Squash Biscuits
Ingredients
- ½ cup squash (steamed and sifted)
- ¼ cup sugar
- ½ teaspoon salt
- ½ cup scalded milk
- ¼ yeast cake dissolved in
- ¼ cup lukewarm water
- ¼ cup butter
- 2½ cups flour
Steps
- Add squash, sugar, salt, and butter to milk; when lukewarm, add dissolved yeast cake and flour; cover, and let rise over night. In morning shape into biscuits, let rise, and bake.
More recipes with pumpkin, milk, yeast, butter or flour
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.