Pumpkin Biscuits--gluten free

The Above photo used  gf oat flour and buckwheat flour.  What I like about these is they taste like a pumpkin muffin top---almost like a scone but more moist.

I got the original recipe online and make reference to whom it belongs ;-). They are one of my favorite gluten free snacks. These look dry but they are NOT!! They are moist . I think next time I will add a bit of ginger and less cloves than I did put in them. Ps. Some people do not realize that buckwheat is gluten free. I love these--the second time I used a pinch of allspice instead of the cloves. I like allspice better!

http://cindalouskitchenblues.blogspot.com/2007/09/pumpkin-spice-biscuits-vegan.html NOTE": I usually double this recipe--if I double it it makes about 9 normal size biscuits - but do not double the baking powder 🤣

1/2 c. brown rice flour— I prefer gf oat flour
1/4 c. buckwheat flour
dash sea salt
1 T. aluminum free baking powder ( don’t double when doubling the batch)
1:4 heaping c. raw canned pumpkin
1 t. vanilla
1 T. extra virgin olive oil
4 T. water

Seasonings:
liberal T. cinnamon
1 t. nutmeg ( me way less-/ about 1:4 teaspoon for double batch.
3-4 cloves (I gave a pinch--the second time I did a pinch of allspice--great!) Note: I prefer allspice.

For sweet biscuits, add:
2 T. natural brown sugar (I DEFINITELY ADD THE SUGAR!!! and I like it with additional honey when serving or sugar I have sprinkled on the top)



Preheat the oven to 400 degrees. Coat a large cookie sheet with nonstick spray. Combine all the dry ingredients in a large mixing bowl. Mix in pumpkin and water until a thick, pasty dough forms. Make biscuit-balls by rolling the dough into circles between your palms. Drop the biscuits onto the cookie sheet. Bake at 400 degrees for 10-12 minutes or until golden brown. Let cool.

The picture above is made using oat flour instead of the rice flour and a lighter colored buckwheat from Anthony’s brand. I prefer the oat flour instead of rice!!