Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.

Combine brown rice flour and flax meal in a large bowl. Mix eggs and pumpkin together in a separate bowl until smooth. Add pumpkin mixture to brown rice mixture in two parts, stirring with a wooden spoon or spatula. Add water, a teaspoon or two at a time until the dough comes together.

Roll dough out between two pieces of waxed or parchment paper to desired thickness. (I rolled mine 1/4 inch thick.) Remove top piece of waxed/parchment paper, flip dough onto brown rice floured counter, remove top piece, and then cut biscuits using desired cookie cutter. Re-roll and cut scraps until you’ve used every possible bit of dough.

Place biscuits on parchment lined baking sheets. If using a dog bone shaped cutter, you can make a pattern in the middle using the tines of a fork. Gently press down, wiggle a little, then lift out.

Bake for 20 – 25 minutes, until the top of the biscuit has dried out completely. Remove tray from oven and flip biscuits over. Return to oven, rotating cookie sheet, and bake for another 20 – 25 minutes until biscuits are completely dry. Let biscuits cool on wire racks. Store in an airtight container.