Sunday, September 30, 2012

Pumpkin Biscuits

I started with the basic biscuit recipe on the package for Bob's Red Mill Biscuit Mix and added a few things. The insides stay moist so this would probably also work pretty well as muffins or a bread.


  • 1 1/2 cups Bob's Red Mill Gluten Free Biscuit Mix
  • 1 cup canned or pureed pumpkin
  • 1/4-1/2 cup rice milk or milk substitute
  • 3 tbsp maple syrup
  • 1 tbsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp salt
  • 1/4 tsp Galangal (opt.)
  • handful of roasted pepitas
Preheat oven to 350. Combine biscuit mix with pumpkin until crumbly. Add rice milk a little at a time, stirring until the dough is smooth but firm. Stir in spices and maple syrup. Drop spoonfuls onto greased cookie sheet and top with a few pepitas. Bake 25-30 minutes.

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