Cauliflower-Cheddar Biscuits
- Level: Easy
- Yield: about 8 biscuits
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 273
- Total Fat
- 13
- Saturated Fat
- 7
- Carbohydrates
- 32
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 8
- Cholesterol
- 55
- Sodium
- 237
- Total: 30 min
- Active: 15 min
Ingredients
2 1/2 cups all-purpose flour, plus more 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 cubes
1/2 cup buttermilk
1 large egg
1/2 cup finely grated sharp white cheddar cheese
2 tablespoons chopped fresh chives
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.