• 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

Ready In 45 Minutes

Servings: 14

Cooking Instructions

Step 1

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

Step 2

  • 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.

Step 3

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

Step 4

  • 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.

Step 5

  • 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.

Step 6

  • 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.

Step 7

  • Brush the biscuits with melted butter.

Step 8

  • Bake the biscuits until golden brown, 18-22 minutes.
  • Length: 22 minutes

Step 9

  • Let cool 15 minutes before serving.
  • Length: 15 minutes