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Ingredients
For biscuits:
1 cup all-purpose flour
1 cup white whole-wheat flour
1 tsp. salt
3 tsp. baking powder
1 tsp. baking soda
5 Tbsp. cold butter, cut into cubes
1 cup butternut squash puree
3/4 cup Greek yogurt
For butter:
1 stick butter, softened
2 vanilla beans
Directions
Preheat oven to 450 degrees. In a bowl, combine flours, salt, baking powder and baking soda. Add in the butter and use a pastry cutter or two forks to cut in the butter until the mixture resembles coarse meal. Add in the squash and mix until combined. Add in the yogurt and mix until the dough forms a ball. Turn dough on a lightly floured surface. Roll it out until it is 3/4 inch thick. Use a 2” round cutter to cut out biscuits until you have no remaining dough. Place the biscuits on a parchment-lined baking sheet. Bake 10 minutes until golden own. Serve with vanilla bean butter.
Place the butter in a bowl and use a spatula to spread it out. Using a sharp knife, split the vanilla beans and scrape the caviar out, putting it in the bowl with the butter. Mix well. Makes 24 biscuits.
