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Sweet Dumpling Squash Drop Biscuits | Magnolia Days

Sweet Dumpling Squash Drop Biscuits

Sweet Dumpling Squash Drop Biscuits are wonderful for fall and holiday meals. Only need 4 ingredients and a few hands-on minutes to make them.
Course Bread
Cuisine Southern
Prep Time 13 minutes
Cook Time 57 minutes
Total Time 1 hour 10 minutes
Servings 10 biscuits
Author Renee

Ingredients

  • 1 sweet dumpling squash
  • 1/4 cup unsalted butter melted
  • 6 tablespoons buttermilk whole, not light
  • 1 1/2 cups self-rising flour

Instructions

  1. Preheat oven to 375°F.
  2. 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.
  3. 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.
  4. Bake until tender, about 45 minutes. Cool to room temperature.
  5. Increase oven temperature to 425°F. Line a baking sheet with parchment paper.
  6. Scoop out the squash flesh and discard skins. Mash flesh. Measure 3/4 cup and save the remaining for a separate use (or eat it because it's really good all by itself).
  7. Whisk together the 3/4 cup squash, butter, and buttermilk in a small bowl.
  8. Place flour in a medium bowl. Pour in squash mixture. Stir until just combined.
  9. Drop dough into 10 equal portions (about 3 tablespoonsful each) at least 1 inch apart onto baking sheet.
  10. Bake until lightly browned, about 12 minutes.
  11. Transfer biscuits to a wire rack and cool slightly before serving.

Recipe Notes

Sweet Dumpling Squash Drop Biscuits are wonderful for fall and holiday meals. Only need 4 ingredients and a few hands-on minutes to make them.