Butternut Squash & Rosemary Biscuits
On Day #9 in our 15 Days of Elgin Christmas, I chose to bake another savoury item that would compliment your Christmas breakfast or supper table. Using organic roasted butternut squash from The Dancey Family Farm and dried rosemary from the Horton Farmers' Market manager's garden (that's a mouthful!), these biscuits bake up flaky, buttery and are incredibly aromatic. Sage, thyme, onions, cheese or bacon could all be added to the biscuit dough if you prefer to skip the woodsy aroma of rosemary. The recipe below is easily adaptable and forgivable. Roll the biscuits ahead of time and bake from frozen if it's more convenient. Try making your own biscuits and taste the difference home-baked makes!
Eating. Drinking. Sharing.