These beauties look, taste, and smell like buttermilk biscuits: gooey and moist on the inside with a little golden crisp on the outside. They’re a lovely, easy way to use up leftover roasted squash and only take a few minutes to whip up and bake.
The squash I used this time was a carnival squash (see photo below), which is orange inside and slightly sweet.
When I set out to make this recipe, I had no idea how different the texture of different squashes could be! Acorn, butternut, buttercup, festival, and delicata all produced slightly different results. After making these a million times with all kinds of squash to work out why sometimes the dough was too wet and other times was just right, I’ve changed the recommendation from using a food processor to mashing by hand, and provided additional ingredients to try if your dough turns out either too dry or too wet.
Good luck, and let me know what works for you!
Golden Squash Drop Biscuits
Servings: Makes 6-8 small biscuits.
Ingredients:
1 cup roasted squash, mashed
2 Tbsp tapioca starch
1/4 tsp baking soda
1/2 tsp salt
Up to 2 TBSP coconut oil
Up to 4 TBSP coconut flour
Directions:
1. Preheat oven to 400 F.
2. Cover a baking sheet with parchment paper.
3. Add squash, tapioca starch, baking soda, and salt to a bowl.
4. Mash together your ingredients until well mixed to form a sticky dough.
5. If the dough is too dry, add a small amount of melted coconut oil. If the dough is too wet, add up to 4 TBSP of coconut flour.
6. Form dough loosely into 1.5 to 2 inch diameter balls.
7. “Drop” onto parchment covered baking sheet.
8. Bake for 20 minutes, until the outside turns golden brown.
9. Let cool for 5 minutes before eating.
Tips:
– To roast squash, I cut it in half and place cut side up in a baking dish. I add a little coconut oil and roast at 400 for 30-45 minutes. The result is not overdone or over soft. That firmness helps keep the dough from getting too moist.
– If using leftover squash that is cold from the fridge, pop it in the microwave to warm it up. This makes incorporating the oil and starch much easier.
Field Notes on Healing 
These look beautiful!
Can I add in some grated coconut?
You could certainly try! I left coconut flour out because wanted to avoid the sometimes mealy texture that comes with it. If you try it, let me know how it works!
Hey Emily, I love the flavor of coconut, hope I can experiment the things 😛
The recipe does include coconut flour, did you change it and leave the flour out for something else?
can’t wait to try these!
These look and sound delicious! Can’t wait to try them!
Thank you for making something without coconut as I’m very sensitive. I can’t wait to try these! You’ve made my day! 🙂
These look amazing!
I made these this morning for breakfast. I kept the ingredients, ratios, and cooking times true to recipe. I didn’t want little biscuit bites so I put the filling in my ¼ cup measuring cup and then dropped those on my cookie sheet. This made three ¼ cup ish biscuits. I would not say that they taste just like buttermilk biscuits, and they definitely do not have that texture. However, I am glad I tried them, and they do taste nice with a drizzle of honey. I would make these again the times I’m feeling super healthy. Thank you very much for sharing this recipe! I am always looking for more AIP recipes to try. Cheers!
Hi Mindy, thanks so much for sharing! I’m curious … what kind of squash did you use?
I tried it with acorn squash that was baked whole, not roasted. It did not work. I did not add any oil, and doubled the tapioca flour. The dough never resembled yours. Mine was very wet. I baked them anyways, but no luck. Will look for Delicata for next time.
Hi Faith, Bummer that the acorn didn’t work! I wonder if the whole-baking resulted in a damper consistency than roasting. I am going to add some ideas to the recipe for squash/dough that turns out too wet. It will involve adding some coconut flour to the dough. Stay tuned!
These look great! I shared them in my group on Facebook that focuses on Paleo, gluten-free, and green household cleaning recipes & tips. Basically living clean. I’d love for you to join and share your blog posts and recipes! https://www.facebook.com/groups/300975516768055/
Awesome – thanks for sharing!
Hi Emily! When you say that the inside is gooey and moist, is it sort of like uncooked dough? I’m having such a tough time with AIP baked goods that don’t seem to cook all the way through. The outside gets cooked, but the inside seems to stay doughy and sort of wet. Unfortunately, the doughy uncooked texture isn’t a texture that my family likes….so my son is begging me to bring back wheat for my baking! I used to think that egg/soy/dairy/nut free baking was hard. AIP baking (without tapioca and too much coconut) is definitely harder!
Hi Tasha, AIP baking can certainly be a challenge! With these biscuits, using a drier squash like buttercup (not butternut) or festival squash can help, and adding some coconut flour helps the dough set better – so if you do try them out I would suggest adding some. Also, letting them cool all the way after baking helps too.
Thank you so much for your quick reply and for the tips! Forgot to ask you earlier if the tapioca flour can be subbed with arrowroot?
I haven’t tried it, but I imagine it would work. Let me know if you try it out and how it works!
I want to make these ahead of a Thanksgiving dinner, and wonder how they’d hold up if I made them as early as the night before? Would the texture be OK after a night of refrigeration?
I think so – I actually really like them leftover the next day (and as I tested the recipe I was eating alot of leftovers!). For keeping overnight, I would definitely recommend using the max amount of coconut flour in this case to help them hold up overnight.
Oh my goodness Oh my goodness!!! Just made these with butternut squash and they are AMAZING! My house smells wonderful and my tummy is warm and happy 😀 Thank you!
Oh yay, I’m so glad you liked them!!!