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  • chrissy532

Butternut Squash Biscuits with a Maple-Chipotle Glaze

Just before I left Locanda Verde, the pastry team was in the midst of helping Chef Carmellini test some of the recipes for his next cookbook.  I know, tough life right?  So when I bought the book I immediately turned to the back to see if I recognized any of the recipes.  This biscuit recipe jumped out at me – I remember hearing rumors of a butternut biscuit but alas I never got to try it.  Let me just say, they are incredible and it is taking every ounce of my self-control not to eat all twelve.  Luckily I anticipated this and made them just in time for my brother’s visit home.

These are good enough to stand alone, but would make an incredible addition to any brunch menu – the savory butternut is a perfect base flavor for the smoky chipotle powder as well as the sweet maple syrup.

Butternut Squash Biscuits with a Maple-Chipotle Glaze

Yield: 12-16 biscuits

Ingredients

Biscuits:

  1. ⅓ cup butternut squash, mashed or pureed*

  2. 1 cup buttermilk

  3. 1 ¾ cup all-purpose flour

  4. ¼ cup whole-wheat flour

  5. 1 tbl baking powder

  6. ½ tsp baking soda

  7. 2 tsp kosher salt

  8. ¼ tsp black pepper

  9. ½ tsp chipotle chili powder pepper

  10. 6 tbl unsalted butter, cold

*if using a whole butternut squash, cut in half lengthwise, scoop out the seeds, and roast in 400˚F oven for about 45 minutes, until fork tender. Once cooled, scoop out the meat.

  1. !Glaze:

  2. 2 tbl water

  3. 4 tbl unsalted butter

  4. ½ cup maple syrup

  5. ½ tsp salt

  6. ¼ tsp chipotle chili powder

Instructions

To make the biscuits:

  1. Preheat oven to 400˚F. Place squash in a bowl, add the buttermilk and mash everything together until well combined. Set aside.

  2. Combine all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, pepper, and chili powder in a medium-sized mixing bowl.

  3. Cut the cold butter into ¼ cubes and add to flour mixture. I like to use my hands to work the butter into the flour (if you have a pastry cutter that works too but isn’t as fun). You want the flour to be slightly damp and the average size of the butter chunks should be the size of a pea.

  4. Make a well in the center and pour in the buttermilk squash mixture. With a spoon (or your hands!) gently mix everything together until there is no dry flour at the bottom of the bowl.

  5. Dust the counter with flour and turn the dough out onto the work surface. Make dough into a disc, dust the top with flour, and press out evenly to about 1 inch thick.

  6. Cut out biscuits – a 2in round will make about 12 but any size will work and if you do not have a cookie cutter you can either use the top of a glass or use a knife to cut into pie slices. Place biscuits on a parchment-lined baking sheet (if you don’t have parchment they will come out just as delicious).

  7. Bake for 7 minutes, rotate the pan, and bake for another 5-7 minutes. They should be pretty firm and golden brown on the bottom. Let cool while you make the glaze.

To make glaze:

  1. In a small pot, bring 2 tbl of water to a boil and whisk in the butter (keep whisking until totally melted)

  2. Add in the maple syrup, salt, and chipotle powder. Whisk until shiny and totally combined.

  3. Turn the heat to low and let bubble away until ready to use – 20 to 30 minutes – which will allow it to thicken slightly and the flavors to meld.

3.2.2925

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