Acorn squash biscuits with sage & gruyere
Delicious Acorn Squash Biscuits with Sage & Gruyere that covers 12% of your daily vitamins and minerals. Ideal for fall season meals and fits well in a vegetarian diet.
Ingredients
flour
3 c
baking soda
6 Tbsps
brown sugar
0.25 c
salt
0.33 tsps
unsalted butter
8.11 Tbsps
shortening
4 Tbsps
acorn squash
2 c
cider vinegar
1.99 Tbsps
gruyere
1.5 c
sage leaves
0 Tbsps
Method
- Preheat oven to 425 degrees f. and adjust oven rack to the middle position. Line a large baking sheet with parchment paper.
- In the work bowl of a food processor, add flour, cornstarch, brown sugar, baking powder, baking soda and salt. Pulse a couple of times to combine. Scatter the chilled butter and shortening over the top of the flour. Pulse a few times, until the mixture resembles coarse meal.
- In a large bowl add the mashed acorn squash and cider vinegar, mix well. Stir in the Gruyere and sage.
- Add the flour/butter mixture, stir to combine. Turn the biscuit dough out onto a lightly floured surface, knead a few times to bring the dough together. Pat the dough into a round that is about 1-inch thick.
- Cut out the biscuits using a 2 1/4-inch biscuit cutter, dipping the cutter in flour to prevent sticking. Gather the scraps continue to cut the biscuits.
- Place the biscuits, evenly spaced on the prepared baking sheet. If garnishing with the sage leaves. Dip your finger in the beaten egg and dot a small amount on the center of each biscuit, place a sage leaf, pressing lightly to affix to the top.
- Brush the biscuits with melted butter.
- Bake the biscuits until golden brown, 18-22 minutes.
- Let cool 15 minutes before serving.
Nutrition:
Carbs
34 g
Fat
15 g
Protein
7 g
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