Allergen Free Potato Soup and Savory Biscuits

My youngest child loves soup! She requests it on a daily basis so I try to make a big pot once a week.  In fact it is just about the only way she will eat veggies, so in this soup I have added some in that you might find odd and should feel free to not use if you don't like them, but it's how I get this child to eat her vegetables!  This soup is hearty and creamy and incredibly simple to whip up. Serve with some allergen free muffins or my rustic savory biscuits for a filling side.
Potato Soup
3lbs Yukon gold potatoes
1 cup of ham or bacon (optional)
1 cup peas (optional)
2 tbsp canola or olive oil
3tbsp rice flour
1tsp onion powder
3 cups rice milk
pinch Basil
pinch Majoram,
pinch Rosemary
pinch Sage
pinch Savory
pinch Thyme
pinch white pepper
1 1/2 c  shredded Diaya Vegan Cheddar

Peel potatoes, chop into bite size pieces and boil until tender. Drain and leave in draining board.
In your pot add oil and onion powder on medium high heat and stir for about 2 min. Add in flour and stir for another minute or so. Pour in one cup of milk and whisk to avoid lumps. Add in remaining milk and keep whisking until all is well mixed. Add your spices and stir. Add  your potatoes, and other optional meats and veggies, back to the pot.  Let simmer 5 min. Pour in your cheese about 1/2c at a time, stirring until melted.

Savory Biscuits : These are pretty simple to make, just go slowly with adding your fats and liquids because the right balance is important!
2 cups GF flour mix 
1/2 tsp xanthan gum
1 tbsp baking powder
1/2 tsp salt
1/2c melted Earth Balance spread, spectrum shortening or oil.
1 cup Rice milk
1/4 tsp Garlic powder
1/4 tsp Basil
1/4 tsp Majoram
1/4 tsp Sage
1/4 tsp Rosmary
1/2 cup shredded Diaya Vegan Cheddar

Line a cookie sheet with foil, pre heat oven to  350
In a bowl combine your flour mix, xanthan gum, baking powder, salt and spices. Then add in your melted spread and rice milk a little at a time. You want your dough to come together but not be as runny as quick bread or muffins- you want to be able to roll it into a ball.  Lastly, stir in your cheese shreds.
Roll mix inot balls and bake on a cookie sheet lined with foil. Bake 30 min or until golden brown. (Make sure you watch for the color, not for them to puff. They don't get puffy, but still are good)