This recipe is from Virginia Green. She posted it on Facebook, and I am including it here so that I don’t lose it.
Ingredients: [‘eggs’, ‘canned pumpkin’, ‘dry milk’, ‘salt’, ‘brown rice flour’, ‘dried parsley’]
Quantity of 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”]
Number of Servings: 1
Steps: [‘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.’, ‘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.’, ‘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.’]