2/3 cup sorghum flour
2/3 cup millet flour
2/3 cup arrowroot starch
Rounded 1/2 teaspoon xanthan gum
1 teaspoon sugar
1 teaspoon salt
Dash ground cloves
1 tablespoon plus 1 teaspoon baking powder
5 tablespoons unsalted butter—keep cold until use
1/2 cup pumpkin puree
2 tablespoons heavy cream
2 tablespoons cold water; more if needed
Preheat oven to 450 degrees.
Mix sorghum flour, millet flour, arrowroot starch, xanthan gum, sugar, salt, cloves, and baking powder using a wire whisk. Cut in the butter with a pastry blender. Using a fork, mix in pumpkin along with cream and only enough water to bind ingredients and form a rough ball. If extra liquid is needed to form ball, add very little at a time; this keeps biscuits flaky.
Knead in the bowl for about a minute. Then roll out or pat dough to about 1/4-inch thickness and cut with a biscuit or cookie cutter. Arrange on an ungreased cookie sheet.
Bake at 450 degrees for 10-12 minutes, checking before time to avoid burning (convection oven: 425 for 8 minutes). Yield: 8-9 biscuits. Freezes well. (To reheat from freezer: Do not thaw first; cook in toaster oven or regular oven at 350 degrees for about 5 minutes.)
I made these to accompany homemade chicken soup and served them to a friend. She ate at least three! I would have eaten more, but I had already baked and enjoyed a cranberry walnut scone.
These savory pumpkin biscuits are also great with butter and honey or your favorite preserves. By the way, one large can of pumpkin has already provided me with 12 muffins, these biscuits, and about two dozen pancakes. There’s still a bit more. Let’s see what I bake next.