Butternut Drop Biscuits
These soft and golden Butternut Drop Biscuits are packed with nutrients and perfect for pairing with both savory and sweet dishes. Light, fluffy, and easy to make—ideal for breakfast or as a side!
Equipment
- Large-size bowl
- Measuring cup
- Immersion blender or countertop blender
- Baking sheet or muffin tin
- Parchment paper or silicone baking mat (for the baking sheet)
- Nonstick cooking spray (if using muffin tin)
Ingrediënten
- 240 g 2 cups light spelt flour
- 39 g ½ cup quick-cooking oats
- 12 g 1 tablespoon baking powder
- 1 teaspoon fine sea salt
- 180 g ¾ cup butternut squash purée
- 210 ml ¾ cup plus 2 tablespoons almond or other nondairy milk
- 60 ml ¼ cup canola oil
- 42 g 2 tablespoons agave nectar
- 32 g ½ cup fresh cranberries (optional)
- Zest of ½ orange optional
Instructies
Prepare Wet Ingredients:
- Preheat the oven to 375°F (190°C).
- Line a baking sheet with parchment paper or a silicone baking mat, or coat 8 muffin cups with nonstick cooking spray.
- In a measuring cup, blend the butternut squash, nondairy milk, oil, and agave until smooth using an immersion blender or a regular blender.
Mix Dry Ingredients:
- In a large-size bowl, whisk together the flour, oats, baking powder, and salt.
Combine Wet & Dry Ingredients:
- Fold the wet ingredients into the dry ingredients, mixing gently until just combined (be careful not to overmix).
Add Cranberries and Zest:
- Fold in the cranberries and orange zest (if using).
Shape and Bake Biscuits:
- Drop 8 equal portions of the batter (about 100 g each) onto the prepared baking sheet or into the muffin cups.
Bake:
- Bake for 18–20 minutes, or until the biscuits are golden brown.
Cool & Serve:
- Transfer the biscuits to a wire rack to cool before serving.
Yield:
- 8 biscuits
Notes / Tips / Wine Advice:
Wine Advice:
Pair with a light, fruity white wine like a Riesling for a balanced breakfast or snack.Nutritional Information
Calories: 160 kcal | Carbohydrates: 26 g | Protein: 3 g | Fat: 7 g | Sugar: 5 g
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