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Simple & Quick Blender Squash Drop Biscuits

September 12, 2015

Add a quick side to your weeknight dinner with these squash drop biscuits that blend up in less than 10 minutes!

Simple & Quick Blender Squash Drop BiscuitsOk, so if we have dive into this fall soup season thing, we might as well enjoy it, right?!

We have squash at least a couple times per week during the season that squashes are around, and we while my girls can totally put away most of the squash themselves, I usually do end up with a serving or two leftover.

The leftover squash makes a great breakfast or lunch addition for momma the next day, but squash is really good in baked goods! It gives a pretty neutral flavor, and adds moisture and some binding.

Simple & Quick Blender Squash Drop BiscuitsThese quick little squash drop biscuits come together in a snap – as easy as a quick blend and drop them onto the baking sheet. They can be blended and done baking in the time it takes to make a pot of soup to dunk them in!

Pack up the leftovers in the next day’s school lunch with a thermos of soup!

Simple & Quick Blender Squash Drop Biscuits

Print Recipe
5 from 1 vote

Simple and Quick Blender Squash Drop Biscuits

Add a quick side to your weeknight dinner with these squash drop biscuits that blend up in less than 10 minutes!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Bread
Cuisine: American
Keyword: blender biscuits, gluten-free biscuit recipe, squash drop biscuits
Servings: 12 biscuits
Author: Renee -



  • Put the wet ingredients into your food processor or blender and blend to combine well about 1-2 minutes.
  • Add the flours and baking powder and combine.
  • Drop onto a Silpat or parchment paper lined baking sheet and bake at 425 degrees for 10-12 minutes. Cool a few minutes before handling.

Β For more real food dinner ideas you can follow my Dinner Ideas board on Pinterest!

More real food ideas you might like ::
Beef & Kale Soup

Beef & Kale Soup
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Broccoli Soup

Kid Friendly Creamy Veggie Soup


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  • Reply Beef & Kale Soup - Raising Generation Nourished September 13, 2015 at 2:51 pm

    […] one packs up nice in the soup thermos for the next day at school! I like to make these squash biscuits to go with our soup because the recipe makes plenty to have a biscuit to pack along for the next […]

  • Reply Emily @ Recipes to Nourish September 14, 2015 at 5:52 pm

    These look so yummy! And I bet they are amazing with your nourishing beef and kale soup.

  • Reply Swarna September 21, 2015 at 3:13 pm

    Hi Renee,

    I have the butternut squash roasted in the oven and cooling down but I am out of rice flour & potato starch. Please let me know what I can substitute for white rice flour and potato starch? I have arrowroot flour/starch and spelt, quinoa flours on hand. (Also, I am not gluten sensitive so please suggest anything as a subsitute.) Thanks in advance πŸ™‚

    • Reply Renee Kohley September 21, 2015 at 8:06 pm

      Hi Swarna! You can sub the arrowroot for the potato starch and either the spelt or quinoa flours for the rice flour and it should work fine πŸ™‚

  • Reply Swarna September 22, 2015 at 1:11 pm

    Hi Renee,
    Thanks for getting back to me! I made these last night with arrowroot starch and spelt flour but didn’t turn out right! Not sure what went wrong. I baked them as per instructions but they looked uncooked. So I baked them a second time at 375degrees for 10minutes, still uncooked so I baked them a 3rd time at 425 degrees for another 10minutes. The tops were getting slightly brown but still feels uncooked inside. Also mine didn’t look like a biscuit. They became so flat like a mini pancake and the center after cooking for 30mins, still looks like soft dough. But they taste soooo good. I don’t want to waste them, so had two of them for breakfast today. Would these freeze well? (If cooked right like your biscuits)

    I will try again today with the actual ingredients listed in the recipe. Will let you know how they turn out. I still have a lot of Btnt squash puree remaining so I went to foos store and bought potato starch and rice flour.

    Thank you

    • Reply Renee Kohley September 22, 2015 at 1:13 pm

      Hi Swarna! Yeah different flours can behave so differently in different recipes you really have to play around with it if it is going to work with other flours – recipe testing is such a huge part of my day which is why it is so hard to give substitutions when I haven’t tried them before πŸ™‚

  • Reply 100+ Gluten Free Thanksgiving Recipes - Recipes to Nourish November 14, 2015 at 12:30 pm

    […] Simply & Quick Blender Squash Drop Biscuits from Raising Generation Nourished […]

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    […] Squash Drop Biscuits from Raising Generation Nourished […]

  • Reply Real Food Gluten-Free Flour 101: My Guide To Gluten-Free Baking - Live Simply May 5, 2016 at 11:50 pm

    […] slows and even moods change. Rotating the flour you use to make those weekly breakfast biscuits or soup biscuits gives the gut a break from digesting the same flour over and […]

  • Reply Real Food Round Up: Squash Recipes | Popular Paleo September 29, 2016 at 9:21 am

    […] Simple & Quick Blender Squash Drop Biscuits from Raising Generation Nourished […]

  • Reply Alison A Day October 22, 2017 at 12:14 pm

    Hi Renee,
    Would this recipe work with a spaghetti squash? Let me know what you think!

    • Reply Renee Kohley October 23, 2017 at 1:47 pm

      Hi Alison! Spaghetti squash has a really different consistency, so I’m thinking it would probably not work as well. Butternut squash is smoother and makes a great bind where spaghetti squash is watery-er and will have a really different texture even when blended. I hope that helps!

  • Reply Natalie Higginbotham January 18, 2021 at 7:45 pm

    5 stars
    Just made these for dinner tonight to go with a veggie frittata and they were delicious! Thank you for having reliable GF recipes.

    • Reply Renee Kohley January 20, 2021 at 12:43 pm

      That is a great meal! I’m glad you enjoyed the biscuits!

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