Butternut Squash Biscuits

• Vegetarian

• Produce

  • 1/2 cup Butternut squash puree
  • 1 tsp Ginger, ground

• Refrigerated

  • 1 Egg

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 2 tsp Baking powder
  • 1/2 tsp Black pepper
  • 1 tsp Cinnamon
  • 2 tbsp Coconut sugar
  • 1 1/2 cups Flour
  • 1 tsp Kosher salt

• Dairy

  • 1/4 cup Butter
  • 1/2 cup Milk

Found on skinnyms.com

Description

Ingredients

• 1 1/2 cups flour
• 2 tablespoons coconut sugar
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 cup melted butter, plus 1 tablespoon
• 1/2 cup butternut squash puree, optional pumpkin puree
• 1/2 cup milk
• 1 tablespoon lemon juice
• 1 egg

Directions

• Preheat oven to 400 degrees.
• Mix together all the dry ingredients in one bowl. Then mix together the wet ingredients in a separate bowl, until the butter is incorporated. Save the 1 tablesppon butter for later. Slowly add the wet mixture to the dry mixture and work into a dough.
• Place dough onto a floured surface and roll out to about ¾ inch thick. Cut into 2-inch circles and place on a baking sheet. Bake for 25 to 30 minutes, or until lightly browned. Once out of the oven, brush the tops with melted butter. Enjoy!