Preheat oven to 350 degrees F (180 degrees C).
In a large mixing bowl, whisk together Whole Wheat Flour (1 3/4 cup), Coconut Palm Sugar (2 tablespoon), Baking Powder (2 teaspoon), Ground Cinnamon (1 teaspoon), Ground Nutmeg (1/2 teaspoon), Freshly Ground Black Pepper (1 pinch), and Salt (1/2 teaspoon).
Cut in 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 teaspoon), Whole Milk (2 tablespoon) 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.