I was SO hoping that this recipe would not end up with that sticky/partially raw consistency (like most baked AIP recipes end up), but it unfortunately had that too. Allow biscuits to cool 10 minutes for the gelatin to set before cutting them.Transfer parchment paper to baking sheet and bake for 13 minutes in the middle rack of your oven.As you are cutting each biscuit, refrain from twisting the cutter/glass to avoid sealing the edges. Using a 2″ biscuit cutter, or the rim of a drinking glass, cut 6-7 biscuits out of your dough.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. Place dough on a piece of parchment paper and press into a disc about 1 inch in thickness.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. 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.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.In a large bowl, add cassava flour, tapioca starch, gelatin, sea salt, baking soda and roasted butternut squash puree.Place frozen coconut oil into a food processor and pulse until it has broken down into pea sized pieces**.I typically measure out 1/4 cup oil and place it in the freezer for at least 30 minutes until it is solid. AIP Sourdough Bread and my AIP Sourdough Guideīefore you begin, ensure that your coconut oil is completely frozen.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. 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. 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. I recommend using either Bob’s Red Mill or Otto’s cassava flour in this recipe. How do you get the dough to stick together? I haven’t tried making these with anything else so cannot recommend a substitution that will yield the same results. They will harden, so should be toasted/reheated before serving. These are best eaten fresh, however, can be stored in a sealed container on the countertop for up to 3 days. Turkey & Kale Soup), with dishes like Honey Garlic Pulled Pork or as a bun for a burger How do I store these? You can enjoy these with anything else you might typically eat bread with. Try them with bacon or turkey bacon and spinach. These are great with a little bit of coconut oil and honey or as a base for a sandwich. 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. The key is to blend the squash into a smooth mixture. You can substitute butternut squash with roasted pumpkin, honeynut, delicata or acorn squash. I’m hesitant to suggest a flax egg because the dough might be too wet. Applesauce didn’t work in the same way and it made the biscuits too sweet. 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. Ensure your mash is completely cooled before using in this recipe so that it doesn’t melt the coconut oil in the dough.įAQs re: Butternut Squash Biscuits Can I make these vegan? Then I blend in a blender or food processor. 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. Here are the main ingredients in these Butternut Squash Biscuits: 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. 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. They’re AIP, paleo and dairy-free and come together really quickly! These butternut squash biscuits are light and fluffy with a subtle sweetness from the roasted squash.
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