Flaky Butternut Squash & Parmesan Biscuits
By Proper Good1 min read
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Savory biscuits made our Butternut Squash Soup, flakey deliciousness that's perfect to dunk!
- Prep
- 10 minutes
- Cook
- 15 minutes
- Total
- 25 minutes
- Serves
- 15-18
Ingredients
8 items- 4 cupsAll Purpose Flour
- 1 tbspBaking Powder
- 1 tspBaking Soda
- 1 tbspChives, finely chopped
- ⅓ cupParmesan, finely chopped or shredded
- ¼ tspSalt
- ¾ cupExtra Virgin Olive Oil
- 1 packageProper Good Butternut Squash Soup (appx. 1 1/4 cup)
Method
Step 1: Preheat oven to 425F. Line a baking pan with parchment paper.
Step 2: In a large bowl, mix together the flour, baking powder, baking soda, salt, chives, and parmesan.
Step 3: Add in the extra virgin olive oil, then use a fork to mix it together.
Step 4: Add in the butternut squash soup, then mix until incorporated. On cleaned and floured surface, knead the dough 3-4 times. Roll out to 1/2"-3/4" thick using a 2 1/2" diameter cookie cutter.
Step 5: Evenly distribute the biscuits on the prepared baking pan, about 1/2" space in between each. Lightly drizzle each biscuit with a little olive oil and a dash of flaky sea salt (optional).
Step 6: Bake for 12-15 minutes, until golden brown.
