Recipe by Rachel Ray
½ cup canned pure pumpkin puree
2 tbsp. dry milk powder
2 ½ cups white or whole wheat flour
- Preheat the oven to 350°. In a bowl, stir together the eggs, pumpkin puree, milk powder and flour; add 2 tsp. water, or enough so that the dough just comes together.
- On a lightly floured surface, roll out the dough 1/2 inch thick. Cut into shapes with 1-inch cookie cutters. Gather the scraps, combine, roll and form more biscuits; repeat until all the dough is used.
- Place the biscuits 1 inch apart on an ungreased baking sheet. Bake for 20 minutes, then turn over and bake until hardened, another 20 minutes. Let coll on the pan for 5 minutes.