🍴Servings:4 🍽️ Pre: 10 mins 🥓Cook: 50 mins
🥓INGREDIENTS:
Filling:
- 3/8 pound thick- cut bacon (about 6 oz.)
- 1 large purple onion, thinly sliced
- 1 pound butternut squash, seeded, peeled, and chopped into 1/2- inch cubes
- 3 sprigs fresh thyme, stems removed
- Kosher salt and freshly ground black pepper
- Crushed red pepper flakes, to taste
- 1 tablespoon white wine
- 1/4 cup vegetable broth
- 1 large apple, like Honey crisp, chopped into 1/2- inch cubes
Biscuits:
- 1 cup all- purpose flour, plus additional for dusting
- 1 teaspoon baking powder
- 3/8 teaspoon kosher salt
- 7 tablespoons unsalted butter, cold and cubed
- 2 tablespoons heavy cream
- 1/2 large egg, lightly beaten (or use 1 small egg)
- Freshly ground black pepper
🍳INSTRUCTIONS:
Step 1: Prepare the Filling
Place the bacon in a skillet over medium heat. Cook, turning once, until both sides are crispy, about 7 minutes total. Remove from heat and place on a plate lined with paper towels to drain and cool slightly. Pour half of the bacon grease into our bacon grease saver, leaving just enough grease in the skillet to coat the bottom.
Step 2:
Add the sliced onions to the skillet, increase the heat to medium- high, and sauté until softened, about 10 minutes. Add the butternut squash, thyme leaves, a pinch of salt, a few grinds of black pepper, and a pinch of crushed red pepper flakes. Cook, stirring occasionally, for another 10 minutes. Add the white wine and vegetable broth.
Step 3:
Chop the bacon and add it to the skillet with the chopped apple. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 to 20 minutes while you prepare the biscuits.
Step 4: Prepare the Biscuits
Preheat the oven to 425°F (220°C). In a bowl, whisk together the flour, baking powder, and salt. Add the cubed butter and use a food processor, pastry cutter, or your hands to blend until the mixture resembles coarse oatmeal. Add the heavy cream and mix until the dough comes together.
Step 5:
Turn the dough onto a floured surface and pat it out to a thickness of 3/4 inch. Cut out round biscuits, re- rolling scraps as needed.
Step 6: Assemble and Bake
Remove the skillet from the heat, and place the biscuits on top of the filling in the skillet. Brush the biscuits with the beaten egg and sprinkle with freshly ground black pepper. Bake for about 25 minutes, until the biscuits are golden, cooked through, and crisp. Remove from the oven and serve directly from the skillet.
