Sweet Potato Drop Biscuits

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.

Chedder Scallions Drop Biscuits

2-1/4 cups flour
2-1/2 tsp. baking powder
3/4 tsp. baking soda
2 tsp. sugar
1 tsp. salt
3/4 stick (6 Tbs.) COLD unsalted butter, cut into 1/2 inch cubes
1-1/2 cups coarsely grated cheddar (about 6 oz.)
3 scallions, chopped
1 cup well-shaken buttermilk

Put a rack in the middle of oven and pre-heat to 450. Butter a large baking sheet.

Whisk together flour, baking powder, baking soda, sugar, and salt (or put them all in bowl of mixer and stir on low until mixed)

Blend in butter with with fingers or a pastry blender until mixture resembles coarse meal (I do this in the mixer too- with the paddle, on low for a couple of minutes)

Mix in chedder and scallions.

Add buttermilk and mix until just combined.

Drop dough in 12 equal mounds about 2" apart on cookie sheet.

Bake until golden, 12-15 minutes (the recipe says 18-20 minutes, but they're done in 12 in my oven).

These are SO DELICIOUS, and easy. From Gourmet Cookbook.