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
Ingredients
- 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
Instructions
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Mix dry ingredients (flour, baking powder, thyme, salt, and pepper) together, and then cut in the cold butter until the texture is crumbly.
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In a separate bowl mix the wet ingredients.
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Add the butter mixture to the wet ingredients and stir to incorporate.
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Turn out onto floured surface and gently knead to bring together.
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Form into a round (or a square!), cut into shapes and place on a parchment-lined baking sheet.
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Bake 12-15 minutes.