This is a recipe in progress. I began with this recipe and it was good, but the biscuits were very soft and they fell apart when I put them on a plate.
1/2 cup butter (melted or in little pieces)
1 TBS vinegar
1/2 cup canned pumpkin
2 tsp Penzey's Provence herb blend
Mix well with stand mixer.
1 tsp baking soda
1/2 tsp salt
1/2 cup coconut flour
1/4 cup tapioca flour
Mix after each ingredient.
Put a parchment sheet on a cookie sheet. Use ice cream scoop to drop biscuits on a cookie sheet, then flatten slightly with a fork or spatula. I made 16 small biscuits.
Bake at 350 for about 15 minutes. Let them sit on the cookie sheet for five minutes before serving.