Golden Squash Biscuits

golden squash biscuits
Fat free biscuits thanks to, our Featured Foodie. Lauren substitutes butter for squash puree and it works wonderfully.

Golden Squash Biscuits
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 2 to 2¼ cups all-purpose flour
  • 1 tablespoon sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • ½ cup winter squash puree (butternut, acorn, pumpkin, etc)
  • ¾ cup skim milk
  1. Heat oven to 450 degrees. Line a baking sheet with a silicon liner or parchment.
  2. In a mixing bowl, combine 2 cups flour, sugar, baking powder, and salt. Stir in the squash puree and milk to form a very soft dough. If the mixture is too wet, stir in additional flour, 1 tablespoon at a time, until dough forms.
  3. Place on a lightly floured surface and knead 10 times; pat into a ½-inch thick disk. Cut with a 2-inch biscuit cutter and place on the prepared baking sheet, with the edges of the biscuits just touching. Re-roll and re-cut scraps.
  4. Bake 10-12 minutes. These biscuits are best warm from the oven but will keep about 3 days in an airtight container.
for the best results, use flour with low protein.

Thanks to Healthy Delicious

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