Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Cauliflower-Cheddar Biscuits
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- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: about 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
When cauliflower rice arrived in supermarkets in 2015, Americans went wild: At one point, Trader Joe’s had to enforce a two-bag-per-person limit! Since then the veggie has become a standard fill-in for rice, but it can do much more. In this recipe, the bits of frozen rice keep the butter cold in the dough, so the biscuits end up super light and flaky.
- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: about 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
Ingredients
Directions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Combine the flour, baking powder and salt in a food processor and pulse just to combine. Scatter in the cauliflower rice and butter. Pulse until the butter looks like small peas.
- Whisk together the buttermilk and egg in a small bowl, then pour over the flour mixture in the food processor. Pulse just until the dough comes together; it will look a little crumbly. Add the cheddar and chives and pulse once or twice to incorporate. Turn out the dough onto a floured surface and knead a few times just to bring it together; don’t overwork the dough. Press into an 5-by-8-inch rectangle and fold in half. Gently flatten and fold once more, lightly flouring the dough as needed to keep it from sticking to the surface.
- Gently roll out the dough until slightly more than 1/2 inch thick. Use a 3-inch round cutter to cut out as many biscuits as possible, then reroll the scraps and cut out more biscuits (about 8 total). Arrange on the baking sheet about 2 inches apart. Bake until puffed and golden brown on the top and bottom, 13 to 15 minutes. Serve warm.
