Updated: Jun 13, 2020
Get out your small mixing bowl and put an egg in it. ADD:
2 T. oil
2 T pumpkin
1/4 tsp salt
2 T dried basil
Approximately 1/2 C gf flour mix
I love bread. One of the difficult challenges of a gluten free diet is losing bread. These little pan biscuits make up for it just fine.
Whisk the wet ingredients together. Then add the salt and basil. Whisk a bit longer. Add the flour by heaping tablespoons one at a time. Whisk each spoonful of flour into the mix. Add flour slowly so you can control the consistency. When the mixture is the consistency of library paste (that stuff you ate from the jar in kindergarten). Oh sorry, not you? You must have been the one eating the erasers! Back to the consistency of sticky, clingy dough. It should still stick to the spoon but have enough body to stand on its own.
Wet a spoon. Scoop the sticky batter into a preheated and oiled warm skillet. Dip the spoon in water scoop another portion of batter and place it on the skillet. Set your timer for ten minutes. This makes 6 biscuits.