Ultimate Flaky Butternut Squash and Rosemary Biscuits: A Cozy Fall Recipe
As the leaves begin to turn vibrant shades of red and gold, and a crisp coolness fills the air, our thoughts often drift to cozy kitchens, warm spices, and hearty, comforting food. Fall is truly a magical season, and with it comes an abundance of incredible seasonal produce, particularly the beloved winter squashes. Among them, butternut squash stands out as a true autumn star, with its sweet, earthy flavor and versatile texture. This recipe for **Butternut Squash and Rosemary Biscuits** captures the very essence of fall in every delightful, flaky bite, blending the delicate sweetness of roasted butternut squash with the aromatic, woodsy notes of fresh rosemary.
Imagine a warm, tender biscuit, golden-brown and slightly crusted on the outside, giving way to a soft, fluffy interior dotted with tender pieces of sweet butternut squash and fragrant specks of rosemary. It’s an unexpected yet utterly harmonious flavor combination that will quickly become a cherished part of your fall baking repertoire. Whether you’re enjoying a leisurely weekend breakfast, preparing a holiday meal, or simply craving a savory treat, these biscuits are designed to impress and comfort.
The Seasonal Delight of Winter Squash
Butternut, Acorn, Spaghetti, Delicata—my kitchen counter transforms into a colorful display of winter squash varieties every autumn. It’s a delightful challenge to explore new and exciting ways to incorporate these seasonal gems into our meals. While I love experimenting, some classic preparations, and a few truly outstanding recipes, always find their way back into my rotation. Out of all the wonderful squash varieties, butternut squash has always held a special place in my heart. Its creamy texture and naturally sweet, slightly nutty flavor make it incredibly versatile, lending itself beautifully to both sweet and savory dishes.
In my humble opinion, the arrival of butternut squash signifies one of the best parts of fall. From rich soups and hearty stews to roasted side dishes and delightful baked goods, its presence brings warmth and depth to any meal. These buttery biscuits, generously studded with tender roasted butternut squash and vibrant fresh rosemary, are undeniably one of my absolute favorite autumn creations. They represent the perfect fusion of savory herbs and sweet, comforting squash, wrapped up in a tender, flaky pastry.
This beloved recipe was first shared way back in 2010, and its enduring appeal is a testament to its simple deliciousness. If you haven’t tried them yet, now is the perfect time for a gentle reminder of just how truly great these biscuits are. They are a timeless treat that celebrates the best flavors of the season.
Crafting the Perfect Buttermilk Biscuit with a Fall Twist
At its heart, this recipe is a seasonal adaptation of my all-time favorite easy buttermilk biscuits. We take that classic, reliable base and elevate it with the delightful additions of roasted butternut squash and finely chopped fresh rosemary. The process is straightforward, ensuring that even novice bakers can achieve wonderfully flaky and flavorful results. The key to truly exceptional biscuits lies in a few fundamental techniques, which we’ll explore to guarantee your success.
These biscuits aren’t just a treat; they’re incredibly versatile. They make a perfect fall nibble to serve alongside your morning breakfast eggs, adding a touch of savory sweetness to your plate. Pair them with a warm bowl of soup on a chilly evening for a comforting and complete meal. They also complement a fresh salad beautifully, bringing a hearty, herbed element to lighter fare. In essence, their rich flavor profile and comforting texture make them suitable for so many other culinary creations, from holiday spreads to simple weeknight dinners.
But let’s be honest: while they pair wonderfully with countless dishes, sometimes you just can’t wait. If you’re anything like me, you’ll find yourself being deliciously impatient, eager to snatch one (or two!) straight from the oven, hot and fragrant, to enjoy all on their own. And honestly? That works perfectly too. There’s nothing quite like a freshly baked, warm biscuit to soothe the soul.
baking tip: Soft vs. Crispy Biscuits – Your Preference Matters!
When it comes to biscuits, whether you prefer them soft and tender or with delightful crispy edges is entirely a matter of personal taste. The good news is, you can easily control this outcome with a simple trick during placement.
If you’re aiming for those wonderfully soft, tender biscuits that melt in your mouth, arrange your biscuit rounds close together on your sheet pan, leaving only about 1 inch of space between each. This allows them to steam slightly as they bake, resulting in softer sides. For those who love a bit of crunch, and crave more crispy, golden-brown edges, place your biscuit rounds farther apart—at least 2 or more inches. This gives each biscuit more direct exposure to the oven’s heat, promoting a crispier exterior.
Regardless of your preference for soft or crispy edges, rest assured that the interior of these butternut squash and rosemary biscuits will always be beautifully tender and wonderfully flaky, a hallmark of a truly great biscuit.
The Secret to Flaky Perfection and Ingredient Quality
Achieving those coveted flaky layers in a biscuit is simpler than you might think, and it primarily comes down to one key ingredient: cold butter. When cold butter is cut into the flour, it creates tiny pockets of fat. As the biscuits bake, these butter pieces melt, releasing steam and creating airy layers, resulting in that irresistible flakiness. The less you handle the dough, the better, as overworking can develop the gluten too much, leading to tough biscuits rather than tender ones. This is why a pastry cutter or even just your fingertips, working quickly, are ideal for incorporating the butter.
Beyond the butter, the quality of your butternut squash and fresh rosemary truly shines through. Roasting the butternut squash beforehand not only tenderizes it but also concentrates its sweet flavors, making it a more impactful addition to the biscuits. And fresh rosemary, with its distinct piney aroma and flavor, provides an incredible counterpoint to the squash’s sweetness. Using fresh herbs makes a world of difference compared to dried, adding a vibrant, herbaceous note that elevates the entire biscuit experience.
Exploring Other Delightful Squash Recipes
Winter squash season offers a treasure trove of culinary possibilities, and once you’ve fallen in love with these butternut squash and rosemary biscuits, you might find yourself eager to explore more ways to enjoy these fantastic gourds. From savory sides to hearty main courses, there’s a squash recipe for every palate and occasion. Here are a few other cherished squash recipes that highlight the versatility and deliciousness of these autumn staples:
- Roasted Acorn Squash and Sage-Cream Sauce: A wonderfully elegant side dish featuring the subtle sweetness of acorn squash paired with a rich, aromatic sage cream sauce. Perfect for holiday gatherings or a comforting weeknight meal.
- Kale and Ricotta Stuffed Shells with Butternut Squash Sauce: A delightful vegetarian main course that combines tender pasta shells filled with a creamy kale and ricotta mixture, all bathed in a luscious, homemade butternut squash sauce. It’s comfort food at its finest.
- Twice Baked Spaghetti Squash and Cheese: A healthier alternative to traditional pasta, this recipe transforms spaghetti squash into a cheesy, savory baked dish. It’s a fantastic way to enjoy vegetables while still indulging in rich flavors.
Each of these recipes showcases a different facet of winter squash, proving that these humble vegetables can be transformed into extraordinary dishes. Don’t limit yourself to just one type of squash; embrace the full spectrum of their flavors and textures throughout the fall and winter months.
Rosemary Butternut Squash Biscuits
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Ingredients
- 1 cup butternut squash , in ½-inch cubes (205 grams)
- 2 teaspoons olive oil
- 1 teaspoon coarse salt , divided
- 2 cups all-purpose flour (240 grams)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon fresh rosemary , chopped
- 6 tablespoons unsalted butter , cold and cut into cubes (85 grams)
- ¾ cup cold buttermilk (175 ml)
- 1 large egg + 1 teaspoon water , for egg wash (optional)
Instructions
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Step 1: Roast the Butternut Squash. Preheat your oven to 375°F (190°C). Line a standard sheet pan with parchment paper for easy cleanup. In a medium bowl, gently toss the cubed butternut squash with the olive oil and half a teaspoon of coarse salt. Spread the squash evenly on the prepared sheet pan. Roast in the preheated oven for approximately 20-30 minutes, or until the butternut squash is wonderfully fork-tender and slightly caramelized. This roasting step is crucial as it enhances the squash’s natural sweetness and ensures a soft texture in the finished biscuits. Once roasted, remove from the oven and set aside to cool completely while you prepare the remaining biscuit dough.
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Step 2: Prepare for Baking. Once the butternut squash is cooling, increase your oven temperature to 400°F (200°C). This higher temperature is ideal for creating those flaky, golden-brown biscuit exteriors. Line another clean sheet pan with parchment paper, or use the one from the squash if it’s cooled and relatively clean.
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Step 3: Combine Dry Ingredients and Butter. In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, and the remaining half teaspoon of coarse salt. Whisk these dry ingredients together thoroughly to ensure even distribution. Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse meal with some pea-sized pieces of butter remaining. These butter pieces are essential for creating flaky layers. Next, gently fold in the cooled roasted butternut squash and the freshly chopped rosemary, ensuring they are evenly distributed throughout the flour and butter mixture.
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Step 4: Add Buttermilk and Form Dough. Create a well in the center of your dry ingredients and pour in the cold buttermilk. Stir gently with a spoon or your hands until the dough just begins to come together into a shaggy ball. The key here is to avoid overworking the dough. It’s perfectly fine, and even desirable, for the dough to be a little crumbly and not entirely smooth. Overmixing will develop the gluten, resulting in tough rather than tender biscuits.
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Step 5: Shape and Cut Biscuits. Turn the shaggy dough out onto a lightly floured surface. Gently flatten the dough with your hands or a rolling pin until it is about 2 inches thick. Using a biscuit cutter (or a sharp knife for square biscuits), cut out circles. Try to cut straight down without twisting the cutter to ensure even rising. Place the cut biscuit rounds onto your prepared sheet pan. If you desire a golden, slightly glossy top, whisk together one large egg with one teaspoon of water to create an egg wash, and lightly brush it over the tops of the biscuits. This step is optional but highly recommended for an attractive finish.
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Step 6: Bake and Serve. Transfer the sheet pan to your preheated 400°F (200°C) oven. Bake for approximately 12-15 minutes, or until the tops of the biscuits are beautifully golden brown and they are cooked through. Baking time may vary slightly depending on your oven and the size of your biscuits. Once baked, remove from the oven and let them cool slightly on a wire rack for a few minutes. Serve these delicious Butternut Squash and Rosemary Biscuits immediately, while they are still warm and at their absolute best. Enjoy the irresistible aroma and flavor of fall!
Notes
Making Ahead and Storage Tips
These butternut squash and rosemary biscuits are best enjoyed fresh from the oven, but you can certainly do some prep work ahead of time. You can roast the butternut squash a day or two in advance and store it in an airtight container in the refrigerator. When you’re ready to bake, simply pick up the recipe at the dry ingredients step.
For fully prepared dough, you can cut out the biscuit rounds and place them on a parchment-lined sheet pan. Cover them loosely with plastic wrap and refrigerate for up to 12 hours. When ready to bake, remove them from the refrigerator while your oven preheats, brush with egg wash (if using), and bake as directed. You might need to add an extra minute or two to the baking time if they are very cold.
Cooked biscuits can be stored in an airtight container at room temperature for up to 2 days, though their flaky texture is at its peak on day one. To reheat, simply pop them in a toaster oven or a regular oven at 300°F (150°C) for a few minutes until warmed through.
A Fall Tradition in the Making
There’s something incredibly satisfying about creating delicious, seasonal baked goods from scratch. These Rosemary Butternut Squash Biscuits are more than just a recipe; they’re an invitation to embrace the flavors of autumn, to slow down, and to enjoy the simple pleasures of homemade food. The combination of sweet, tender butternut squash and fragrant rosemary creates a savory biscuit that is both rustic and refined, perfect for elevating any fall meal or simply enjoying as a standalone treat. I encourage you to try this recipe and experience the warmth and comfort it brings. It just might become your new favorite fall tradition.
This recipe was originally published in October 2010. Over the years, it has been refined with updated photos and slight improvements to the recipe itself, ensuring it remains as delightful and easy to follow as ever.