2-1/4 cups flour or gluten-free baking flour mix (make sure to pack down the GF mix as its lighter)
1-1/2 Tbsp sugar
1-1/2 tsp dried thyme
3/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
1/4 cup olive or canola oil
5 Tbsp soy or hemp milk
1-1/2 tsp cider vinegar
1-1/2 mashed or puréed sweet potato
Preheat oven to 400 and oil a baking sheet.
In bowl of stand mixer, mix together the flour, sugar, thyme, powder, soda, and salt.
In a separate bowl, mix together oil, milk, and vinegar. Once mixed, stir in sweet potatoes.
Add the wet ingredients to the dry ingredients in the stand mixer. Stir until just mixed. If the dough seems too wet, add some flour (this is only an issue when using the GF baking mix).
Scoop out 1/4 cup balls of dough and lay out 12 biscuits on the baking sheet, with 2" between. Flatten them slightly to a biscuit shape.
Bake for 15 minutes or until edges start to get golden brown. Serve warm or store in a zip lock bag for up to a week.