You can’t make a butter-free biscuit (and expect it to taste good, anyway). But you can make it better for you by adding some whole-wheat flour and grated squash.
|½||cup grated butternut squash|
|1||cup unbleached all-purpose flour|
|1||cup whole-wheat flour|
|1||Tbsp. baking powder|
|½||cup cold unsalted butter, cut into pieces|
|1||cup whole milk|
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This content is from the Marygrace Taylor collection.
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