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Vanilla Butternut Squash Biscuits

These butternut squash biscuits are full of vanilla flavor with a crispy, flaky outside and soft, buttery inside. Even better, they're paleo friendly!
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Baked Goods
Cuisine: American
Keyword: butternut squash biscuits
Servings: 7 servings
Author: Gina Matsoukas

Ingredients

  • 1 1/2 cups paleo baking flour
  • 2 scoops Vital Proteins vanilla-coconut collagen whey
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/8 teaspoon cloves
  • 4 tablespoons grass fed cold butter diced
  • 1/3 cup butternut squash puree *see note
  • 1/3 cup + 1/2 tablespoon unsweetened nut milk almond, cashew, coconut, etc.
  • 1 tablespoon vanilla bean paste
  • 1 tablespoon maple syrup
  • 1 egg 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.
 
 
 
 

Nutrition

Serving: 1SERVING | Calories: 440kcal | Carbohydrates: 29g | Protein: 11g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Cholesterol: 35mg | Sodium: 349mg | Fiber: 3g | Sugar: 21g