Cauliflower-Cheddar Biscuits
- Level: Easy
- Yield: approximately 8 biscuits
- Nutritional Analysis Per Serving (Serving Size: 1 of 8 servings)
Calories: 273
Total Fat: 13 g
Saturated Fat: 7 g
Carbohydrates: 32 g
Dietary Fiber: 1 g
Sugar: 1 g
Protein: 8 g
Cholesterol: 55 mg
Sodium: 237 mg
- Total: 30 min
- Active: 15 min
Imagine sinking your teeth into flaky, tender biscuits bursting with sharp cheddar and fresh chivesnow picture them secretly packed with cauliflower for that perfect lift! Since frozen cauliflower rice hit stores in 2015 (Trader Joe's even limited purchases to two bags per shopper!), it's become a kitchen hero far beyond rice swaps. Here, it keeps the butter icy-cold during mixing, delivering biscuits so melt-in-your-mouth delicious, you'll whip them up again and again.
Ingredients
- 2 1/2 cups all-purpose flour, plus additional as needed
- 1 tablespoon baking powder
- 1 1/2 teaspoons kosher salt
- 1 1/2 cups frozen cauliflower rice
- 6 tablespoons cold unsalted butter, cut into small cubes
- 1/2 cup buttermilk
- 1 large egg
- 1/2 cup finely grated sharp white cheddar cheese
- 2 tablespoons chopped fresh chives
Instructions
- Preheat your oven to 425F and line a baking sheet with parchment paper. In a food processor, pulse the flour, baking powder, and salt to combine. Add frozen cauliflower rice and butter cubes; pulse until butter resembles small pellets.
- In a small bowl, whisk buttermilk and egg, then add to the processor. Pulse just until dough formsloose and crumbly. Add cheddar and chives; pulse once or twice to mix. Turn onto a floured surface, gently fold several times (don't overwork!), shape into a 5-by-8-inch rectangle, fold lengthwise, press, and fold once more, using extra flour to prevent sticking.
- Pat dough to just over 1/2-inch thick. Cut with a 3-inch round cutter (re-roll scraps for ~8 biscuits total). Place 2 inches apart on the baking sheet. Bake 13-15 minutes until golden and risen. Serve warm for pure bliss!
Photograph by David Malosh
