gluten-free golden squash biscuits

We LOVE our biscuits, and with the addition of squash, these are more moist and fluffy than most!
Always in high demand, these are extra-special-delicious with pureed spaghetti squash instead of the usual pumpkin.

1-3/4 cups gluten-free flour
1/4 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold butter
3/4 cup pureed squash
1/3 cup milk substitute with 1/2 tsp cider vinegar

Preheat the oven to 425° F. Lay a piece of parchment paper or silicon sheet on a cookie sheet.
Mix the milk substitute with cider vinegar in a cup. Set aside.
Mix the flour, sugar, baking powder and salt in a large bowl. Cut in the butter until it resembles course crumbs. Combine the pureed squash with milk mixture. Add to the large bowl and stir only until combined.
Knead the dough on a floured work surface until it sticks together, about 10 times or so.
Flatten with your hands to about 3/4 to 1" thick and cut out little 2" biscuits. Place on the prepared cookie sheet and place in the middle of a preheated oven for about 18 - 20 minutes.
Serve hot. Also delicious toasted the next day (if you have any leftovers!)

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