Ingredients: 3 c. all-purpose flour,6 T. cornstarch,1/4 c. packed light brown sugar,5 t. baking powder,1/2 t. baking soda,1 1 /2 t. salt,8 T. (1 stick) unsalted butter, cut into 1/2-inch pieces, well-chilled, plus 2 T. melted and slightly cooled, for brushing over the biscuits,4 T. vegetable shortening, cut into 1/2-inch pieces,2 c. mashed, cooled acorn squash (see note),2 T. apple cider vinegar,1 1/2 c. shredded Gruyere cheese,2 T. minced fresh sage,*optional small sage leaves, for garnishing the biscuits and a little beaten egg to act as the “glue”to make the sage leaves adhere
Instructions:
- Preheat oven to 425 degrees f. and adjust oven rack to the middle position. Line a large baking sheet with parchment paper.
- In the work bowl of a food processor, add flour, cornstarch, brown sugar, baking powder, baking soda and salt. Pulse a couple of times to combine. Scatter the chilled butter and shortening over the top of the flour. Pulse a few times, until the mixture resembles coarse meal.
- In a large bowl add the mashed acorn squash and cider vinegar, mix well. Stir in the Gruyere and sage.
- Add the flour/butter mixture, stir to combine. Turn the biscuit dough out onto a lightly floured surface, knead a few times to bring the dough together. Pat the dough into a round that is about 1-inch thick.
- Cut out the biscuits using a 2 1/4-inch biscuit cutter, dipping the cutter in flour to prevent sticking. Gather the scraps continue to cut the biscuits.
- Place the biscuits, evenly spaced on the prepared baking sheet. If garnishing with the sage leaves. Dip your finger in the beaten egg and dot a small amount on the center of each biscuit, place a sage leaf, pressing lightly to affix to the top.
- Brush the biscuits with melted butter.
- Bake the biscuits until golden brown, 18-22 minutes.
- Let cool 15 minutes before serving.
