Just before I left Locanda Verde, the pastry team was in the midst of helping Chef Carmellini test some of the recipes for his next cookbook. I know, tough life right? So when I bought the book I immediately turned to the back to see if I recognized any of the recipes. This biscuit recipe jumped out at me – I remember hearing rumors of a butternut biscuit but alas I never got to try it. Let me just say, they are incredible and it is taking every ounce of my self-control not to eat all twelve. Luckily I anticipated this and made them just in time for my brother’s visit home.
These are good enough to stand alone, but would make an incredible addition to any brunch menu – the savory butternut is a perfect base flavor for the smoky chipotle powder as well as the sweet maple syrup.
- ⅓ cup butternut squash, mashed or pureed*
- 1 cup buttermilk
- 1 ¾ cup all-purpose flour
- ¼ cup whole-wheat flour
- 1 tbl baking powder
- ½ tsp baking soda
- 2 tsp kosher salt
- ¼ tsp black pepper
- ½ tsp chipotle chili powder pepper
- 6 tbl unsalted butter, cold
- 2 tbl water
- 4 tbl unsalted butter
- ½ cup maple syrup
- ½ tsp salt
- ¼ tsp chipotle chili powder
- Preheat oven to 400˚F. Place squash in a bowl, add the buttermilk and mash everything together until well combined. Set aside.
- Combine all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, pepper, and chili powder in a medium-sized mixing bowl.
- Cut the cold butter into ¼ cubes and add to flour mixture. I like to use my hands to work the butter into the flour (if you have a pastry cutter that works too but isn’t as fun). You want the flour to be slightly damp and the average size of the butter chunks should be the size of a pea.
- Make a well in the center and pour in the buttermilk squash mixture. With a spoon (or your hands!) gently mix everything together until there is no dry flour at the bottom of the bowl.
- Dust the counter with flour and turn the dough out onto the work surface. Make dough into a disc, dust the top with flour, and press out evenly to about 1 inch thick.
- Cut out biscuits – a 2in round will make about 12 but any size will work and if you do not have a cookie cutter you can either use the top of a glass or use a knife to cut into pie slices. Place biscuits on a parchment-lined baking sheet (if you don’t have parchment they will come out just as delicious).
- Bake for 7 minutes, rotate the pan, and bake for another 5-7 minutes. They should be pretty firm and golden brown on the bottom. Let cool while you make the glaze.
- In a small pot, bring 2 tbl of water to a boil and whisk in the butter (keep whisking until totally melted)
- Add in the maple syrup, salt, and chipotle powder. Whisk until shiny and totally combined.
- Turn the heat to low and let bubble away until ready to use – 20 to 30 minutes – which will allow it to thicken slightly and the flavors to meld.