Gluten-Free Butternut Squash Biscuits
These gluten-free biscuits are tender, slightly sweet, and perfect for fall. Made with butternut squash puree and coconut oil, they're a delicious side for soups or stews.
- Prep10 min
- Cook15 min
- Total25 min
- DifficultyEasy
- Servings14
These biscuits are a great way to use up leftover butternut squash or any orange vegetable puree. They're quick to make and require just a few simple ingredients.
With a tender crumb and a subtle sweetness, they pair beautifully with soups, stews, or even as a breakfast treat. The coconut oil keeps them dairy-free, but you can easily swap in butter if you prefer.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat your oven to 425°F.
- In a large bowl, whisk together the gluten-free flour, baking powder, and salt.
- Cut the coconut oil (or butter) into the flour mixture using a pastry blender or two butter knives, until the mixture resembles coarse crumbs.
- Add the butternut squash puree and half of the almond milk. Stir with a fork, adding the remaining milk gradually, until the dough comes together. If there is still dry flour at the bottom, add more almond milk one tablespoon at a time.
- Turn the dough out onto a lightly floured surface and gently knead it a few times, just until it holds together. Be careful not to overwork the dough.
- Roll the dough out to about 3/4-inch thickness.
- Cut out biscuits using a floured glass or biscuit cutter. Transfer them to an ungreased baking stone or a cookie sheet.
- Bake for 13 to 17 minutes, until the biscuits are lightly golden. Serve warm.
💡 Tips
- If you don't have a baking stone, a regular cookie sheet works fine.
- You can substitute the almond milk with any other non-dairy milk.
- For a sweeter biscuit, add a tablespoon of maple syrup or honey.
Inspired by a recipe from Kitchen Stewardship