Strawberry-Vanilla Biscuits

I first made these to be scones, but for whatever reason, they came out as biscuits. Not that I'm complaining. they're light and fluffy and have just the right amount of sweet.

Oh, did I mention that they're gluten free, vegan and sugar free too?

(Yeah, I thought you'd like that.)

I based this recipe off of the Raspberry Scone recipe in the BabyCakes cookbook (buy it if you don't have it! it's aaamaazzzinnngg). Since I couldn't find any affordable raspberries,  I made these with strawberries... I bet they'd be good with just about any berry that is in season though! The smell of these baking woke my roommate (Allison) and her boyfriend, who promptly inhaled one.

Vegan/gf/sf Strawberry Vanilla Biscuits
 Musical Accompaniment: Jai Uttal & Ben Leinbach "Loveland"

2 cups Bobs Redmill Gluten Free All Purpose Flour
1/4 cup agave nectar
1 cup chopped strawberries (I forgot to pick mine up at the farmers market, so I just grabbed a bag of frozen strawberries and chopped them up-- be sure to check if there's added sweetener! I hate it when they do that)
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup veggie oil
1 tablespoon vanilla extract
pinch of cinnamon
1/4 cup warm water

Preheat oven to 350F. Grease cookie sheet (or line with parchment paper) These will be a little runny as they're baking , so make sure the sheet has raised edges so the inside of your oven doesn't become strawberry flavored.
Mix together the flour, baking powder, cinnamon and salt.
Add in the oil, agave and vanilla.
Stir together until a thick crumbly batter is formed
Pour in warm water and mix until the batter becomes sticky (do not overmix)
Gently fold in strawberries and slowly mix until they are evenly distributed throughout the dough.
Using an ice cream scooper or whatever you've got handy, scoop out small balls of the dough and place on cookie sheet, about 1/2 inch apart.
Cook for 10 minutes on the middle rack, then rotate sheet 180 degrees. Cook for another 10 minutes.
Optional: Remove from oven, and drizzle agave nectar or raw cane sugar if you've got some (or both!). Place back in oven for another 5 minutes.

The cooking times may vary. My biscuits had to be in the oven for about 25 minutes total in order to get that nice golden crust. Keep an eye on them!