Squash and Stilton Biscuits

Directions

1. 1
   Preheat the oven to 450.
2. 2
   In a medium bowl, sift the flour with the baking powder, sugar and salt.
3. 3
   In a small bowl, combine the squash with 2/3 cup of the milk and the melted butter.
4. 4
   Stir the squash into the dry ingredients until a soft, wet dough forms.
5. 5
   Turn the dough out onto a generously floured surface and pat it into a 10-inch disk about 1/4 inch thick.
6. 6
   Generously dust the dough with flour.
7. 7
   Using a 2-inch biscuit cutter, cut out 12 rounds.
8. 8
   Gather the dough scraps, pat them out into another disk and cut out 4 more rounds, using more flour if necessary.
9. 9
   In a small bowl, blend the 3 tablespoons of softened butter with the Stilton.
10. 10
    Spoon the Stilton butter onto 8 of the rounds and top with the remaining 8 rounds.
11. 11
    Transfer the biscuits to a heavy baking sheet and brush the tops with milk.
12. 12
    Bake for about 15 minutes, or until golden and firm.
13. 13
    Serve warm, with cranberry sauce.