It’s officially November! That means we can go crazy on the autumn-inspired pumpkin and squash recipes, right? Enter, biscuits with a fall twist: Butternut Squash Parmesan Biscuits!
I love my biscuits – especially with eggs. But I’d never made them before myself!
It was time to change that. So here is some inspiration to jazz up either your breakfasts or your holiday dinners. (These are awesome as a way to switch it up from boring old dinner rolls!)
Parmesan Biscuits with Butternut Squash
Don’t let the butternut squash in the photo fool you. While you can definitely make these biscuits with fresh whole butternut squash, I highly suggest using canned and saving yourself a lot of extra time. 😉
And if you’re not feeling the butternut, have no fear. Canned pumpkin will work in this recipe, too!
The best thing about these butternut squash parmesan biscuits is how versatile they are, though.
- on their own, as a delicious bread basket addition to your holiday dinner
- for breakfast with poached or fried eggs, arugula, and bacon:
- or as part of an appetizer spread! (These butternut squash parmesan biscuits are awesome layered with cheese and prosciutto – mmmm.)
Whole Wheat Biscuits with Parmesan & Butternut Squash
Here’s what you’re working with to throw these bad boys together:
- white whole wheat flour
- parmesan cheese
- butternut squash puree
- sugar, salt & baking powder
Just a few simple ingredients for a ridiculously flavorful biscuit!
Like I mentioned, feel free to use pumpkin instead of butternut squash. You can also use whole wheat pastry flour or all purpose flour in place of the white whole wheat flour, too. You do you!
How to Make Parmesan Biscuits
Making these butternut squash parmesan biscuits is easy! And if you have a toddler in the mix, they will enjoy helping you measure and stir. 😉
First, combine the flour, half the parmesan, the baking powder, sugar, and salt in a large bowl.
Then add the butter, breaking up the pieces with your fingers until it looks like coarse crumbs with pea-sized pieces of butter.
Whisk the buttermilk and butternut squash puree together in a separate small bowl. Then, pour into the dry ingredients. Mix to form the dough.
Turn the dough onto a floured surface and pat until it’s about one inch thick.
Use a knife, cup, or cookie cutter to cut into 8 biscuits, pressing together scraps to use all of the dough.
Once the biscuits are arranged on a sheet pan, brush the tops lightly with buttermilk. Sprinkle the remaining 2 tablespoons of parmesan on top.
Bake for 15-20 minutes at 400 degrees F, or until golden and no longer doughy in the middle.
They turn out fluffy, flaky, sweet, and salty. All the best biscuit traits! And perfect for a holiday meal, too.
Can I Make These Biscuits Ahead of Time?
Of course! If you’re looking to do some prep work for a dinner party, just freeze the biscuit dough in a sealed container between layers of parchment or plastic wrap. When you’re ready to make them, just defrost, brush with buttermilk, sprinkle with parmesan, and bake according to the recipe instructions below.
I hope you love these biscuits as much as we have!
Let me know how you like them by tagging me @fANNEtasticfood on social media, or by sharing in the comments! I’d love to hear if these biscuits make it to any of your holiday gatherings. 🙂
The full recipe for these butternut squash parmesan biscuits is at the bottom of this post. Enjoy!
And if you’re looking for more holiday-themed recipes, check out my Best Healthy Thanksgiving Recipes or the recipes below:
- Leftover Turkey and Wheat Berry Salad with Cranberry Vinaigrette
- Savory Sweet Potato Casserole
- Healthy Mashed Potatoes
- Spiced Mashed Sweet Potatoes
- Savory Cranberry Stuffed Acorn Squash
- Easy Homemade Cranberry Sauce
- Vegan Cranberry Quinoa Salad
- 2 cups white whole wheat (or all-purpose) flour
- 1/4 cup grated parmesan cheese, divided
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch thick slices
- 1/3 cup buttermilk, plus extra for brushing on top
- 1 cup butternut squash (or pumpkin) puree*
- Preheat oven to 400 degrees F.
- Combine the flour, 2 tablespoons of the parmesan, baking powder, sugar, and salt in a large bowl.
- Add the butter and break the pieces up with your fingers until the mixture looks like coarse crumbs with pea-sized pieces of butter.
- Whisk together the buttermilk and butternut squash puree in a small bowl. Add the wet ingredients to the dry ingredients and mix to form a stiff dough.
- Turn the dough onto a floured surface and pat until it's about one inch thick. Use a knife, cup, or cookie cutter to cut into 8 biscuits, pressing together scraps to use all of the dough. At this point, you could freeze the biscuits in a sealed container between layers of parchment or plastic wrap or bake immediately.
- Arrange biscuits on a sheet pan and brush the tops lightly with buttermilk and sprinkle with remaining 2 tablespoons of parmesan. Bake for 15-20 minutes, until golden and no longer doughy in the middle.
*Canned butternut squash puree is the easiest route, but if you want to use fresh cut or pre-cut butternut squash: Microwave squash cubes for 3-4 minutes or roast at 400 degrees for 20-25 minutes, until tender. Mash with a fork or blend in a blender until smooth.