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5 from 1 vote

Butternut Squash Biscuits

Butternut Squash Biscuit, made with whole wheat flour, coconut palm sugar and butternut squash puree!
Prep Time40 mins
Cook Time18 mins
Total Time58 mins
Course: Appetizer
Cuisine: American
Keyword: biscuits, Butternut Squash
Servings: 20
Calories: 84kcal
Author: Kaylee Pauley


  • 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


  • 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!


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.


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