2 eggs
1/2 c. (122g) canned pumpkin
2 Tbsp. dry milk
1 tsp. dried parsley
1/4 tsp. salt
1 3/4 c. (280g) brown rice flour, or 2 3/4 c. (352g) all-purpose flour
Preheat oven to 325 degrees.
In a medium bowl, mix together all ingredients except flour. Beat in flour, half at a time, until combined. Dough will look crumbly. Use your hands to squeeze crumbs together, to form a stiff, dry dough. Roll out dough on a lightly floured surface to 1/4" thickness. Cut with a cookie cutter and place onto an ungreased cookie sheet. Bake for 30-35 minutes, flipping biscuits over halfway through baking time. (Bake time will depend on the size of biscuits you cut out.) Leave on cooling rack for several hours to ensure crispness.
This printable recipe from A Teaspoon and A Pinch.