Biscuits and Squash Butter
These biscuits are from the cookbook, Paleo Comfort Foods by Julie & Charles Mayfield. It’s a great book and has some awesome recipes. I had some leftover cooked butternut squash and decided to make a topping for these delicious biscuits. You could have these as part of a breakfast meal or for a little snack!
Paleo Comfort Foods Basic Biscuits
- 6 large egg whites
- 1/4 cup coconut flour
- 3/4 cup almond flour
- 1 tsp baking powder
- 1 1/2 tbsp grass-fed butter or coconut oil
- dash of salt (optional)
In a bowl, whisk the egg whites until they are very frothy. In a separate bowl, mix the 2 flours and baking powder, and then with a knife or fork, cut in the cold butter (or coconut oil) and add salt if using. You want to make a crumbly mixture. Let this sit in the refrigerator for 15-20 minutes. Pre-heat oven to 400 deg F. Remove flour/butter mixture from refrigerator, and gently fold in the egg whites, stirring to combine. Spoon the biscuit batter onto a greased sheet pan or into muffin tins. Bake for 12-15 minutes or until golden brown.
- a whole or a half butternut squash cooked (Cut in half and cut off ends, remove seeds and place flesh side down in baking dish. Fill dish with 1/2 inch of water, bake at 400 for about 30 minutes until fork goes through flesh easily. Let it cool and remove flesh from skin.)
- 2-3 tbsp of organic butter or coconut oil
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- pinch of sea salt
Place cooked butternut squash in food processor with butter or coconut oil, cinnamon, nutmeg and salt. Process until smooth. Butternut squashes come in different sizes, so you may want to taste your final product and add more butter/coconut oil and spices as desired. Use as a topping for your Basic Biscuits. Enjoy!!!
Recipe by Brenda Walding, DPT, FDN