Spicy Butternut Squash or Pumpkin Biscuits With Pecans
This I came up with a combo of a couple of recipes. Hey sweet potato will be an other good one to use in here to replace the butternut. Go easy adding wet ingredients or if the dough is to sticky go ahead and use a little more flour. Give a basket full of these for a house warming gift. Method for pureeing butternut Recipe #194908
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READY IN: 40mins
YIELD: 30-40 bisquits
UNITS: US
INGREDIENTS
Nutrition- 2cups cooked mashed butternut squash or 2 cups pumpkin
- 3⁄4
- 1 1⁄4cups buttermilk
- 4cups flour
- 1teaspoon salt
- 1tablespoon baking soda
- 3tablespoons brown sugar
- 1teaspoon cinnamon
- 1⁄8teaspoon grated nutmeg
- 1⁄8teaspoon allspice
- 1⁄8teaspoon clove
- 1⁄4
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DIRECTIONS
- Sift together flour, salt, baking soda, spices, and sugar, stir in pecans.
- Mix together the squash, butter and buttermilk.
- Mix together dry and wet ingredients.
- Using only enough wet or dry to make a soft dough.
- Shape the dough into a ball and knead lightly on a well-floured board.
- Roll the dough out 1-inch thick and cut with a 2-inch biscuit cutter.
- Bake in a greased baking pan in a 400°F oven for 15-20 minutes or until brown.
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