Butternut Squash-Rosemary Drop Biscuits
Nutritional Info
- Servings Per Recipe: 14
- 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
View full nutritional breakdown of Butternut Squash-Rosemary Drop Biscuits calories by ingredient
Introduction
These are an awesome winter treat! These are an awesome winter treat!Number of Servings: 14
Ingredients
-
1 C white wheat flour
1/4 C pastry flour
3 1/2 tsp baking powder
1/4 tsp salt
4 T salted butter, chilled
1 C mashed roasted butternut squash
1/2 C applesauce
1/4 C unsweetened vanilla almond milk
1 T maple syrup
3 T fresh rosemary
1/2 tsp ground coriander
Directions
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.