These butternut squash biscuits are light and fluffy with a subtle sweetness from the roasted squash. They’re AIP, paleo and dairy-free and come together really quickly!
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Roasted butternut squash is nature’s candy, right? These Butternut Squash Biscuits are made with roasted butternut squash and frozen coconut oil for a soft, flaky and delicious biscuit. These are great as the base for a breakfast sandwich and amazing with a little bit of coconut oil and honey for an afternoon treat.
Here are the main ingredients in these Butternut Squash Biscuits:
- Mashed roasted butternut squash. I like to cube butternut squash, toss it in coconut oil and bake at 350 for 30-35 mins, flipping once until squash is softened and caramelized. 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.
- Unrefined, virgin coconut oil, frozen.
- Cassava flour
- Tapioca starch
- Baking soda
FAQs re: Butternut Squash Biscuits
Can I make these vegan?
I haven’t had success omitting the gelatin here as it’s crucial not only to bind the ingredients but to help the dough fluff up a bit. Applesauce didn’t work in the same way and it made the biscuits too sweet. I’m hesitant to suggest a flax egg because the dough might be too wet.
Can I use a different type of squash?
You can substitute butternut squash with roasted pumpkin, honeynut, delicata or acorn squash. The key is to blend the squash into a smooth mixture. Readers have also had success with roasted and mashed sweet potato – again, you want to make sure the mash is smooth but not too thin/watery like canned pumpkin puree often is or this will affect the texture of the biscuits.
What do I serve these with?
These are great with a little bit of coconut oil and honey or as a base for a sandwich. I 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. Try them with chilli or soups (e.g. Turkey & Kale Soup), with dishes like Honey Garlic Pulled Pork or as a bun for a burger
How do I store these?
These are best eaten fresh, however, can be stored in a sealed container on the countertop for up to 3 days. They will harden, so should be toasted/reheated before serving.
Can I substitute the frozen coconut oil?
I haven’t tried making these with anything else so cannot recommend a substitution that will yield the same results.
How do you get the dough to stick together?
I recommend using either Bob’s Red Mill or Otto’s cassava flour in this recipe. I have tried with other brands and the texture of the baked product is still delicious but it takes a lot more work/time kneading for the dough to come together.
If you try this recipe for these Butternut Squash Biscuits, I would love it if you would give it a star rating and short review. Also, be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedelicious.
Looking for more AIP bread recipes? Try:
- AIP Sourdough Bread and my AIP Sourdough Guide
- Easy AIP Crepes
- AIP flatbread
- Easy Vegan Gluten-Free Biscuits
- Sweet Potato Tortillas
- Cassava Wraps
These butternut squash biscuits are light and fluffy with a subtle sweetness from the roasted squash. They’re AIP and paleo and the perfect seasonal side.
Before you begin, ensure that your coconut oil is completely frozen. I typically measure out 1/4 cup oil and place it in the freezer for at least 30 minutes until it is solid.
- Preheat oven to 450F.
- Place frozen coconut oil into a food processor and pulse until it has broken down into pea sized pieces**
- In a large bowl, add cassava flour, tapioca starch, gelatin, sea salt, baking soda and roasted butternut squash puree.
- Add pea sized pieces of frozen coconut oil to the mixture and use a fork or pastry cutter to cut oil into the flour mixture until it resembles coarse meal.
- Add cold coconut milk and apple cider vinegar to mixture and use fork/pastry cutter and then your hands to bind all the ingredients together into a stiff dough. This might take a while so keep at it, but you don’t want to overknead and melt all the oil – the goal is to bring the dough together, but you want to keep those clumps of coconut oil in tact.
- Place dough on a piece of parchment paper and press into a disc about 1 inch in thickness. Do not make your biscuits thinner than this as the biscuits do not rise much in the oven and this is where most of the height comes from.
- Using a 2″ biscuit cutter, or the rim of a drinking glass, cut 6-7 biscuits out of your dough. As you are cutting each biscuit, refrain from twisting the cutter/glass to avoid sealing the edges.
- Transfer parchment paper to baking sheet and bake for 13 minutes in the middle rack of your oven.
- Allow biscuits to cool 10 minutes for the gelatin to set before cutting them.
*I like to place a cube of ice in the milk for a minute or two so that it’s really cold. **Be careful not to over-process or the oil will begin to soften and clump together. You want pea-sized pieces.
- Category: Breads + Cakes
Keywords: aip, paleo, butternut squash, biscuits, aip bread, aip biscuits
Allow biscuits to cool for at least 10 minutes so that they can set.