A golden, sweet, flavorful bun! Perfect for a special holiday or Sunday Brunch treat!
Hands-on Time: 15-20 minutes
Baking Time: 15 minutes
Total Time: 2 1/2 hours including rising time
Yield: 36 biscuits
- Cut a medium-sized butternut squash or large acorn squash into large chunks.
- Peel and boil in unsalted water or place unpeeled on oiled baking pan cut side down and bake in a 350-degree oven until soft when pierced with a fork. About 30 minutes
- Peel and puree the squash in a food mill, food processor, blender, or mash well with a fork.
- In a large mixing bowl, dissolve yeast in warm water and let proof 5 minutes.
- Stir in pureed squash, eggs, and warm milk.
- Add butter, sugar, and salt. Mix well.
- Stir in whole wheat flour and beat vigorously by hand or with paddle attachment if using an electric mixer.
- Add all-purpose flour cup by cup until incorporated and soft dough forms.
- If using an electric mixer switch to the dough hook and knead 3-5 minutes or turn out on a floured surface and knead by hand 3-5 minutes. The dough will be sticky.
- Place in an oiled bowl, cover, and set in a warm place to rise about 1 ½ hour or until double in bulk.
- Punch down dough.
- Turn out on a floured surface and sprinkle top with flour.
- Dust rolling pin with flour and roll out to ½ inch thick.
- Cut with a floured biscuit cutter or cut into squares with a sharp knife. Re-roll and cut scraps.
- Place biscuits about ½ inch apart on ungreased baking sheets.*
- Cover with a clean dishtowel or plastic wrap and set in a warm place to rise.
- Preheat oven to 425 degrees.
- When biscuits have risen, place in oven and bake 15 minutes.
- Remove from oven and brush tops with butter.
Recipe Tips and Tricks
*Handy Suggestion: After cutting biscuits, place on an oiled baking sheet and freeze. When frozen, remove from pan and store in a freezer bag. To bake, thaw biscuits on a baking sheet, let rise and bake.