Yields approximately 36-40 mini or 20-24 large biscuits
We served the biscuits with caramelized shallots, goat cheese, brie and blueberry chia jam. Thinly slice shallots (French) and sauté over medium heat in evoo and/or butter until caramelized – patience is your friend here!
In August camp, we lightly brushed the tops with heavy cream and sprinkled with sugar before baking to make shortcakes. We macerated strawberries and made roasted balsamic strawberries to top our shortcakes, along with whipped cream – of course!
- 2 1/4 C flour* (plus more for dusting)
- 1 t baking soda
- 2 t baking powder
- 1⁄2 t salt
- 1⁄4 C cold butter, cubed
- 3⁄4 c plain yogurt
- 3⁄4 c pureed squash (we’ve used spaghetti and butternut squash)
- Half & Half (if needed to moisten dough or top brush on top of biscuits)
*We used cake flour, quite on accident, but what a great mistake! The biscuits were incredibly tender and beautiful. You can use all-purpose flour; start with 2 C of flour and be prepared to add more, or add half & half or even the squash liquid if they are too dry.
- Preheat oven to 350. Whisk together dry ingredients in a medium sized bowl.
- Cut in butter with a pastry cutter until mixture resembles oatmeal.
- Fold in yogurt until dough comes together. Add squash and gently work into dough - dough may be wet.
- Sprinkle flour on board. Using dough scraper, remove dough from bowl. Work in remaining flour from bowl with dough scraper by folding dough over itself. Sprinkle top of dough with flour and board as needed to keep from sticking (it will stick just a little bit, and that’s okay)
- Flour rolling pin. Gently roll out the dough until approximately 1⁄2-inch thick. Flour your preferred size cutter and cut out biscuits.
- Place biscuits on a parchment lined half sheet pan. Bake in oven approximately 12 minutes for small and 15-17 for large.