Preheat oven to 350 degrees F (180 degrees C).
In a large mixing bowl, whisk together
Whole Wheat Flour (1 3/4 cups)
Coconut Palm Sugar (2 Tbsp)
Baking Powder (1/2 Tbsp)
Ground Cinnamon (1 tsp)
Ground Nutmeg (1/2 tsp)
Freshly Ground Black Pepper (1 pinch)
Salt (1/2 tsp)
Unsalted Butter (1/4 cup)
with pastry blender or your hands until mixture resembles coarse sand. Set aside.
In a small bowl, whisk together
Butternut Squash (1/2 cup)
Large Egg (1)
Vanilla Extract (1 tsp)
Whole Milk (2 Tbsp)
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.