Golden Squash Drop Biscuits Recipe

Adapted from

Servings: Makes 6-8 small biscuits.


  • 1 cup roasted squash, mashed
  • 2 Tbsp tapioca starch

  • 1/4  tsp baking soda

  • 1/2 tsp salt

  • Up to 2 TBSP coconut oil

  • Up to 4 TBSP coconut flour


  1. Preheat oven to 400 F.
Cover a baking sheet with parchment paper.
  3. Add squash, tapioca starch, baking soda, and salt to a bowl.

  4. Mash together your ingredients until well mixed to form a sticky dough.
If the dough is too dry, add a small amount of melted coconut oil. If the dough is too wet, add up to 4 TBSP of coconut flour.
  6. Form dough loosely into 1.5 to 2 inch diameter balls.

  7. “Drop” onto a parchment covered baking sheet.

  8. Bake for 20 minutes, until the outside turns golden brown.

  9. Let cool for 5 minutes before eating.



To roast squash, I cut it in half and place cut side up in a baking dish. I add a little coconut oil and roast at 400 for 30-45 minutes. The result is not overdone or over soft. That firmness helps keep the dough from getting too moist.


This golden squash drop biscuit recipe is brought to you by our Functional Nutritionist, Whitney George!



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