(Adapted from Mark Bittman’s How to Cook Everything)
2 cups all-purpose flour (You can mix half white with whole-wheat flour)
1 scant teaspoon salt
3 teaspoons baking powder
1 teaspoon baking soda
2 to 5 tablespoons cold butter (…but may use about 4), cut into bits
1 cup cooked pureed butternut squash (or other winter squash)
yogurt, between 1/2 and 3/4 cup depending on stickiness of dough (see directions below)
Preheat the oven to 450 degrees.
Mix the dry ingredients together in a bowl or food processor. If you’re using a food processor, pulse the pieces of butter in until the mixture resembles coarse meal (or, if mixing by hand, rub the butter with the flour mixture between your fingers.) The butter should be thoroughly blended in before continuing.
Pulse the pureed winter squash (or mix it) into the flour-butter mixture. Pulse or stir in only as much yogurt as it takes to form the dough into a ball.  Usually for me this is a scant half cup, but it will depend on how moist your squash puree is. The dough should stick slightly to your hands.
Pat the dough out on a lightly floured work surface until it’s about 3/4-inch thick. Cut 2-inch rounds with a glass or biscuit cutter, then gently reshape the dough and cut again. I usually get about 10 biscuits.
Bake 7-9 minutes, or until the biscuits are nice and golden brown. These are best served warm!

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