Butternut Squash and Berkshire Blue Biscuits

BerkshireBlue_SquashBiscuits

Berkshire Blue, crafted in small batches by hand in Great Barrington, Massachusetts, is a true artisan cheese. Made with raw Jersey cow’s milk from a dedicated herd, Berkshire Blue has a lush, creamy texture with just a bit of crumble – similar in style to Stilton, but with a mellower, more nuanced flavor.

Winter squash and blue cheese complement each other beautifully, and these delicate little biscuits highlight that pairing.  Serve with a dollop of fig spread or a glass of port.

adapted by Enthusiast Member Beth Falk from Ana Sortun

Ingredients:

1 1/4 cups all-purpose flour, plus more for work surface

1 tablespoon plus 1 teaspoon baking powder

2 teaspoons sugar

½ teaspoon salt

3/4 cup roasted and mashed butternut squash (note: after mashing the squash, drain it in a sieve over a mixing bowl for a few hours to remove some of the liquid – this will make the dough easier to handle)

⅓ cup heavy cream

1/3 cup milk, plus more for brushing

7 tablespoons butter, 4 melted and 3 softened

1 ½ ounces Berkshire Blue cheese, crumbled

Directions:

  • Preheat the oven to 450° and line a baking sheet with parchment paper.
  • In a medium bowl, sift the flour with the baking powder, sugar and salt. In a small bowl, combine the squash with the milk, cream and melted butter. Stir the squash mixture into the dry ingredients until a soft, wet dough forms.  Sticky is OK here; you’ll manage with a little flour to help.
  • Turn the dough out onto a generously floured work surface and very gently pat it into a rectangle about ¼ inch thick.  Using a 2-inch biscuit cutter, cut out 16 rounds.  (The edges of your rounds may not be neat, but no one who tastes these biscuits will notice.)  Transfer 8 rounds to the baking sheet.
  • In a small bowl, blend the 3 tablespoons of softened butter with the Berkshire Blue.  Spoon the blue cheese butter on top of 8 of the rounds (use all of it, even though you’ll be tempted to hold back a little taste for yourself) and top with the remaining 8 rounds.  Brush the tops of the biscuits with milk. Bake for about 15 minutes, or until golden and firm. Serve warm.