This is the biscuits that Josh made to go with the Red Kuri Squash Hash Recipe I made for brunch. As I mentioned in that post, it is in the fall when we buy large squash after large squash, cooking each one a piece at a time into a variety of fall feasts. On the list lately have been pumpkin perogies, pumpkin cupcakes, and pumpkin-cheese pizza. We tend to refer to everything as pumpkin this, pumpkin that but we easily substitute the squash of the day in its place. We enjoy discovering the unique flavor and texture of each squash and how they create slight variations in our favorite dishes.
Red Kuri Squash Biscuit Recipe
2 cups organic unbleached white flour
1 cup organic whole wheat flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup organic fair trade coconut oil
1/2 cup red kuri squash (pumpkin or other squash) grated
12 fresh sage leaves minced
1 cup cold soy milk
Preheat oven to 400°
In a large bowl combine flours, baking powder and salt.
To the flours add coconut oil, grated squash and sage. Blend with a pastry cutter or fork until it becomes consistently crumbly.
Add the milk to the biscuit mix and combine until the dough barely comes together.
Pat the dough into a 8 inch by 6 inch rectangle. Cut into 12 squares and place on a greased parchment lined pan.
Bake at 400° for 22 minutes.