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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 9 |
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This recipe is from Virginia Green. Ingredients:
2 eggs |
1/2 cup canned pumpkin |
2 tablespoons dry milk |
1/4 teaspoon salt |
2 1/2 cups brown rice flour or 2 1/2 cups whole wheat flour |
1 teaspoon dried parsley (optional) |
Directions:
1. Whisk together the eggs and pumpkin until smooth. Stir in the milk, salt, and parsley. Add the flour gradually, combining with a spatula or hands to form a stiff, dry dough. Turn out onto lightly floured surface, and briefly knead and press until dough is smooth.
2. Roll dough 1/4 - 1/2 thick and cut out with cookie cutter. Place shapes on cookie sheet (greasing is not necessary). You may press a fork pattern into the biscuit if you want.
3. Bake 20 minutes at 350°F Remove from oven, carefully turn the biscuits over, and return to oven for another 20 minutes. Remove and cool completely.
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