The recipe for the biscuits:
Yam Biscuits (adapted from Lorna Sass' Complete Vegetarian Kitchen)
Oven: 425 for 12-14 minutes
2 1/2 cups whole wheat pastry flour
1 Tbsp baking powder
1/4 tsp salt
1 cup mashed yam (I use butternut or other squash instead)
1/3 cup oil
1 Tbsp maple syrup
Water if needed
Grease cookie sheet.
In a large bowl, combine the flour, baking powder and salt.
In another bowl (I use a large measuring cup) blend the mashed yam (or squash), oil and maple syrup. Ppour into the dry ingerdients and stir until 3/4 of the flour is absorbed.
Transfer to lightly floured surface and knead 15 or so times to creat a soft dough. Add a little water id it's dry, or additional flour if it's sticky. (This is different every time, since the water content of the yam/ squash varies.)
Roll about 1/2" thick and cut biscuits with a 2 1/3" cutter or glass. You can also roll it into a rectangle, score, then cut after it's baked. Handle the dough as little as possible, the biscuits will be more tender that way.
Bake until lightly brown.