When the winter weather rolls around and the temperatures have officially dropped, it’s time to crank the heat up on your oven. What better way to kick off the baking season than a warm, fluffy, and inflammation-fighting biscuit recipe? Nicole Charles, the recipe developer and blogger behind Heal Me Delicious created this butternut squash biscuits recipe that checks all the boxes: It’s cozy, delicious, plus paleo, dairy-free, and loaded with anti-inflammatory properties.
Photo: Nicole Charlas/Heal Me Delicious
Seasonally on point, Charles’ clever take on biscuits features a hearty serving of roasted butternut squash, which she refers to as “nature’s candy.” Feel free to use canned butternut squash puree, or make it from scratch. “I like to cube butternut squash, toss it in coconut oil and bake at 350°F for 30-35 minutes, flipping once until squash is softened and caramelized,” shares Charles. “Then I blend in a blender or food processor. Ensure your mash is completely cooled before using in this recipe so that it doesn’t melt the coconut oil in the dough.” Charles also uses coconut oil instead of butter to create a super soft and flaky consistency.
To top off the freshly baked biscuits, Charles suggests adding a schmear of more coconut oil and a drizzle of honey for the perfect combination. “I [also] love these as breakfast sandwiches. Try them with bacon or turkey bacon and spinach. You can enjoy these with anything else you might typically eat bread with,” she adds. Charles also recommends serving them alongside soups, chilis, or even using them as a bun for a plant-based burger.
Made with under ten ingredients, this butternut squash biscuits recipe is as nutrient-rich as it is delicious and simple to bake. “The antioxidants found in butternut squash—and other orange, red, and yellow veggies—have been shown to help protect against heart disease by lowering blood pressure and reducing inflammation,” Eliza Savage, RD, previously told Well+Good. “And because of its concentration of carotenoids, it may reduce risk of certain cancers, particularly lung cancer. One cup of butternut squash cubes [also] provides more potassium than a medium banana. Potassium is critical in the body to [help] regulate fluid balance, muscle contractions, and nerve signals.”
Ready to get baking? Check out the full recipe below.
Butternut squash biscuits recipe
Ingredients
1/4 cup coconut oil, frozen
1 cup cassava flour
1/2 cup tapioca starch
2 tsp gelatin
1 tsp sea salt
1 tsp baking soda
1/2 cup roasted butternut squash puree (ensure it’s not warm)
1/2 cup full-fat coconut milk, chilled
1 Tbsp apple cider vinegar
Instructions
Gentle reminder: Before you begin, ensure that your coconut oil is completely frozen. Charles measures 1/4 cup coconut oil and places it in the freezer for at least 30 minutes until it’s solid.
1. Preheat the oven to 450°F.
2. …….
Source: https://www.wellandgood.com/butternut-squash-biscuits-recipe/