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squash gluten-free biscuits

Butternut Squash Gluten-Free Biscuits

  • Author: Katie Kimball
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 14-16 biscuits 1x
  • Category: Side Dish
  • Method: Baked
  • Diet: Gluten Free


  • 2 cups homemade gluten-free flour blend
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt (Use the code kitchenstewardship for 15% off of your first purchase)
  • 1/4 cup coconut oil or butter if you tolerate dairy
  • 1/2 cup pureed butternut squash (or any mushy orange vegetable)
  • 1/2 cup almond milk (plus one to two tablespoons more as needed)

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  1. Mix flour, baking powder, and salt.
  2. Cut the fat in using a pastry blender or two butter knives.
  3. Taking care not to over handle the dough, use a fork to stir in the pureed vegetable and almond milk a bit at a time. If you still see dry flour in the bottom of the bowl, add a bit more almond milk one tablespoon at a time.
  4. Again, taking care not to handle the dough very much, roll out to about 3/4-inch thick.
  5. Cut with a glass dipped in flour, and transfer to an ungreased baking stone (or cookie sheet if you don’t have a baking stone).
  6. Bake in a preheated 425-degree Fahrenheit oven for 13 to 17 minutes.


If you do tolerate dairy, feel free to use whole milk, and butter is definitely a great choice for the texture.

If you prefer whole wheat over gluten-free, just use 2 cups whole-wheat pastry flour and it will work great. If you don’t have pastry flour, you can use traditional red whole wheat, but the biscuits will be a little denser. 


  • Serving Size: 1 biscuit
  • Calories: 117
  • Sugar: 0.3g
  • Sodium: 87mg
  • Fat: 6.2g
  • Saturated Fat: 5.2g
  • Carbohydrates: 15.3g
  • Fiber: 1g
  • Protein: 0.8g
  • Cholesterol: 0mg

Keywords: seasonal recipe, fall recipe

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