Add a quick side to your weeknight dinner with these squash drop biscuits that blend up in less than 10 minutes!
Ok, 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.
These 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 and Quick Blender Squash Drop Biscuits
Ingredients
- 1 cup cooked butternut or acorn squash
- 1/3 cup whole milk or coconut milk
- 1/4 cup soft butter
- 1 pastured egg
- 1 TB apple cider vinegar
- 2 TB pure maple syrup
- 1/2 cup blanched almond flour
- 1/2 cup white rice flour
- 1/2 cup potato starch
- 1/2 cup tapioca flour
- 2 tsp aluminium free baking powder
Instructions
- 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.
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
Kid Friendly Creamy Veggie Soup
14 Comments
[…] 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 […]
These look so yummy! And I bet they are amazing with your nourishing beef and kale soup.
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 🙂
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 🙂
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
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 🙂
[…] Simply & Quick Blender Squash Drop Biscuits from Raising Generation Nourished […]
[…] Squash Drop Biscuits from Raising Generation Nourished […]
[…] 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 […]
[…] Simple & Quick Blender Squash Drop Biscuits from Raising Generation Nourished […]
Hi Renee,
Would this recipe work with a spaghetti squash? Let me know what you think!
alison
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!
Just made these for dinner tonight to go with a veggie frittata and they were delicious! Thank you for having reliable GF recipes.
That is a great meal! I’m glad you enjoyed the biscuits!