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.