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Butternut Squash-Rosemary Drop Biscuits takes several minutes to prepare.

Butternut Squash-Rosemary Drop Biscuits takes several minutes to cook.

Butternut Squash-Rosemary Drop Biscuits makes 14 servings.

The ingredients for Butternut Squash-Rosemary Drop Biscuits are:

1 C white wheat flour
1/4 C pastry flour
3 1/2 tsp baking powder
1/4 tsp salt
4 T salted butter, chilled
1 C mashed roasted butternut squash
1/2 C applesauce
1/4 C unsweetened vanilla almond milk
1 T maple syrup
3 T fresh rosemary
1/2 tsp ground coriander

Here is how you make Butternut Squash-Rosemary Drop Biscuits:

Preheat oven to 450F and line baking sheet with parchment paper.Sift flour, baking powder and salt into a medium mixing bowl. Cut in the cold butter with a pastry cutter or your hands until you have a crumbly mixture.In a large mixing bowl, stir together butternut squash, applesauce, almond milk, maple syrup and coriander until smooth. Fold in the dry ingredients until just mixed.Drop the dough onto baking sheet by the spoonful (~2 T), leaving about an inch between the biscuits.Bake in preheated oven for 15 mins, or until lightly golden.Makes 14 medium-sized biscuits.Number of Servings: 14Recipe submitted by SparkPeople user LAURAEHALL13.

The nutritional information for Butternut Squash-Rosemary Drop Biscuits is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 80.1

• Total Fat: 3.6 g
• Cholesterol: 8.6 mg
• Sodium: 151.0 mg
• Total Carbs: 11.5 g
• Dietary Fiber: 1.7 g
• Protein: 1.6 g

The dietary needs meet for Butternut Squash-Rosemary Drop Biscuits is Lactose Free