Delicata is a creamy winter squash that is easier to roast than butternut because its outer shell is thinner (and edible). One medium delicata yields about ½ cup of flesh. You can use other kinds of squash in these flaky, fluffy biscuits. Serve with soup or split and layer with smoked turkey, ham, or cheese.
|1||medium delicata squash, halved lengthwise|
|Olive oil (for sprinkling)|
|3||teaspoons baking powder|
|1½||teaspoons baking soda|
|8||large sage leaves, stacked, rolled, and cut into thin ribbons|
|7||tablespoons of unsalted butter, cut into cubes|
|Extra flour (for sprinkling)|
|10||small sage leaves (for garnish)|
1. Set the oven at 425 degrees. Line a rimmed baking sheet with parchment paper. You also need a second sheet of paper and a 2-inch plain or fluted round cutter.
2. Place the squash in the dish, cut sides up, and sprinkle with oil. Roast for 35 minutes, or until squash is tender when pierced with the tip of a knife. With a large spoon, discard the seeds, and transfer the squash flesh to a bowl (yield is about ½ cup).
3. Use the second sheet of parchment to line the baking sheet.
4. In another bowl, whisk the flour, salt, sugar, baking powder, baking soda, and sage leaves to blend them. Add the butter and cut it in with a pastry blender or 2 blunt knives until the butter is the size of peas.
5. Stir 7 tablespoons of the buttermilk into the squash. Add the squash mixture to the flour mixture. Use a rubber spatula to work the mixture just until the dough begins to come together. Transfer it to a lightly floured counter and knead the dough gently. Pat it into a ¾-inch-thick disk. Do not overwork the flour.
6. Dip the cutter into flour and use it to stamp out biscuits, setting them close together on the sheet. Reshape the dough, pat out again, and stamp out more biscuits. You should have 10. Brush the tops with the remaining 1 tablespoon buttermilk, and garnish each with a sage leaf.
7. Bake the biscuits for 10 to 15 minutes, or until they are puffed and golden. Jerrelle Guy