Yellow Squash & Cheddar Biscuits

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  • 2 1/2 cups all-purpose flour, plus 2 teaspoons for dusting
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon onion powder
  • 2 teaspoons sugar
  • 1/2 cup (1 stick) unsalted butter, cubed and chilled, plus additional for greasing
  • 1/2 cup grated white cheddar cheese
  • 1/4 cup diced yellow squash (1/4-inch dice)
  • 1-1/4 to 1-1/2 cups chilled full-fat buttermilk, well shaken
  • Special equipment: biscuit cutter


  1. In a chilled large metal bowl, whisk together the flour, baking powder, baking soda, salt, onion powder, and sugar until combined. Add the butter and toss to coat in the flour mixture. Using your fingers or a pastry cutter, cut the butter into the flour mixture until lentil-size pieces form. Stir in the cheese and squash.
  2. Make a well in the center of the flour mixture and add the buttermilk, starting with 1-1/4 cups. Stir using a wooden spoon until the dough comes together.
  3. Place the dough on a surface dusted with 2 teaspoons of flour and pat it gently into a 1/2-inch-thick rectangle. Fold the dough in thirds like a letter, then rotate it 90 degrees and pat it back out to a 1/2-inch-thick rectangle. Repeat two more times (a total of three rounds of folds), then pat the dough out to 3/4-inch thickness.
  4. Line a baking sheet with parchment paper. Dust a 3-inch biscuit cutter with flour and cut 8 biscuits from the dough (don’t twist the cutter as you press down). Be gentle and avoid “warming” the biscuit dough with lots of touching. This technique ensures a beautiful rise. Gather the scraps and form as close to 3-inch biscuits as possible. Place on the prepared baking sheet and refrigerate for 15 minutes.
  5. Preheat the oven to 425 degrees F.
  6. Remove the biscuits from the refrigerator and bake until golden brown and puffed, 15 to 20 minutes. Allow to cool for 5 minutes before serving. Store leftover biscuits in an airtight container at room temperature for up to 2 days.

Source: Watermelon & Redbirds by Nicole Taylor