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Preheat oven to 450F.
Place frozen coconut oil into a food processor and pulse until it has broken down into pea sized pieces**
In a large bowl, add cassava flour, tapioca starch, gelatin, sea salt, baking soda and roasted butternut squash puree.
Add pea sized pieces of frozen coconut oil to the mixture and use a fork or pastry cutter to cut oil into the flour mixture until it resembles coarse meal.
Add cold coconut milk and apple cider vinegar to mixture and use fork/pastry cutter and then your hands to bind all the ingredients together into a stiff dough. This might take a while so keep at it, but you don’t want to overknead and melt all the oil – the goal is to bring the dough together, but you want to keep those clumps of coconut oil in tact.
Place dough on a piece of parchment paper and press into a disc about 1 inch in thickness. Do not make your biscuits thinner than this as the biscuits do not rise much in the oven and this is where most of the height comes from.
Using a 2″ biscuit cutter, or the rim of a drinking glass, cut 6-7 biscuits out of your dough. As you are cutting each biscuit, refrain from twisting the cutter/glass to avoid sealing the edges.
Transfer parchment paper to baking sheet and bake for 13 minutes in the middle rack of your oven.
Allow biscuits to cool 10 minutes for the gelatin to set before cutting them.