What a great way to use up some of that extra sourdough starter and that little dab of canned pumpkin that's always left when your recipe calls for 1 cup. I created this recipe and I think it turned out really good. My dog, Clyde, thinks so too!
Combine the first 5 ingredients with an electric mixer.
Add the oats and as much of the flour as you can until the dough is too hard to mix.
Turn dough out onto a floured surface and knead in the remaining flour.
Dough should be stiff, but not crumbly.
Roll out dough about 1/2-inch thick and cut into desired shapes with cookie cutters, or for a quicker version just cut 1/2-inch wide strips with a pizza cutter or knife, and then cut strips to 2-inch lengths.
Place on ungreased cookie sheets and bake at 325°F for 20 minutes.
Turn biscuits over and bake another 20 minutes.
Turn off oven and open door so it's ajar to let out excess heat for a few minutes and then close door and leave biscuits in oven until all the heat is gone.
If there is still moisture in the biscuits, let them air-dry until they are completely hard and crisp before storing.