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Yield
Serves : MAKES 8 TWO-INCH BISCUITS
© Lucy Schaeffer

How to Make It

Step 1    

Preheat the oven to 450°. In a medium bowl, sift the flour with the baking powder, sugar and salt. In a small bowl, combine the squash with 2/3 cup of the milk and the melted butter. Stir the squash into the dry ingredients until a soft, wet dough forms.

Step 2    

Turn the dough out onto a generously floured surface and pat it into a 10-inch disk about 1/4 inch thick. Generously dust the dough with flour. Using a 2-inch biscuit cutter, cut out 12 rounds. Gather the dough scraps, pat them out into another disk and cut out 4 more rounds, using more flour if necessary.

Step 3    

In a small bowl, blend the 3 tablespoons of softened butter with the Stilton. Spoon the Stilton butter onto 8 of the rounds and top with the remaining 8 rounds. Transfer the biscuits to a heavy baking sheet and brush the tops with milk. Bake for about 15 minutes, or until golden and firm. Serve warm, with cranberry sauce.

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