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Rutabaga Sage Biscuits

Makes about 10 biscuits




1 cup cooked rutabaga puree

½ cup unsalted butter, cut into cubes or small pieces

1/3 cup buttermilk plus 3 tbsp buttermilk

2 ½ cups all-purpose flour

2 tbsp brown sugar (I used Cocoa Camino)

2 tbsp maple syrup

1 tbsp baking soda

1 tsp sea salt

½ tsp fresh sage, finely minced

1/8 tsp cinnamon



Preheat oven to 425 degrees F.

Peel your rutabaga and cut into small cubes – about 1 inch thick. Line a baking sheet with parchment paper and spread a single layer of rutabaga. Drizzle with olive oil and place in the oven (middle rack) for about 30-45 minutes – until the pieces are starting to turn a golden colour.

Remove from oven and let cool. Place the rutabaga in a food processor and blend as smooth as you can without adding any liquid. Scrape down the sides a few times. Remove 1 cup of rutabaga and save the rest for another use. Place the cup of rutabaga back into the food processor along with the cubed  ½ cup butter, 3 tbsp of buttermilk, brown sugar, and maple syrup. Blend until smooth.

In a large mixing bowl add 2 ½ cups all-purpose flour, 1 tbsp baking soda, 1 tsp sea salt, ½ tsp minced sage, and 1/8 tsp cinnamon and mix. Then add the rutabaga puree mixture and combine until smooth.

Sprinkle a generous handful of flour on a work surface. Turn the dough out onto the surface and knead for a few minutes with the palm of your hand until the mixture comes together. The dough will be soft and slightly sticky. Roll the dough into a ¾-inch round. Using a 2 inch-round biscuit cutter or glass, cut the dough into biscuits. Gently press the scraps into another round and cut out more biscuits. Place the biscuits onto a baking sheet lined with parchment paper and then place in the fridge for 20-30 minutes.

Remove from fridge and bake at 425 degrees F for 15 minutes. The biscuits should have doubled in size and look golden brown.