Bright and moist from the squash, with a slight cheesiness, these butternut squash biscuits are quick, easy to make and versatile. Try them alongside a main meal, as a snack or why not fill them as part of lunch.

butternut squash biscuits with gruyere in basket

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Being British, I didn't grow up with biscuits as a typical side. In fact, biscuits to Brits is cookies to Americans, just to be more confusing. These would probably be called savory scones. However whatever the name, these are wonderfully easy, moist and delicious and definitely worth a try.

I've played around with this recipe a bit as I originally used more squash than I have here. However much as they were delicious, the dough was a bit too soft. These are much easier to handle, rise better and still taste delicious.

butternut squash biscuits with gruyere - one split open on top

One of the great things about biscuits like these, alongside how fast they are to make, is that they keep relatively well. I'm not sure plain ones do as much, but when you add vegetables like the squash here, or as in my sweet potato biscuits or parsnip biscuits, they still taste pretty great a day or two later.

While cooking the squash first means they take slightly longer to make, you can cook the squash ahead of time. I suggest steaming, but you can also use leftover roasted squash - just trim any firmer browned bits and remove any excess oil/butter.

You can either mash or blend the squash, as you prefer. Mashing will leave the texture a little less even but the flavor is just as good. Plus you get that wonderful color either way.

butternut squash biscuit on cutting board with rest of dough it was cut from behind

Can you freeze butternut squash biscuits?

Yes, you can! One bonus of these butternut squash biscuits is you can freeze them uncooked on a baking sheet then, once frozen, transfer them to a freezer bag.

When you are ready to cook them, just cook them straight from the freezer and give them an extra few minutes. This way, you can enjoy the fresh-baked texture another time without the effort.

butternut squash biscuits with gruyere on baking sheet ready to bake

What if I don't have gruyere?

The flavor of gruyere goes well with the squash and has a nice slight sharpness and nuttiness that fits really well.

If you don't have any, something like manchego, a hard goats cheese or maybe an aged cheddar would be a good alternative. However I would try to get gruyere if you can.

I'll be honest, I'm not sure these need the ginger, and feel free to miss it out. It felt like a flavor that would go well and just give them a slight 'lift'.

butternut squash biscuits with gruyere cooling on rack

Whether you can tell, I'm not sure, but I'm leaving it in there personally. I might even get brave and increase it when I make them another time.

Whatever you choose to call them, these butternut squash biscuits are little bites of deliciousness. Soft, flavorful and great to enjoy in so many ways. And a great way to sneak in some vegetables too. Don't worry, I won't tell.

stack of butternut squash biscuits with gruyere in cloth-lined basket

Try these other tasty recipes with butternut squash:

Butternut squash risotto with chicken and arugula
Fall farro salad with radicchio, roasted squash and lemon tahini dressing
Butternut squash wild rice salad
Plus get more side dish recipes in the archives.

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5 from 2 votes