You can’t make a butter-free biscuit (and expect it to taste good, anyway). But you can make it better for you by adding some whole-wheat flour and grated squash.
|½||cup grated butternut squash|
|1||cup unbleached all-purpose flour|
|1||cup whole-wheat flour|
|1||Tbsp. baking powder|
|½||cup cold unsalted butter, cut into pieces|
|1||cup whole milk|
Related article: Brunch retooled
This content is from the Marygrace Taylor collection.
Change in our kitchens
Reflections on cooking — and a career that’s based largely at the stove.
Flatbreads from around the continent
Beyond a supporting role
The great Sicilian-Neapolitan kitchen rivalry