Ingredients:
- 1 cup roasted pureed butternut squash
- 1 cup shredded cheese
- 1/2 cup buttermilk
- 2 1/2 cup gluten-free all-purpose flour
- 3 tsp. baking powder
- 2 tbsp. fresh green onion finely chopped
- 1 egg for the egg wash
- 1 tsp. pink himalayan salt
- 1 (1.5oz) bag of Coco Bacon
Directions:
- Preheat the oven to 400 degrees F.
- Combine all ingredients (except the egg) in a medium bowl; mix with clean hands until the dough is evenly combined.
- Mold the dough into biscuits (you can use your hands for this part too!), and place them on a baking sheet covered with parchment paper.
- Brush biscuits with the egg wash.
- Bake for 15 minutes or until the biscuits turn a golden color.
