Jane contributed this recipe, a delightful addition to a brunch, breakfast, or dinner. She comments, “These biscuits can be enjoyed as-is with butter, used instead of bread in a decadent sandwich, or dipped into a soup or stew. I highly recommend making a swiss chard and white bean stew – you can use carrots, potatoes, and tomatoes from the share.”
Butternut Squash and Fresh Thyme Biscuits
- 2 ¼ cups all-purpose flour
- 1 Tbsp baking powder
- Leaves from 2 sprigs fresh thyme de-stemmed
- ¼ tsp salt
- Black pepper
- ¼ cup unsalted butter
- 1 cup cooked squash
- 1/3 cup milk
- 1 Tbsp sugar
Mix dry ingredients (flour, baking powder, thyme, salt, and pepper) together, and then cut in the cold butter until the texture is crumbly.
In a separate bowl mix the wet ingredients.
Add the butter mixture to the wet ingredients and stir to incorporate.
Turn out onto floured surface and gently knead to bring together.
Form into a round (or a square!), cut into shapes and place on a parchment-lined baking sheet.
Bake 12-15 minutes.