Â© Lucy Schaeffer
Squash and Stilton Biscuits
- SERVINGS: MAKES 8 TWO-INCH BISCUITS
The dough for these biscuits, also from Ana Sortun of Oleana, is very moist. You'll need to use plenty of flour when you pat the dough out for cutting.
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- 1 1/4 cups all-purpose flour, plus more for patting out
- 1 tablespoon plus 1 teaspoon baking powder
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 3/4 cup mashed winter squash, sweet potatoes or yams
- 2/3 cup milk, plus more for brushing
- 7 tablespoons unsalted butter, 4 melted and 3 softened
- 1/3 cup crumbled Stilton or other blue cheese (1 1/2 ounces)
- Cranberry sauce or relish, for serving
- 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.
- 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.
- 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.