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Shaker Raised Squash Biscuits (VRP 200)

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Shaker Raised Squash Biscuits

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Shaker Raised Squash Biscuits

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Shaker Raised Squash Biscuits Recipe

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Shaker Raised Squash Biscuits
Yield: 2 1/2 - 3 dozen

Shaker Raised Squash Biscuits

Cook Time: 25 minutes
Total Time: 25 minutes

Ingredients

  • 1 cup milk
  • 4 tablespoons butter or margarine
  • 3/4 cup sugar
  • 1 yeast cake, or 1 envelope (1 scant tablespoon) dry yeast
  • 4 - 5 cups flour
  • 1 1/2 cups butternut squash, strained (or 1 16-ounce of squash)
  • 2 eggs, at room temperature

Shaker Raised Squash Biscuits

Shaker Raised Squash Biscuits

Shaker Raised Squash Biscuits (VRP 200)

Ingredients

  • 1 cup milk
  • 4 tablespoons butter or margarine
  • 3/4 cup sugar
  • ½ teaspoon salt
  • 1 yeast cake, or 1 envelope (1 scant tablespoon) dry yeast
  • 4 to 5 cups flour
  • 1½ cups butternut squash, strained (or 1 16-ounce can of squash)
  • 2 eggs, at room temperature

Instructions

In a small saucepan heat milk and butter to very hot. Mix sugar and salt in large bowl and pour in milk. Let sugar/milk mixture cool until lukewarm. Add yeast and 2 cups flour. Beat at medium speed in a mixer for 2 minutes. Add squash and eggs. Mix well. Continue to add flour (with wooden spoon) until you have a stiff dough; the dough should begin to leave the sides of the bowl. Turn out onto a floured board and knead 7 to 8 minutes, using additional flour on the board to prevent sticking. Put back in cleaned, greased bowl. Turn dough greased side up and cover with a towel. Let rise in a warm place until double. Punch dough down and turn out. Shape into biscuits. Place in square 8" x 8" pan for soft sides, in muffin pans, or shape into cloverleaf rolls. Let rise double again. Bake in a preheated 400° oven until brown, about 25 minutes. Butter tops while hot. Makes 2½ to 3 dozens.

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