Gluten-Free Vegan Butternut Squash Biscuits

I need more scones in my life. And more biscuits. And the bakery items on campus are just not cutting it. Seriously, I don't know where they're getting the idea they can call anything they're making "scones" or "croissants". They taste more like dry, sugary clumps of hard dirt. Okay, that was a bit harsh. But they're pretty unsatisfying. 


I've been wanting to make scones for a while, and why make traditional scones when I can challenge myself to make super-tasty vegan, gluten-free scones? The end result was much more biscuit-y, so I'm calling them biscuits. But here's a wonderful way to use up the leftover pumpkin/squash puree you have from making your pumpkin pies! 

These are sweet enough that they could satisfy your sweet tooth, but also hearty enough for a light breakfast - especially when you slather some coconut-miso butter on them (recipe below). 

Note: If you don't care for these to be gluten free, you can use 2 1/2 cups of all-purpose flour in place of all of the flours and xanthan gum, and keep everything else the same. 

Gluten-Free Vegan Butternut Squash Biscuits

1 c. almond flour

3/4 c. brown rice flour

1/2 c. tapioca flour

1/4 c. coconut flour

1 tsp xanthan gum

1 tbl + 2 tsp baking powder

3/4 tsp sea salt 

1/3 c. sugar (organic/fair trade)

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/2 c. extra virgin coconut oil

1 c. butternut squash puree (or any pumpkin/squash puree)

1 egg equivalent of Ener-G Egg Replacer

1 tbl molasses

1/2 c. rice milk (or any non-dairy milk)

1/2 c. raisins

Mix all dry ingredients together (everything from the almond flour to the ground nutmeg).

Cut in the extra virgin coconut oil. Take hard, room temperature coconut oil, and with a fork and/or knife, cut and mix the coconut oil into the dry mix until all of the coconut oil is teeny tiny pieces that you can't really see. You don't want the coconut oil to melt during this process, so try not to mix it with your hands, which are warm enough to melt it. 

After the coconut oil has been cut into the dry ingredients and evenly mixed, mix in the squash puree, egg replacer, molasses, and rice milk to the dry ingredients. 

Fold in the raisins. Your batter should be fairly thick. 

You can make drop biscuits, by taking a big spoonful of batter and plopping it onto a greased cookie sheet. You can also make formed biscuits. I took a circle shaped cookie cutter and formed each biscuit to be a circle, while smoothing the top. 

Bake the biscuits at 375 for about 20 minutes. Makes about 18 biscuits. 

Like I said before, these are fantastic with coconut-miso butter. What is coconut-miso butter, you ask? A wonderful, savory, deeply satisfying alternative to butter. For all ya dairy-free folk out there. I highly recommend trying it on these biscuits, or on a toasted sprouted bagel, or on a sourdough english muffin. Maybe get a little crazy and put some jam on there too. 

Coconut-Miso Butter

1/2 cup extra virgin coconut oil

1/2-1 tsp miso paste, to taste

Mix the two together in a bowl. Add enough miso to the point that it tastes similar to salted butter. I find a fork works best to mash up the coconut butter and evenly disperse the miso. 

Use as you would regular dairy butter. No need to refrigerate if you plan on using this within a week or two. I keep mine in a mason jar in the pantry.