- 2 eggs
- 1/2 cup pumpkin puree
- 2 Tbsp dry milk
- 1/4 tsp salt
- 2 1/2 cups brown rice flour
- 1 tsp dry parsley
Preheat oven to 350 °F.
In large bowl, whisk together eggs and pumpkin until smooth. Stir in dry milk, salt, and parsley. Add brown rice flour gradually, combining with spoon or hands to form a stiff, dry dough. Turn out onto lightly floured surface. If dough is still rough, briefly knead and press to combine.
Roll dough between 1/4″ and 1/2″ thickness. Cut into shapes. Gather and re-roll scraps to make more biscuits. Place biscuits close together onto cookie sheet (they don’t spread or rise). Bake 20 minutes on first side; flip biscuits, bake another 20 minutes on the other side. Allow to cool completely on rack before serving.