Measure almond milk. Stir in vinegar. Let sit for 5 minutes.
Shred butter in food processor. set aside.
Reserve 1 tbs baking mix to flour the work surface. In large bowl combine Ketonia mix and baking powder.
Add butter to mix and gently mix in with fingers till coated with flour.
Using a pastry cutter or 2 forks, cut in the butter till pea sized peaces form.
Gently stir in shredded cheese.
Make a well in the flour mixture and pour the almond milk in the center. Gently stir till a shaggy dough forms.
Sprinkle the reserved mix on work surface. Turn dough out on work surface and gently knead once 2 or 3 times to bring dough together.
Roll out dough to roughly one inch thick. Fold in half. roll agin to 1 inch thickness. Repeat 2 more times.
Pray tin with non stick spray.
Now, roll dough out to ½ inch thick and using a cutter or glass, cut into rounds that fit you cupcake tin like a pie crust. Place in fridge wile prepping tomatoes.
Preheat oven to 400*
Roughly chop tomatoes into ½ inch chunks. Sprinkle with salt. Place tomatoes in strainer and let drain for 10 minutes.
Heat saute pan to medium high. Add butter and thyme, swirl in pan then add tomatoes. Salt and pepper to taste. Simmer for 5 minutes. let cool a bit.
Place heaping tablespoon of tomatoes in biscuit lined tin.
Top with a tablespoon of Shredded cheese.
Bake in oven for 15 to 20 minutes or till golden brown. let cook 10 minutes.
Enjoy each mouthful of summer.