Vanilla Butternut Squash Biscuits
Vanilla Butternut Squash Biscuits requires approximately 27 minutes from start to finish. This recipe serves 7. One serving contains 178 calories, 3g of protein, and 8g of fat. For 60 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. It works well as a side dish. 63 people have tried and liked this recipe. This recipe from Running to the Kitchen requires maple syrup, butter, hazel nut milk, and ginger. It is a good option if you're following a gluten free, lacto ovo vegetarian, and fodmap friendly diet. Overall, this recipe earns a rather bad spoonacular score of 20%. If you like this recipe, you might also like recipes such as Spicy Butternut Squash or Pumpkin Biscuits With Pecans, Butternut Squash with Walnuts and Vanilla, and Butternut Squash and Vanilla Risotto.
Servings: 7
Preparation duration: 15 minutes
Cooking duration: 12 minutes
Ingredients:
1 teaspoon baking powder
4 tablespoons grass fed cold butter, diced
1/3 cup butternut squash puree (*see note)
1/2 teaspoon cinnamon
2 scoops Vital Proteins vanilla-coconut collagen whey
1 egg yolk
1/4 teaspoon ginger
1 1/2 cups Bob's Red Mill paleo baking flour
1/3 cup + 1/2 tablespoon unsweetened nut milk (almond, cashew, coconut, etc.)
1 tablespoon maple syrup
1/2 teaspoon salt
1 tablespoon vanilla bean paste
Equipment:
baking paper
baking sheet
oven
bowl
pastry cutter
whisk
spatula
canning jar
Cooking instruction summary:
Preheat oven to 400 degrees and line baking sheet with silicone mat or parchment paper.Combine flour, protein powder, baking powder, salt, cinnamon, ginger and cloves in a large bowl.Add butter and cut in with a fork, pastry cutter or your fingers until broken up into little pieces and the mixture is the texture of coarse meal.Whisk together butternut squash puree, 1/3 cup milk, vanilla bean paste and maple syrup in a small bowl.Add the wet ingredients to the dry and mix until just combined with a spatula.Turn the dough out onto a floured surface and shape into a disc about 1 inch thick.Cut out circles using a biscuit cutter or other circular cut out (I used the lid of a mason jar) and place each biscuit on the baking sheet. Reshape any excess dough and continue cutting into biscuits until all the dough is used up.Place the egg yolk and remaining 1/2 tablespoon of milk in a small bowl and gently beat together.Brush the tops of each biscuit with the egg wash.Place the baking sheet in the oven for 12-14 minutes until edges start to turn golden brown.Remove from oven and serve warm.
Step by step:
1. Preheat oven to 400 degrees and line baking sheet with silicone mat or parchment paper.
2. Combine flour, protein powder, baking powder, salt, cinnamon, ginger and cloves in a large bowl.
3. Add butter and cut in with a fork, pastry cutter or your fingers until broken up into little pieces and the mixture is the texture of coarse meal.
4. Whisk together butternut squash puree, 1/3 cup milk, vanilla bean paste and maple syrup in a small bowl.
5. Add the wet ingredients to the dry and mix until just combined with a spatula.Turn the dough out onto a floured surface and shape into a disc about 1 inch thick.
6. Cut out circles using a biscuit cutter or other circular cut out (I used the lid of a mason jar) and place each biscuit on the baking sheet. Reshape any excess dough and continue cutting into biscuits until all the dough is used up.
7. Place the egg yolk and remaining 1/2 tablespoon of milk in a small bowl and gently beat together.
8. Brush the tops of each biscuit with the egg wash.
9. Place the baking sheet in the oven for 12-14 minutes until edges start to turn golden brown.
10. Remove from oven and serve warm.
Nutrition Information:
covered percent of daily need
