Squash Biscuits
A dish with sugar and scalded milk at the center.
contains glutencontains dairy
Ingredients
US
Metric
- 120 ml squash (steamed and sifted)
- 60 ml sugar
- 2 ml salt
- 120 ml scalded milk
- ¼ yeast cake dissolved in
- 60 ml lukewarm water
- 60 ml butter
- 590 ml flour
Make it lactose-friendly
- ½ cup scalded milk → lactose-free milk, oat milk, or almond milk
- ¼ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Add squash, sugar, salt, and butter to milk; when lukewarm, add dissolved yeast cake and flour; cover, and let rise over night. In morning shape into biscuits, let rise, and bake.
Nutrition (estimated, per serving)
| Calories | 458 |
|---|---|
| Protein | 9.3 g |
| Fat | 13.4 g |
| Carbs | 74.7 g |
| Fiber | 2.4 g |
| Sodium | 314 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States