Ingredients

3 c. all-purpose flour
6 T. cornstarch
1/4 c. packed light brown sugar
5 t. baking powder
1/2 t. baking soda
1 1 /2 t. salt
8 T. (1 stick) unsalted butter, cut into 1/2-inch pieces, well-chilled, plus 2 T. melted and slightly cooled, for brushing over the biscuits
4 T. vegetable shortening, cut into 1/2-inch pieces
2 c. mashed, cooled acorn squash (see note)
2 T. apple cider vinegar
1 1/2 c. shredded Gruyere cheese
2 T. minced fresh sage
*optional small sage leaves, for garnishing the biscuits and a little beaten egg to act as the "glue"to make the sage leaves adhere

Cooking Instructions

Preheat oven to 425 degrees f. and adjust oven rack to the middle position. Line a large baking sheet with parchment paper.
EQUIPMENT:

In the work bowl of a food processor, add flour, cornstarch, brown sugar, baking powder, baking soda and salt. Pulse a couple of times to combine. Scatter the chilled butter and shortening over the top of the flour. Pulse a few times, until the mixture resembles coarse meal.
INGREDIENTS:
EQUIPMENT:

In a large bowl add the mashed acorn squash and cider vinegar, mix well. Stir in the Gruyere and sage.
INGREDIENTS:
EQUIPMENT:

Add the flour/butter mixture, stir to combine. Turn the biscuit dough out onto a lightly floured surface, knead a few times to bring the dough together. Pat the dough into a round that is about 1-inch thick.
INGREDIENTS:

Cut out the biscuits using a 2 1/4-inch biscuit cutter, dipping the cutter in flour to prevent sticking. Gather the scraps continue to cut the biscuits.
INGREDIENTS:

Place the biscuits, evenly spaced on the prepared baking sheet. If garnishing with the sage leaves. Dip your finger in the beaten egg and dot a small amount on the center of each biscuit, place a sage leaf, pressing lightly to affix to the top.
INGREDIENTS:
EQUIPMENT: