Herbed Kobucha Squash Biscuits

Today I was craving all the coziness so I decided to whip up some herbed kobucha squash biscuits, and I am so happy that I did.

Honestly, the idea came to me because I had a bag of kobucha squash sitting in my freezer that I was tired of looking at. I swear it’s been screaming at me- “use me!” every time I open the freezer door. Well, today was the day that I finally used that squash and the herbed kobucha squash biscuits were born!

Ingredients:
8 oz of frozen kobucha squash
1 tbsp avocado oil
1/4 tsp black pepper
1/2 tsp salt
1/3 cup almond milk
1 tsp apple cider vinegar
1 1/2 cups almond flour
1 cup tapioca flour
1/2 tsp baking soda
1/2 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp dried rubbed sage
1/2 tsp garlic powder
1/4 cup cold butter, cut into small chunks

Instructions:
1. In a medium frying pan heat the avocado oil over medium heat and then add the frozen kobucha squash. Season the squash with the pepper and 1/4 tsp of salt (leave the other 1/4 tsp salt for dry ingredients). Saute until the squash is soft and cooked through.
2. Transfer the cooked squash to a blender and blend until pureed. Set the pureed squash to the side to cool.
3. Preheat the oven to 450 degrees F.
4. Measure out the almond milk and put it in a cup. Add the apple cider vinegar to the milk, stir, and put to the side.
5. In a large mixing bowl, combine the almond flour, tapioca flour, baking soda, salt, oregano, thyme, sage, and garlic powder.
6. Using a fork or pastry cutter, cut the butter into the flour mixture until it forms a crumbly dough.
7. Fold the butternut squash puree into the dough.
8. Stir the almond milk into the dough.
9. Scoop the dough out onto a lined baking sheet. Each biscuit will be about 2.5 inches in diameter.
10. Cook the biscuits for about 14 minutes, or until golden brown.
11. Enjoy!