Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
In a large mixing bowl, whisk together
Whole Wheat Flour (210 g)
,
Coconut Sugar (30 g)
,
Baking Powder (7 g)
,
Ground Cinnamon (3 g)
,
Ground Nutmeg (1 g)
,
Freshly Ground Black Pepper (1 pinch)
, and
Salt (3 g)
.
Step 3
Cut in
Unsalted Butter (55 g)
with pastry blender or your hands until mixture resembles coarse sand. Set aside.
Step 4
In a small bowl, whisk together
Butternut Squash (70 g)
,
Farmhouse Eggs® Large Brown Egg (1)
,
Vanilla Extract (5 mL)
,
Whole Milk (30 mL)
and
Heavy Cream (80 mL)
.
Step 5
Pour over the biscuit batter and lightly mix until the dough comes together. The dough will be somewhat sticky.
Step 6
Turn out dough on a lightly floured surface, form a circle, and flatten it until it is about ¾-inch thick. Using a 2-inch round cutter, carefully cut out biscuits.
Step 7
Transfer to a baking sheet using a flat spatula. Bake for 20-25 minutes, or until lightly browned.
Step 8
Serve with toppings like butter, jam, or apple butter.
