How to make the best butternut squash biscuits

I’m a big fan of homemade butternuts and they are the perfect addition to any holiday table.

If you’ve got a few minutes to spare, I recommend making them in a batch at the very least.

I made a batch of these butternUT biscuits a few weeks ago, and they were pretty good.

They had a nice crispiness, but I also liked the flavor.

The biscuit is made with butter, sugar, and cinnamon, and I’m not a big sugar eater.

It’s perfect for breakfast or snack.

Butternut biscuits are best served with an extra serving of biscuits, as they are very filling.

If I could only make one biscuit recipe, it would be these.

They are easy to make and will be a favorite on any holiday meal.

I have a little bit of a taste for biscuits, and these are just right.

I hope you enjoy these buttermakets as much as I do!

The following recipe is adapted from the classic recipe, but it will be much easier to make this time around.

Ingredients 1/4 cup butter, melted 1 1/2 cups sugar 1 teaspoon salt 1/3 cup buttermaking powder 2 large eggs 1/8 cup all-purpose flour (I used almond flour) 3 cups flour (white or whole wheat) 1 teaspoon baking soda 1 teaspoon cinnamon 3 tablespoons powdered sugar (I like to use vanilla) Directions In a large bowl, melt the butter and sugar.

In a separate bowl, whisk the eggs until smooth.

Add the salt and buttermakings powder and whisk until combined.

Add flour, baking soda, and vanilla and whisk.

Slowly add in the flour mixture until a dough forms.

Place the dough in a greased bowl and add in a teaspoon of cinnamon.

Sprinkle the dough evenly over the butter mixture.

Turn dough out onto a floured surface and knead until smooth and elastic.

Cover the bowl with a damp cloth and leave to rise for at least 1 hour.

In the meantime, make the biscuits.

Preheat the oven to 325 degrees Fahrenheit.

Place 1 tablespoon of butter on a baking sheet.

In another large bowl beat the sugar and cinnamon until light and fluffy.

Add in the eggs and mix well.

Add to the butter.

Using your hands, roll the dough out into a 12-inch circle.

Roll out the dough into a log and place on the prepared baking sheet, overlapping each log on the bottom.

Bake for 45 minutes.

Once the biscuits are done, remove from the oven and let cool.

Invert the biscuits onto a parchment-lined baking sheet and let them cool for 15 minutes.

Serve with biscuits.

Recipe Notes You can use a regular baking sheet if you prefer, but you can also cut the biscuits into strips and cut them into even pieces.

Make a batch ahead and store in an airtight container for up to 3 days in the refrigerator.

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