Friday, September 27, 2013

kobacha squash butter + rosemary blue cheese biscuits



kobacha squash butter + rosemary blue cheese biscuits = FALL.  Even if it is a 95 degree, hot/humid, late September Texas day.  I'm just sayin'. This lovely, the first winter squash in my busheltold me it was time for Fall.  Isn't she pretty?


About this same time last year, the kobacha squash in the bushel became this kobacha squash butter, and it seemed a fitting destiny for this first of the season, too.


Kobacha squash butter is perfect alone on plain toast, or try adding a dollop on top of Greek yogurt for a yummy, simple breakfast. But we're celebrating the beginning of Fall here, so we need something a little special.  With Pure Luck Dairy's super creamy and wonderfully delicate  Hopelessly Bleu Cheese  in hand, we're on to something here:  rosemary blue cheese biscuits. Indeed.


Yes, that's butter and blue cheese, but we're celebrating here, work with me, it deserves decadent.


Sift flour, baking powder, and salt together and work the butter and blue cheese into the dry ingredients with a pastry cutter, just until it forms a course crumble. Add in fresh, chopped rosemary, then buttermilk, and stir to combine.  Fold the dough out onto a lightly floured surface, and press out to about an inch thickness. Note:  I flattened too far here, so my biscuits weren't as tall as I would make next time we're celebrating ;)


Cut the dough into squares and transfer to a parchment-lined baking sheet. 


Brush biscuit tops with butter.


Bake at 375 degrees for 22-25 minutes, or until the biscuits are golden brown.


Slather on the kobacha butter, and welcome the new season with love!


kobacha squash butter + rosemary blue cheese biscuits 

For the kobacha squash butter, I used the same same recipe as I made last year, which you will find here:
kobacha squash butter.  The only thing I did differently, was to steam the squash in a crockpot, rather than in the oven. I know we're celebrating Fall, but it is 95 degrees, after all...

For the rosemary blue cheese biscuits:
2 cups all purpose flour
3 teaspoons baking powder
1 1/2 teaspoons salt
4 tablespoons cold, unsalted butter
3-4 oz quality blue cheese
1 1/2 tablespoons chopped fresh rosemary
1 cup low-fat buttermilk
1 tablespoon melted butter for brushing biscuit tops

Preheat oven to 375 degrees.  Sift together dry ingredients in a bowl.  Add cubed, cold butter and crumbled blue cheese.  Using a pastry cutter, incorporate the butter/cheese into the dry ingredients until it forms a course crumble. Add in the rosemary to combine.  Make a well in the center, and add in the buttermilk.  Use a fork to stir together the ingredients, without over-working the dough. Pour out onto a lightly floured surface and flatten to about a 1 inch thick rectangle.  Cut the dough into squares (should make about 9 biscuits). Transfer the squares to a parchment lined baking sheet and brush tops with melted butter.  Bake for 22-25 minutes, or until lightly golden brown.