Step 1

Preheat the oven to 425º F and set the oven rack to the middle setting.

Step 2

In a large mixing bowl, combine the dry ingredients with a wire whisk.

Step 3

Add the cold butter chunks and use a pastry blender to cut the butter into the flour mixture. It should resemble crumbs when you are finished cutting in the butter.

Step 4

In a smaller bowl, add the wet ingredients and whisk to blend.

Step 5

Pour the wet ingredients into the dry ingredients and mix into a soft biscuit dough.

Step 6

Lightly dust flour on a surface and place the dough on the flour. Press the dough to 1 1/2 to 2 inches thick. Use a biscuit cutter to cut out biscuit shapes.

Step 7

Place the biscuits on a parchment paper lined baking sheet. Brush milk over the top of each biscuit.

Step 8

Bake for 20-22 minutes until the top of each gluten free pumpkin biscuit is slightly golden brown. The baking time may vary depending on how large you make your biscuits.

Step 9

Remove the baked biscuits from the oven and let cool on a cooling rack.