Whole Wheat Butternut Squash Biscuits

13 INGREDIENTS • 8 STEPS • 58MINS

Whole Wheat Butternut Squash Biscuits

Recipe

5.0

2 ratings

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

Whole Wheat Butternut Squash Biscuits

Save

Lemons and Basil

Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

http://lemonsandbasil.com/

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

58MINS

Total Time

$0.40

Cost Per Serving

Ingredients

Servings

12

us / metric

1 3/4 cups

Whole Wheat Flour

2 Tbsp

2 tsp

Baking Powder

1 tsp

Ground Cinnamon

as needed

Ground Nutmeg

1 pinch

Freshly Ground Black Pepper

as needed

4 Tbsp

Unsalted Butter, cut

1/2 cup

Butternut Squash, cooked, puréed

1

Farmhouse Eggs® Large Brown Egg

1 tsp

Vanilla Extract

1/3 cup

Heavy Cream

2 Tbsp

Whole Milk

Nutrition Per Serving

VIEW ALL

Calories

135

Fat

6.8 g

Protein

3.2 g

Carbs

16.6 g

Whole Wheat Butternut Squash Biscuits

Save

Lemons and Basil

Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

http://lemonsandbasil.com/

Cooking InstructionsHide images

step 1

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

step 2

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

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

step 3

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

step 3 Cut in Unsalted Butter (4 Tbsp) with pastry blender or your hands until mixture resembles coarse sand. Set aside.

step 4

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).

step 4 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).

step 5

Pour over the biscuit batter and lightly mix until the dough comes together. The dough will be somewhat sticky.

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 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 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.

step 8 Serve with toppings like butter, jam, or apple butter.

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