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Servings:

Whole Wheat Butternut Squash Biscuits

Butternut Squash Biscuit, made with whole wheat flour, coconut palm sugar and butternut squash puree!

Total Time

58min

5.0

2 Ratings

Author: Lemons and Basil

Servings:

Ingredients

•

1 3/4 cups

Whole Wheat Flour

•

2 Tbsp

Coconut Sugar

•

2 tsp

Baking Powder

•

1 tsp

Simply Organic Cinnamon, Ground

•

1/2 tsp

Ground Nutmeg

•

1 pinch

Freshly Ground Black Pepper

•

1/2 tsp

Salt

•

4 Tbsp

Unsalted Butter , cut

•

1/2 cup

Butternut Squash , cooked, puréed

•

Farmhouse Eggs® Large Brown Egg

•

1 tsp

Vanilla Extract

•

1/3 cup

Heavy Cream

•

2 Tbsp

Whole Milk

Cooking Instructions

Preheat oven to 350 degrees F (180 degrees C).

In a large mixing bowl, whisk together Whole Wheat Flour (1 3/4 cups) , Coconut Sugar (2 Tbsp) , Baking Powder (2 tsp) , Simply Organic Cinnamon, Ground (1 tsp) , Ground Nutmeg (1/2 tsp) , Freshly Ground Black Pepper (1 pinch) , and Salt (1/2 tsp) .

Cut in Unsalted Butter (4 Tbsp) with pastry blender or your hands until mixture resembles coarse sand. Set aside.

In a small bowl, whisk together Butternut Squash (1/2 cup) , Farmhouse Eggs® Large Brown Egg (1) , Vanilla Extract (1 tsp) , Whole Milk (2 Tbsp) and Heavy Cream (1/3 cup) .

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 ¾-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 with toppings like butter, jam, or apple butter.

Nutrition Per Serving

CALORIES

135

FAT

6.8 g

PROTEIN

3.2 g

CARBS

16.6 g