Butternut Squash Biscuits: a Red Lobster Cheddar Bay Biscuit copycat… with a twist

Directions

1. 1
   Preheat oven to 425F.
2. 2
   Whisk together butternut, milk, and honey in a small bowl and place in the fridge to chill.Grate your cheese and pop that in the fridge as well.In a large bowl, mix together flour, baking powder, salt, and garlic powder.
3. 3
   Cut cold butter into the flour mixture. You can do so using a pastry cutter, a box grater, or simply chop butter into tiny cubes with a knife and mash into the flour with a fork. I grated mine.Next add your cheese to the milk bowl and slowly pour into the flour mixture while gently mixing with a fork.The dough should be a bit sticky but not super wet nor dry.Dust a hard surface with flour [to prevent sticking] and knead your dough.I typically knead mine for about 8-10 strokes and then stop manhandling it.
4. 4
   Roll out [with your hands or a rolling pin] your dough onto a lightly floured surface and flatten until about 1 inch thick.Use a biscuit cutter [or serve them up drop biscuit style!] to cut out approximately 6 biscuits from the dough.
5. 5
   Lay flat, spaced, on an un-greased, nonstick baking pan and bake for 13-15 minutes at 425F.If you're feeling feisty, before popping the biscuits in the oven, brush them with melted butter.To make them taste like they were plucked straight from the Red Lobster kitchen, season 1 tablespoon of melted butter with tsp garlic powder, tsp parsley, and a pinch of salt, then brush the mixture over biscuits just prior to baking. Close your eyes, unbutton your pants, and do it. You only live once =)