You can make these vegan – details at the bottom of the page:
1 1/2 cups butternut squash, cooked and pureed (I mix in freshly ground nutmeg, sea salt, and black pepper)
1 egg, beaten
1/4 cup canola oil
1/4 cup buttermilk
2 tablespoons brown sugar
2 cups whole wheat flour
1/2 cup oatmeal
4 teaspoons baking powder
1/3 cup pecans, chopped (you can skip these if you make the jalapeno butter, but they are especially nice if you are just topping w/regular butter)
Preheat oven to 450°F.
Peel and seed squash. Cut into chunks and steam until tender (10 minutes or so). Cool, mash, season with sea salt, black pepper, and a little nutmeg. Measure out 1 1/2 cups of puree into a large bowl for this recipe, and freeze the rest for another time.
Add in the oil, egg, buttermilk, and brown sugar and mix well.
In a separate bowl, mix the rest of the ingredients, then add to squash and mix until all the dry is incorporated.
Combine all ingredients in large bowl and mix with fork or spoon until well blended.
Drop heaping tablespoons onto a sheet pan with parchment (I use a 1/4 cup q1scoop). Brush with jalapeno butter (recipe below), and bake.
Bake for 10-12 minutes.
To make the biscuits vegan, skip the buttermilk. Add 1/4 cup soy yogurt or soy sour cream, and 1 teaspoon egg replacer powder beaten with 2 T. water. Sub vegan margarine for the butter in the following recipe.
To make Jalapeno Butter:
1 T. minced jalapeno (no seeds or pith unless you want it really hot)
1/2 t. sea salt
1/2 t. galangal (or dried ginger)
zest of one orange
Start with 2 T. butter in a small saute pan. Slowly melt the butter with the rest of the ingredients over low heat, and saute until it smells great. Add 4 T. more butter and turn off heat. Allow to melt, whisk together, and let the butter cool.