baking · breakfast · cooking · Dinner · Lunch

Squash Biscuits

For breakfast this morning I made a new version of a previous recipe but used squash instead of sweet potato. The biscuits stay pretty flat but have a nice mild flavor. I served the biscuits over a modified version of my vegan friendly mushroom gravy.

Squash Biscuits
•    2 4-ounce jars/tubs stage 2 squash baby food (winter or butternut)
•    2 Tbsp canola oil
•    2 Tbsp water
•    1 Tbsp pure maple syrup
•    1 tsp apple cider vinegar
•    1 cup all-purpose flour
•    2 tsp baking powder
•    1 tsp freshly ground nutmeg
•    1/2 tsp kosher salt
Preheat the oven to 400° and line a baking sheet with parchment paper. Whisk the wet ingredients together in a large mixing bowl. Sift the dry ingredients into a small bowl. Stir the dry into the wet, until a dough develops. Divide into 12 drop biscuits on the baking sheet, bake for 15 to 25 minutes, or until done (they will be a moist/heavier biscuit). When done they will be golden on top.


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