Butternut Drop Biscuits
Bright and soft, these Butternut Drop Biscuits are a vibrant, healthy accompaniment to sweet or savory dishes, perfect for cozy meals.
Equipment
- Baking sheet
- Parchment paper or silicone baking mat (e.g., Silpat)
- Large mixing bowl
- Whisk
- Measuring cups
- Immersion blender or countertop blender
- wire cooling rack
Ingredients
- ¾ cup plus 2 tablespoons 210 ml almond or other nondairy milk
- ¼ cup 60 ml canola oil
- ½ cup 39 g quick-cooking oats
- ½ cup 32 g fresh cranberries (optional)
- 2 cups 240 g light spelt flour
- 2 tablespoons 42 g agave nectar
- 1 tablespoon 12 g baking powder
- 1 teaspoon fine sea salt
- ¾ cup 180 g butternut squash purée
- Zest of ½ orange optional
Instructions
- Preheat the oven to 375°F (190°C, gas mark 5).
- Line a baking sheet with parchment paper or a silicone baking mat.
- Alternatively, coat 8 individual cups in a standard muffin tin with nonstick cooking spray.
- In a large mixing bowl, whisk together the spelt flour, oats, baking powder, and salt.
- In a blender or using an immersion blender, blend the butternut squash purée, nondairy milk, canola oil, and agave nectar until smooth.
- Fold the wet mixture into the dry ingredients, mixing gently to avoid overmixing.
- If desired, fold in the fresh cranberries and orange zest for added flavor.
- Drop 8 equal portions of the batter (about ½ cup or 100 g per biscuit) onto the prepared baking sheet or into muffin cups.
- Bake for 18 to 20 minutes, or until the biscuits are golden brown.
- Transfer the biscuits to a wire rack to cool before serving.
Notes & Wine Advice
Serving Tip:
Serve warm with a drizzle of maple syrup for sweetness or alongside soups and stews for a savory touch.
Wine Advice:
Pair with a light white wine such as Pinot Grigio or a semi-sweet Riesling for contrast.
Nutrition values
Calories: 180 kcal | koolhydraten: 25 g | Eiwitten: 3 g | Vet: 6 g | Suiker: 4 g