2 1/4cupsGluten-free flour cup to cup or measure to measure
2tbspsBrown sugar
2 1/2 tspsBaking powder
1/2tspBaking soda
1tspKosher salt
1/4cupHoney
1stickCold unsalted buttercut into cubes
1tbspMelted butter for brushing
Salt & pepper to taste
Instructions
Preheat the oven to 400 degrees.
Line a baking sheet with parchment paper.
In a small bowl, whiskthe sweet potato puree with the almond milk
In a large bowl, whisk theflour with the brown sugar, baking powder, baking soda and salt. Sprinkle thecubed butter or vegan butter over thedry ingredients; using a pastry blender or two table knives, cut the butterinto the flour until the mixture resembles very coarse crumbs, with some of thebutter about the sie of peas. Stir in the sweet potato mixture just until asoft dough forms.
Turn the dough outonto a floured work surface and pat it into a 1-inch-thick round. Using a 2-inch round biscuit cutter, stamp out as many biscuits as you can. Gentlypress the scraps together and stamp out more biscuits.
Arrange the biscuits on the prepared baking sheet and bake for about 15 minutes, until golden brown. Brush with the melted butter and serve warm.