For breakfast this morning I made a new version of a previous recipe but used squash instead of sweet potato. The biscuits stay pretty flat but have a nice mild flavor. I served the biscuits over a modified version of my vegan friendly mushroom gravy.
Squash Biscuits
Ingredients:
• 2 4-ounce jars/tubs stage 2 squash baby food (winter or butternut)
• 2 Tbsp canola oil
• 2 Tbsp water
• 1 Tbsp pure maple syrup
• 1 tsp apple cider vinegar
• 1 cup all-purpose flour
• 2 tsp baking powder
• 1 tsp freshly ground nutmeg
• 1/2 tsp kosher salt
Directions:
Preheat the oven to 400° and line a baking sheet with parchment paper. Whisk the wet ingredients together in a large mixing bowl. Sift the dry ingredients into a small bowl. Stir the dry into the wet, until a dough develops. Divide into 12 drop biscuits on the baking sheet, bake for 15 to 25 minutes, or until done (they will be a moist/heavier biscuit). When done they will be golden on top.
~Sarah
.
