| Instructions |
| Preheat oven to 425 F and line a baking sheet with parchment paper or silicone mat. |
| Peel potato if you don't want skins in your biscuits. |
| Cook potato. |
| After potato is cooked, drain any water. |
| Mash it well in a bowl. |
| Combine the flours, nutritional yeast, baking powder, baking soda, and salt. |
| Add mashed potato to the flour mixture and combine until the mixture is crumbly. |
| Combine the non-dairy milk and lemon juice and add it, stirring until a soft dough forms. |
| Knead dough until it forms a nice ball. |
| Turn out the dough onto a well-floured surface. |
| Flatten it down to about 3/4 inch thick. Using a 1.5 to 2-inch wide biscuit cutter or glass, press straight down without twisting to cut into biscuits. |
| Place the biscuits on the prepared sheet. |
| Bake until tops are lightly browned, around 15 minutes. Serve hot. |
