1/3cup+ 1/2 tablespoon unsweetened nut milkalmond, cashew, coconut, etc.
1tablespoonvanilla bean paste
1tablespoonmaple syrup
1egg yolk
Instructions
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.
Notes
Make the butternut squash puree by steaming or boiling cubed butternut squash until fork tender. Drain well and process in a food processor until smooth. You can also air fry the butternut squash in halves to make the puree.