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Squash and bacon biscuits


6 strips lean bacon

2 cups all purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon cinnamon

2 tablespoons cold butter

3/4 cup mashed squash (from butternut, acorn, Hubbard or kabocha)

1/2 cup milk

2 tablespoons melted butter

Preheat the oven to 400 degrees. Fry the bacon until the fat is golden and the meat crisp but not dry. Drain on paper towels and set aside.

In a large bowl mix the flour, baking powder, baking soda and cinnamon. Cut the butter into bits and work it into the flour with your fingertips. Stir in the squash puree, then half the milk. Add sufficient extra milk to make a soft dough that holds its shape. Roll out on a floured board and cut biscuits with a 2-inch cookie cutter. Place them on a ungreased cookie sheet and bake for 15 minutes. As you take them from the oven, brush the tops with the melted butter.

Note: These are good with eggs or hearty soups.

Claire Hopley

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