Here’s a vegan version of the slightly sweet, traditional Southern biscuits.

Makes: 1 dozen

• 1 3/4 cups whole wheat pastry flour
• 1/2 cup unbleached white flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 tablespoons nonhydrogenated margarine
• 1/3 cup rice milk
• 1 cup well-mashed sweet potato
• 3 tablespoons agave nectar or maple syrup
• 1/4 cup finely chopped walnuts or pecans, optional

Preheat the oven to 425 degrees.

In a mixing bowl, sift together the flours, baking powder and salt. Work the margarine in with the tines of a fork until the mixture has the texture of a coarse meal. Add the milk and sweet potato and work them in to form a soft dough.

Turn the dough out onto a well-floured board and knead for 2 to 3 minutes, adding a small amount of flour if the dough is too sticky. You can either roll the dough out and cut into 2- to 3-inch circles, gathering up and rolling out remaining dough until used; or divide the dough into 12 equal pieces and shape into balls, then flatten each lightly.

Arrange on a parchment-lined baking sheet and pat them down a bit to flatten. Bake for 15 minutes, or until a toothpick inserted into the center of one tests clean. Transfer the biscuits to a rack or plate to cool.