Substituting a portion of the all-purpose flour with cauliflower makes this cheesy biscuit recipe a breakfast you can feel good about.
  • Makes: 12 biscuits
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Difficulty Rating: Easy

  • Nutrition Highlights: Per serving (1 biscuit): 175 calories, 13g fat, 6g protein, 2g fiber, 159mg calcium, 8g carbs, 330mg sodium.

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  1. Heat oven to 400 degrees and line a baking sheet with parchment paper.
  2. Place the cauliflower florets in a food processor and pulse until they resemble rice.
  3. Pour the riced cauliflower in a towel and ring out the excess moisture.
  4. Add the eggs, butter and yogurt to a large bowl and whisk to combine.
  5. Add the cauliflower and shredded cheese and mix until combined.
  6. Next add the salt, baking powder, chives and flour and mix until combined.
  7. Scoop about 2 tablespoons of batter and drop it on to the pan. Continue until the batter is gone.
  8. Bake for about 15 minutes or until biscuits are slightly browned.
  9. Move to a cooling rack. Enjoy while warm.

Tips & Notes

You can substitute 12 ounces (approximately 2 cups) of frozen riced cauliflower that has been thawed. Substitute a 1:1 gluten-free flour blend if you wish to make these cauliflower biscuits gluten free.


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