Who’s hungry? Me! If you know me then you know carbs are my forever boyfriend (Besides Harry, my dog). While getting some inspiration on Pinterest I found this recipe and veganised it. Because, fuck eggs, right? I tried using a Delicata Squash, but after I baked it, it was tough and unusable. This was a bummer because I’ve never tried Delicata before and was excited to, but life goes on. Make these for your family at Thanksgiving and they’ll want to shower you in gifts come Christmas.
1/2 cup of butternut squash puree (roast a squash then blend it up- refrigerate to cool it)
2 cups unbleached white flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
2 Tbsp. cane sugar
1 tsp. salt
6 Tbsp. unsalted butter, chilled (and a little melted butter for bushing the tops)
1 small bunch of fresh sage (1 1/2 tsp. chopped and about 20 small whole leaves for garnish)
3/4 cup non dairy milk (use something on the thicker side like almond) mixed with 1 Tbsp apple cider vinegar
Preheat your oven to 400°
Mix all your dry ingredients (flour, baking powder, baking soda, sugar, and salt) Then add in 6 Tbsp butter and combine with pastry cutter. Put in freezer for 10 minutes
Mix wet ingredients (cold squash puree and milk/vinegar combo) add chopped sage
Add wet ingredients to the dry and stir in with a wooden spoon until the wet it fully incorporated. Don’t over work it. You don’t want the butter to melt.
Get some flour and dust a work surface. Roll out the dough all at once or in batches and use an upside down glass to cut uniform biscuits. Place a sage leaf on each biscuit and brush with a little melted butter.
Bake at 400° for 12-15 minutes
CHOMP CHOMP CHOMP!