GF Sweet Potato Biscuit
3 cups Arrowhead Mills Gluten-free Baking Mix
3 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons dairy-free margarine, sliced
1/2 cup vegan cheddar cheese, shredded
1 cup soy buttermilk (soymilk combined with 1 tablespoon apple cider vinegar)
1/2 cup cooked sweet potatoes, cooled
1 tablespoon ground flax seed
3 tablespoons water
1 batch of Soy Tofu Scramble (see recipe below)
1 batch of Smoky Sweet Potato Slices (see recipe below)
Vegan Cheddar cheese, thinly sliced
Heat your oven to 400F. Prepare your baking pan by spraying it with vegetable spray
Combine the Gluten-free baking mix, baking powder, and salt in a large bowl. Stir until combined.
In the bowl of a food processor, add the margarine slices, shredded cheese, soy buttermilk, cooked (and cooled) sweet potatoes, ground flax seed and water. Pulse several seconds until everything is well combined. Let these ingredients sit for a minute so the ingredients can get to know each other a little better.
Pour the margarine mixture into the flour mixture, scraping the bowl to use it all. Stir until combined. This might even take using washed hands to get in and turn the dough several times to get the dry and wet ingredients to combine.
Form the dough into a ball and place on your prepared baking sheet. Tear off a piece of plastic wrap large enough to cover your baking sheet and spray one half of it with cooking spray. Lay the plastic, sprayed side down, on top of the dough. Using a rolling pin, roll the dough into a large rectangle. You may have to lift the plastic off and rearrange it so you can roll the dough out, but this is a handy trick.
Once your dough is in the right shape, cut it into eight pieces, and then spread them out on the pan so there’s space between them. Bake for 15 minutes, until the edges are a golden brown.
Remove the biscuits from the oven and allow them to cool until you can handle them without burning yourself.
Slice the biscuits in half. Place the bottom half of the biscuit back on the baking sheet (yes, the one you just used to bake them with). Top it with the Smoky Sweet Potato Slices, followed by the Soy Tofu Scramble and topped with the thinly sliced vegan cheese. Repeat this for each of the biscuits (or for the number of sandwiches you’ll be preparing).
Place the pan back in the still warm oven for about 3 – 5 minutes to allow the cheese to begin to melt.
Once the cheese has begun to melt, top with the other half of the biscuits and use a spatula to place the finished biscuit sandwich on a plate to be served. Allow the sandwich to cool a bit before serving.