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{Fat Free!} Golden Squash Biscuits

You can use any brand of flour for these biscuits, but for the highest lightest, fluffiest results use one with low protein content. White Lily is perfect but difficult to find outside of the South. Pillsbury or Gold Medal will both give you solid results. I used King Arthur for the batch pictured because it's what I had one hand. Because it has more protein, the biscuits didn't rise as much as they could have – but they still tasted delicious! [br]I buy frozen pureed squash; one box will make 2-3 batches of biscuits. Of course, you can cook and puree your own squash if you prefer. (Thaw frozen puree before using).
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12
Calories 88kcal

Ingredients

  • 2 to 2 ¼ cups all-purpose flour
  • 1 tablespoon sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • ½ cup winter squash puree butternut, acorn, pumpkin, etc
  • ¾ cup skim milk

Instructions

  • Heat oven to 450 degrees. Line a baking sheet with a silicon liner or parchment.
  • In a mixing bowl, combine 2 cups flour, sugar, baking powder, and salt. Stir in the squash puree and milk to form a very soft dough. If the mixture is too wet, stir in additional flour, 1 tablespoon at a time, until dough forms.
  • Place on a lightly floured surface and knead 10 times; pat into a 1/2-inch thick disk. Cut with a 2-inch biscuit cutter and place on the prepared baking sheet, with the edges of the biscuits just touching. Re-roll and re-cut scraps.
  • Bake 10-12 minutes. These biscuits are best warm from the oven but will keep about 3 days in an airtight container.

Nutrition

Calories: 88kcal | Protein: 3g | Fiber: 0.5g