Sweet Potato/Butternut Squash Biscuits

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FREE OF: Gluten, Casein, Soy, Nut, Egg, Corn, Yeast, Sugar

Sweet Potato/Butternut Squash Biscuits

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Serving Size: 2

Sweet Potato/Butternut Squash Biscuits


  • 1 C of roasted, mashed butternut/acorn squash or sweet potato
  • 1-2 TBS tapioca flour (arrowroot works in a pinch)
  • 1/4-1/2 tsp baking soda
  • Himalayan salt to taste
  • 3-4 TBS coconut flour


  1. Enough coconut oil to make into a spoonable dough (typically about 2 TBS but will be less if you use frozen squash or have "wet" dough)
  2. Drop spoonfuls onto baking stone or parchment lined pan. Bake 15-20 mins at 400. Tops will be golden brown. You can brush the tops with an herb butter blend of you want to replicate the restaurant ones
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