2 cups oat flour (bob’s red mill has gluten-free oat flour)
3 tablespoons baking powder
1 teaspoon salt
1 1/2 tbs turbinado sugar
1 tbs pumpkin pie spice from spice hunter
1/2 cup butter, cold
3/4 cup pumpkin (cooked or canned)
1/2 cup almond milk
Preheat oven to 450 degrees F. Grease a baking sheet.
In a mixer, combine dry ingredients. Add remaining ingredients to form a soft dough. Drop onto greased cookie sheet and bake at 450 degrees for 15 to 20 minutes. Makes 12 large biscuits.