Delicata Squash and Sage Biscuits
This delicata squash and sage biscuits from Kitchen Vignettes are tender and buttery with a lovely golden hue for your Fall meal especially the Thanksgiving table.
- 1 medium-small delicata squash (1/2 cup squash purée)
- 2 cups unbleached white flour
- 2 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 2 Tbsp. cane sugar
- 1 tsp. salt
- 6 Tbsp. unsalted butter, chilled
- 1 small bunch of fresh sage (1 1/2 tsp. chopped and 10 whole leaves for garnish)
- 3/4 cup heavy cream
- For the egg wash:
- 1 small egg
- 1 Tbsp. milk
- Slice the delicata squash in half, lengthwise. Remove all the seeds and stringy pulp around the seeds. Place the squash halves cut-side facing down on a baking sheet. Roast in a 400F oven for about 30 minutes or until a knife pierces the flesh like soft butter. Remove from the oven and allow to cool a bit. Scoop out the roasted flesh and discard the skins. Mash by hand with a potato masher, or if you wish, purée with a hand blender until smooth. Measure out 1/2 cup of squash purée. Chill the purée in the fridge.
- In a medium bowl, whisk the flour, sugar, salt, baking powder, and baking soda. Using a box grater, grate the cold butter into the flour mixture. Place this mixture in the freezer while you prepare the wet ingredients (about 5 to 10 minutes).
- In another bowl, mix the chilled cream, squash purée, and finely chopped sage. Whisk together until smooth. In another smaller bowl, make the egg wash by beating the egg and 1 Tbsp. of milk together.
- Remove the dry ingredients from the freezer. With a pastry cutter or your hands, make sure the grated butter is fully incorporated into the flour (it should look like bread crumbs). Gently add the squash and cream mixture to the dry ingredients, stirring just until the dough starts to come together. Using your hands, lightly knead the dough in the bowl, until uniform, but avoiding overhandling it.
- Lightly dust a clean work surface with flour and either roll or simply press the dough out to 3/4 inch thickness. Using a 2 1/2 inch round or square cookie cutter, cut out the biscuits. Brush the tops with egg wash and gently press a whole sage leaf on top of each biscuit. Place on a lightly buttered baking sheet. Bake for 12 to 15 minutes in a 400F oven, until golden on top. Transfer the biscuits to a cooling rack and serve warm.
Tips/TechniquesFor best results, make sure your baking powder and soda are fresh. (Check the expiry date on your containers). Handle the biscuit dough as little as possible.