Squash Biscuits
These squash biscuits are tender, subtly sweet, and moist, perfect for breakfast or snack. Their hearty flavor suits all ages and makes a delightful treat.
Ingredients
Instructions
- Dissolve the yeast in a little warm water.
- Add the cooked, sieved squash, sugar, softened butter, and salt to a mixing bowl.
- Beat the mixture well, then stir in the dissolved yeast, and beat once more.
- Gradually add sifted flour, stirring well with a spoon until the batter becomes stiff enough to handle.
- Cover the bowl and leave the batter in a warm place overnight to rise.
- Next day, turn the batter into greased gem pans or muffin tins.
- Bake in a hot oven until golden brown and cooked through.
Tips & Substitutions
For best results, use freshly cooked squash for a more vibrant flavor. If you don't have cake yeast, you can substitute with 2 teaspoons of active dry yeast. Make sure your water is warm but not hot to avoid killing the yeast. If the batter is too sticky, gradually incorporate more flour until it's manageable. You may also consider using whole wheat flour for added nutrition.
Serving Suggestions
These delightful squash biscuits pair beautifully with honey butter or cream cheese spread for breakfast or brunch. They also make a wonderful side for soups or stews. Consider serving alongside a salad for a light lunch or as a snack with tea. For a sweet twist, serve with a drizzle of maple syrup or a dollop of jam.
Storage & Reheating
Store any leftover squash biscuits in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week. To reheat, simply warm them in a preheated oven at 350°F (175°C) for about 10 minutes until heated through. This keeps them soft and maintains their flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Squash Biscuits contains roughly 335 calories, with 9g protein, 74g carbohydrates, and 2g fat. It is an excellent source of vitamin C (48% of the Daily Value) and dietary fiber (24% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 496mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned squash instead of fresh squash?
Yes, you can use canned squash in this recipe. Just ensure to drain it well and mash it to achieve a similar consistency to cooked, sieved squash. However, fresh squash may provide a more robust flavor and texture.
How do I know when the biscuits are done baking?
The biscuits are done when they are golden brown on top and a toothpick inserted into the center comes out clean. Keep an eye on them during the last few minutes of baking to avoid over-browning.
Can I freeze the squash biscuits?
Absolutely! You can freeze the baked biscuits for up to 3 months. Allow them to cool completely, then wrap them tightly in plastic wrap and place them in a freezer-safe bag. To enjoy, thaw them at room temperature and reheat in the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).