- 2 cups homemade gluten-free flour blend
- 3 teaspoons baking powder
- 1/2 teaspoon
- 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)
- Mix flour, baking powder, and salt.
- Cut the fat in using a pastry blender or two butter knives.
- 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.
- Again, taking care not to handle the dough very much, roll out to about 3/4-inch thick.
- 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).
- 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