Rosemary Butternut Squash Biscuits
completelydelicious.com · 2015 · 8 biscuits
Against 321 biscuit recipes
More leavening than 89% of recipes and more salt than 91%.
How it compares
Against the typical batch: the median of 321 biscuit recipes, per 100 g of flour.
- More leavening than 89% of recipes: 7% of the flour weight against the typical recipe's 5.1%.
- More salt than 91% of recipes: 2.5% of the flour weight against the typical recipe's 1.6%.
- No sugar at all, where 69% of recipes use some (most of those 3 to 7.6% of the flour weight).
Ingredients (10)
- 1 cup butternut squash (, in ½-inch cubes (205 grams))205 g
- 2 teaspoons olive oil≈ 9 g
- 1 teaspoon coarse salt (, divided)≈ 6 g
- 2 cups all-purpose flour ((240 grams))240 g
- 1 tablespoon baking powder≈ 14 g
- ½ teaspoon baking soda≈ 3 g
- 1 tablespoon fresh rosemary (, chopped)≈ 15 g
- 6 tablespoons unsalted butter (, cold and cut into cubes (85 grams))85 g
- ¾ cup cold buttermilk ((175 ml))≈ 183 g
- 1 large egg + 1 teaspoon water (, for egg wash (optional))≈ 50 g
flour 240 gbatter 810 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 321 recipes. Shaded: the middle half. Tick: the median.
- Fat39% · 45th percentile · median 40%
- Buttermilk76% · 40th percentile · median 84%
- Leavening7% · 90th percentile · median 5.1%
- Sugar0% · 15th percentile · median 3.3%
- Salt2.5% · 93rd percentile · median 1.6%
Oven
- Temperature
- 375°F / 190°C
- median 425°F
- Time
- 12 to 15 minutes
- median 15 minutes
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