This fall we found ourselves with a bounty of squashes grown in our garden. We have been diligently trying to eat our way through it before they mold this winter.
After a few months of eating squash it was time to find new ways to eat the same thing. So, I consulted Fannie Merritt Farmers, The Boston Cooking School Cookbook c. 1942. We decided to make Squash Biscuits to eat as a side dish with a pork loin roast we had cooking.
Ingredients:
1 C Squash (steamed and strained)
1/2 C Sugar
1 tsp Salt
1 C Scalded Milk
2 1/4 tsp Yeast (1 packet)
1/2 C Lukewarm Water
1/2 C Melted Butter
5 C Flour
The original recipe called for 1/4 of a yeast cake, unsure of what that was or how that equated with dry yeast that we typically use, so google research was required. A yeast cake is active yeast and it is sold in bricks a 1 oz cake is about the size of a stick of butter. I also found that Red Star Yeast has a handy conversion chart, I have included the link.
Start with 1 C of squash, we used butternut squash.
Mix all the wet ingredients together (excluding the butter). Add the yeast and let it sit while you mix the dry ingredients together.
Add the dry ingredients to the wet ingredients and kneed together.
Don’t be like me and get to this point and realize that you forgot to add the butter. I blame the children for being distractions, no real harm done. Add the butter!
Cover and let rise. Ours were allowed to rise for about 90 minutes, then we gave it a quick kneed by hand and formed into biscuits.
Bake at 375 degrees for 15-20 minutes.
They are great with butter, but really what isn’t better with butter! We also enjoyed ours with some homemade strawberry jam.
Our picky Ellie who normally eats her required 6 No-Thank-You bites of Squash under protest ate 5 Biscuits saying they were her favorite. Thats a Win! Enjoy.
