Golden Squash Drop Biscuits

biscuits

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.

squash

biscuits2

Advertisements

Egg-Free Salmon Cakes

I do all my cooking at night in a poorly lit apartment - thus my food photos are not ideal.

I do all my cooking at night in a poorly lit apartment – thus my food photos are not ideal.

Living egg-free can be a challenge. Not only is a morning protein standby off the table, but other types of cooking and baking becomes a challenge. Enter non-egg binders. In the Paleo Mom’s series on “The Science and Art of Paleofying Everything,” she has a great post on ideas for ways to adapt recipes that call for eggs.  A Clean Plate also has a helpful post about substitutions.

This recipe uses green plantain puree, with a little avocado for added moisture.

Ingredients:

18 oz. Canned Salmon (I use Trader Joe’s wild caught Alaskan)
½ avocado
1 green plantain
1 Tbsp fresh ginger, minced
½ yellow onion, chopped
1 Tbsp Dill
squeeze of lemon juice
1 tsp salt, or more to taste (I have a very salty palate)
½ cup coconut oil

Peel and chop plantain into a few pieces. Add to food processor and process until it becomes a smooth puree. This may take a few minutes depending on the greenness of your plantain.

Add avocado and process until two are mixed together as a sticky paste.

In large bowl, mix all ingredients well – I do it with my hands to make sure the binder is well distributed.

 Carefully form into about 8 patties.

Heat coconut oil in frying pan on medium heat. When the oil is hot, carefully add your patties. Cook for about 3-5 minutes on each side, or until fried golden brown and hot in the middle. Add more coconut oil if needed.

Note: A few pieces will likely fall off your perfectly-formed patties while transferring to the pan or flipping. Personally, I let the little pieces get golden and crispy and enjoy eating them just as much as the burgers themselves.