Flaky Spaghetti Squash Biscuits
Yield: about one dozen
Servings: 8
Ingredients
- 4 cups all purpose flour
- 1/2 cup 1 stick cold butter, cubed
- about 1 1/2 cup squash pureed (spaghetti squash works great!)
- 2 teaspoons baking soda
- 4 teaspoons baking powder
- 1 teaspoon salt
- a few tablespoons half and half
- about 1 1/2 cups plain yogurt
Instructions
- In food processor, pulse all dry ingredients with butter until it has the appearance of corn meal.
- Add the flour mixture to a bowl and then add yogurt until the mixture sticks together without being too sticky - just until it holds together in one mound. If it needs more moisture, add some half and half to the mixture.
- Once the mixture resembles dough, add the pureed squash and mix together.
- Turn out onto floured surface, flatten out with hands to about a one inch thickness (you can use a rolling pin too). The thickness is important as the biscuits will rise taller and look fluffier.
- Cut small rounds, place on baking sheet and brush tops with a little half and half.
- Bake for about 7 minutes, or until nicely browned.
Serving Suggestion
Serve with a little butter and/or honey with your favorite meal – or enjoy just as they are.
Carbs are my weakness and those biscuits look fabulous!
Hello — what is the baking temperature? Grazie!
Hi there – I noted 375 degrees F in the directions. 🙂
how long can you keep the biscuits and how to store them ?
Like most biscuits, they are best fresh out of the oven, but they are still good if placed in an airtight container or ziplock for a day or so. If storing for longer, I suggest freezing. Hope that helps!