Butternut Squash-Rosemary Drop Biscuits
- Number of Servings: 14
Ingredients
1 C white wheat flour1/4 C pastry flour3 1/2 tsp baking powder1/4 tsp salt4 T salted butter, chilled1 C mashed roasted butternut squash1/2 C applesauce1/4 C unsweetened vanilla almond milk1 T maple syrup3 T fresh rosemary1/2 tsp ground coriander
Preheat oven to 450F and line baking sheet with parchment paper.
Sift flour, baking powder and salt into a medium mixing bowl. Cut in the cold butter with a pastry cutter or your hands until you have a crumbly mixture.
In a large mixing bowl, stir together butternut squash, applesauce, almond milk, maple syrup and coriander until smooth. Fold in the dry ingredients until just mixed.
Drop the dough onto baking sheet by the spoonful (~2 T), leaving about an inch between the biscuits.
Bake in preheated oven for 15 mins, or until lightly golden.
Makes 14 medium-sized biscuits.
Number of Servings: 14
Recipe submitted by SparkPeople user LAURAEHALL13.
Sift flour, baking powder and salt into a medium mixing bowl. Cut in the cold butter with a pastry cutter or your hands until you have a crumbly mixture.
In a large mixing bowl, stir together butternut squash, applesauce, almond milk, maple syrup and coriander until smooth. Fold in the dry ingredients until just mixed.
Drop the dough onto baking sheet by the spoonful (~2 T), leaving about an inch between the biscuits.
Bake in preheated oven for 15 mins, or until lightly golden.
Makes 14 medium-sized biscuits.
Number of Servings: 14
Recipe submitted by SparkPeople user LAURAEHALL13.
Nutritional Info Amount Per Serving
- Calories: 80.1
- Total Fat: 3.6 g
- Cholesterol: 8.6 mg
- Sodium: 151.0 mg
- Total Carbs: 11.5 g
- Dietary Fiber: 1.7 g
- Protein: 1.6 g
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