Pumpkin Oat Egg Biscuit Rounds

Description

Southern-style biscuits fused with Canadian oat cakes and Midwest pumpkin pie vibes create these gluten-free baked rounds, prominently using canned pumpkin and oatmeal for tender, comforting results. Eggs and coconut milk enrich the cornmeal and gluten-free flour dough with baking powder for lift, ready in 1-2 hours including bake time. Serve warm as a versatile comfort bread.

Cultural Background

Southern biscuits trace back to early American settlers in the US South, using simple pantry staples like flour and leavening for quick daily bread often baked in cast iron. Canadian oat cakes, especially Nova Scotia versions, stem from Scottish immigrants adapting oat-based flatbreads with local grains and minimal ingredients for hearty snacks or breakfast. Midwest pumpkin influences draw from Native American and settler traditions of incorporating abundant squash into pies and breads, blending savory and sweet elements in autumn comfort foods.

Recipe Info

PREP TIME: 20 minutes
COOK TIME: 25 minutes
TOTAL TIME: 45 minutes
SERVINGS: 10
DIFFICULTY: Easy

Ingredients

• 1 cup canned pumpkin puree
• 1 1/2 cups oatmeal (rolled oats)
• 2 large eggs
• 1/2 cup coconut milk
• 1 1/2 cups gluten-free flour blend
• 1/2 cup cornmeal
• 2 tablespoons baking powder
• 1/4 teaspoon salt (optional if available)

Instructions

1. Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the gluten-free flour, cornmeal, baking powder, and salt if using, whisking thoroughly to distribute the leavening evenly.
3. Stir in the oatmeal until evenly mixed with the dry ingredients.
4. In a separate bowl, whisk together the canned pumpkin puree, eggs, and coconut milk until smooth and well combined.
5. Pour the wet mixture into the dry ingredients and stir gently with a spoon or spatula just until a soft, slightly sticky dough forms, being careful not to overmix to keep the rounds tender.
6. Using a spoon or lightly floured hands, drop or shape the dough into 10 rounded portions about 2-3 inches across and 1 inch thick, placing them 2 inches apart on the prepared baking sheet.
7. Bake in the preheated oven for 20-25 minutes until the tops are lightly golden and the rounds feel firm to the touch, rotating the pan halfway if needed for even browning.
8. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool slightly, then serve warm.

Tips

- For extra tenderness, chill the shaped dough rounds in the refrigerator for 10 minutes before baking to help them hold their shape.
- Avoid overmixing the dough as it can lead to dense rather than fluffy results in gluten-free baking.
- If coconut milk is unavailable, substitute with regular milk in the same quantity for similar moisture and enrichment.

Nutrition

Calories: 180
Protein: 5g
Carbs: 28g
Fat: 5g

Tags

Baking/Bread, American Southern, Midwest American, Canadian, Eggs, Bread or flatbread, Gluten-Free, Comfort Food, Baked or Roasted, Under 1 hour, 1-2 hours