to bake some of our favorite fall foods into delectable pastries and quick breads, but the results are shockingly good, like these hearty butternut squash biscuits. Biscuit dough is tinged with warm spices and lightly sweet butternut squash puree in this fall biscuit recipe from Pastry Affair.
Spread with cream cheese and enjoy at breakfast or alongside your favorite autumn stew.
1 3/4 cups (220 grams) all-purpose flour
2 tablespoons brown sugar, packed
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Pinch of freshly ground black pepper
1/2 teaspoon salt
1/4 cup (60 grams) butter, cut into small pieces
1/2 cup (130 grams) butternut squash puree
1 large egg
1 teaspoon vanilla extract
1/3 cup (80 ml) heavy cream
For full recipe instructions, click here.