Butternut Buttermilk Biscuits with Honey Whipped Cinna-Butter

The flakiest most delicious buttermilk biscuits made with butternut squash puree.  The cinnamon butter is sweet with honey and the perfect complement to the biscuit.  

Butternut Buttermilk Biscuits with Honey Whipped Cinna-Butter

Biscuits:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons brown sugar
6 tablespoons cold, unsalted butter
3/4 cup butternut squash puree, chilled
1/3 cup buttermilk

Butter:
1/4 cup unsalted butter, softened
2 tablespoons honey
1/2 teaspoon ground cinnamon

Preheat oven to 425 degrees F. Coat a large cast iron skillet or a medium-sized sheet pan with butter or nonstick cooking spray.

Stir together flour, baking powder, baking soda, salt, and brown sugar, in a large bowl.
Cut the butter into small pieces. Add about 4 tablespoons to the flour mixture. Lightly knead with your fingers, until the mixture becomes mealy and pea-sized.
Add the remaining 2 tablespoons and combine, but leave rather chunky. (This will help create flaky biscuits)
Stir together butternut squash puree and buttermilk, then add to flour mixture, and stir to combine. Turn dough out onto counter and lightly knead, until the dough comes together. Pat the dough into a 1-inch thickness, and cut dough into rounds, using a biscuit cutter. Place in buttered skillet.

Bake the biscuits for 25 minutes, at 425 degrees F, or until golden brown.

Yield: 9 biscuits

To make the Honey Whipped Cinna-Butter, combined the butter, honey, and cinnamon, and process together, until combined, or beat together using an electric mixer.