Ingredients

The following ingredients have 20 Servings
  • 2 1/4 cups (326 g) low FODMAP, gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour)
  • 2 tablespoons firmly packed light brown sugar
  • 1 tablespoon baking powder; (use gluten-free if following a gluten-free diet)
  • 1 teaspoon salt
  • 1/2 cup (1 stick; 113 g ) cold unsalted butter, (cut into small pieces)
  • 1 cup (244 g) canned pumpkin, (preferably Libby’s solid pack pumpkin)
  • 2 large eggs, (at room temperature, beaten)

Instruction

  • Position racks in upper and lower third of oven. Preheat oven to 400°F/200°C. Line two rimmed half-sheet pans with parchment paper; set aside.
  • Place flour, sugar, baking powder and salt in a mixing bowl and whisk to aerate and combine.
  • Add the butter and cut in, using a pastry blender until the butter is cut into assorted sized pieces ranging from approximately 1/8 inch to 1/2 inch (3mm to 12 mm) in size. Add pumpkin and beaten eggs and stir in until evenly moistened and the dough just holds together.
  • Empty dough onto a very lightly floured work surface and use hands to bring together gently. Either pat out or roll out to about 3/4-inch (2 cm) thickness. Cut out biscuits with a 2-inch (5 cm) round cutter (I find it helps to dip the cutter in flour to keep it from sticking). Gently gather together any scraps to cut out as many biscuits as possible. Place evenly spaced on prepared pans.
  • Bake for about 15 to 20 minutes or until lightly browned on the bottom. Cool pans on rack for 5 minutes. Biscuits can be served warm or at room temperature and really should be enjoyed as soon as possible.