How did the holiday season get here so fast? A day or two ago it was the beginning of spring. A minute before that was the start of the year. I wonder where all those days went. Time really does seem to go by faster these days. Now it looks as though Thanksgiving will be here in a flash. It means it’s time to get in gear and think about family feasts. At least I have the bread part planned. Sweet Dumpling Squash Drop Biscuits will brighten up a holiday meal.
It starts with sweet dumpling squash. Have you had it before? I hadn’t until just recently. I was on the hunt for delicata squash. I went to four different grocery stores and there wasn’t a single one to be found. I perused what was available and did some quick research on my phone. Yes, right then and there in the produce section. Smart phones are so handy. Anyway, I settled on sweet dumpling squash.
It is now my favorite winter squash. I thought acorn squash would always be number one. Sweet dumpling though, wow, it needs nothing. Bake it and eat it. I knew it would be a part of many recipes to come; like soup and these biscuits. What a great color it gave the biscuits, so bright and fall-like.
Sweet Dumpling Squash Drop Biscuits are easy to make. There is time involved in preparing and baking the squash. Once that part is done, hands-on time is only a few minutes. Whisk, stir, drop, and bake is all there is to it. Forget shaping or cutting. These biscuits have a rustic beauty at its finest.
How are the biscuits? The texture is soft, light, and somewhat airy. They, of course, have the squash’s lovely flavor and slight sweetness from it too. It’s a subtle or mild flavor though. It’s basically a traditional fluffy buttermilk biscuit with a twist. A basket of these would not last long so be sure to grab one while they are hot.
Are you ready for holiday meals? Bread is such a wonderful part of them. Homemade bread is a bonus. Scroll down to find a list of family feast bread recipes. Bread Bakers from all around the world have put together a fabulous lineup. Each recipe is a simple click away. Take a moment to check them out. Perhaps one, two, or a few will be a part of your celebrations.
- 1 sweet dumpling squash
- ¼ cup unsalted butter, melted
- 6 tablespoons buttermilk (whole, not light)
- 1½ cups self-rising flour
- Preheat oven to 375°F.
- Slice squash in half from tip to end. Use a heavy duty knife because the squash is hard and difficult to cut. Use a spoon to scoop out the seeds and pulp in the center.
- Place the squash cut side up in a baking dish. Add a little water to the dish to keep the squash from drying out during baking.
- Bake until tender, about 45 minutes. Cool to room temperature.
- Increase oven temperature to 425°F. Line a baking sheet with parchment paper.
- Scoop out the squash flesh and discard skins. Mash flesh. Measure ¾ cup and save the remaining for a separate use (or eat it because it's really good all by itself).
- Whisk together the ¾ cup squash, butter, and buttermilk in a small bowl.
- Place flour in a medium bowl. Pour in squash mixture. Stir until just combined.
- Drop dough into 10 equal portions (about 3 tablespoonsful each) at least 1 inch apart onto baking sheet.
- Bake until lightly browned, about 12 minutes.
- Transfer biscuits to a wire rack and cool slightly before serving.
Recipe adapted from Taste of the South 2015 Southern Thanksgiving Special Collector’s Issue Magazine.
Are you ready to give your holiday meals a special touch? Take a look at these bread recipes for a family feast by bakers from around the world:
- Butterflake Rolls from Karen’s Kitchen Stories
- Cardamom Fig Braid from A Shaggy Dough Story
- Challah Bread from la cocina de Aisha
- Cheesy Garlic Pull-Apart Buns from Food Lust People Love
- Chicken in a Blanket from Sneha’s Recipe
- Classic Dinner Rolls from A Baker’s House
- Cloverleaf Rolls from En La Cocina de Caro
- Cranberry & Orange Spice Bread from Baking in Pyjamas
- Eggless Coconut Pineapple Quick Bread from Seduce Your Tastebuds
- Edible Bread Basket from Passion Kneaded
- Mallorcan Ensaimadas from Ruchik Randhap
- Meyer Lemon & Cranberry Einkorn Bread from The Schizo Chef
- Pear Pie Cinnamon Rolls from From Gate to Plate
- Poppy Seed Coiled Challah from Bakingyummies
- Poppyseed Roll from A Day in the Life on the Farm
- Povitica from Spiceroots
- Pumpkin Dinner Rolls from Cook’s Hideout
- Pumpkin Yeast Bread from Hostess At Heart
- Rose-shaped Buns from Sara’s Tasty Buds
- Savory Cheddar Honey Butter Rolls from Hezzi-D’s Books and Cooks
- Simple High Fibre Baguettes from What Smells So Good?
- Smoked Cheddar Caramelized Onion Dinner Rolls from Noshing With The Nolands
- Sweet Dumpling Squash Drop Biscuits from Magnolia Days
- Thanksgiving Wreath Braided Bread Centerpiece from Pastry Chef Online
What is Bread Bakers? It’s a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Bread Bakers Pinterest Board. Links are also updated after each event on the Bread Bakers home page.
How is the monthly theme determined? We take turns hosting each month and choosing the theme/ingredient.
Would you like to join in the fun? If you are a food blogger, send an email with your blog name and url to Stacy at firstname.lastname@example.org.