Butternut Squash Biscuits
Butternut Squash Biscuit, made with whole wheat flour, coconut palm sugar and butternut squash puree!
Servings: 20
Calories: 84kcal
Ingredients
- 1 3/4 cups whole wheat flour
- 2 tablespoons coconut palm sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Pinch of freshly ground black pepper
- 1/2 teaspoon salt
- 1/4 cup organic unsalted butter cut into small pieces
- 1/2 cup butternut squash puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup heavy cream
- 2 tbsp whole milk
- Suggested Toppings: butter jam, and apple butter
Instructions
- Preheat oven to 350 degrees F (180 degrees C).
- In a large mixing bowl, whisk together flour, brown sugar, baking powder, spices, and salt. Cut in butter with pastry blender or your hands until mixture resembles coarse sand. Set aside.
- In a small bowl, whisk together squash puree, egg, vanilla, and heavy cream. Pour over the biscuit batter and lightly mix until the dough comes together. The dough will be somewhat sticky.
- Turn out dough on a lightly floured surface, form a circle, and flatten it until it is about 3/4-inch thick. Using a 2-inch round cutter, carefully cut out biscuits. Transfer to a baking sheet using a flat spatula. Bake for 20-25 minutes, or until lightly browned.
- Serve warm!
Notes
To make butternut squash puree, roast a butternut squash at 400 degrees for 25-30 minutes, or until fork tender. Peel the squash and place into a food processor (or blender) and process until smooth. Drain out any excess moisture.
Nutrition
Serving: 1g | Calories: 84kcal | Carbohydrates: 9.8g | Protein: 1.9g | Fat: 1.7g | Saturated Fat: 2.3g | Cholesterol: 22.3mg | Sodium: 96.4mg | Fiber: 1.4g | Sugar: 1.4g