Gluten Free Pumpkin Biscuits
Bring a basket of dinner rolls to the table every week with these fast prep, 5-minute blender batter gluten-free pumpkin biscuits!
Servings: 12 biscuits
Pre-heat the oven to 425 degrees and line a baking sheet with Silpat or parchment paper
Put the flours and cold butter into your food processor, and pulse until the butter is pea sized bits in the flour.
Add the rest of the ingredients, and blend to combine.
Scoop the biscuit batter onto your baking sheet into the sized biscuits you want, and bake at 425 degrees for 12-15 minutes, depending on the size of your biscuits (smaller biscuits will not need as long – the ones pictured in this post took 15 minutes). Let them cool for a few minutes, and then transfer to a cooling rack.