Not only are these cheesy biscuits gluten-free, they're also made with cauliflower for a low-carb copycat recipe of a favorite. Cheddar cheese, garlic and chives add mouthwatering flavor to these biscuits that make a great way to start a meal. Serve along with soup or eat as a snack.

Carolyn Casner
Source:, October 2018


Recipe Summary

20 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat.

  • Place cauliflower and garlic in a food processor. Process until finely grated. (You may need to do this in batches.) Transfer to a microwave-safe bowl. Cover loosely and microwave on High for 4 minutes. Let cool slightly. Transfer the cauliflower to a clean kitchen towel and wring out excess moisture. Return to the bowl and stir in 1 cup cheese, eggs, chives, arrowroot (or cornstarch) and salt until thoroughly combined. Using about 1/3 cup batter for each, mound into 2 1/2-inch biscuits on the parchment paper, leaving about 1 inch between each one, until you have 8 biscuits. Sprinkle tops with the remaining 2 tablespoons cheese.

  • Bake until browned and crispy around the edges, about 30 minutes.

Nutrition Facts

108 calories; protein 6.9g 14% DV; carbohydrates 5.9g 2% DV; dietary fiber 1.8g 7% DV; sugars 1.8g; fat 6.7g 10% DV; saturated fat 3.5g 18% DV; cholesterol 62.2mg 21% DV; vitamin a iu 313.9IU 6% DV; vitamin c 41.8mg 70% DV; folate 59.9mcg 15% DV; calcium 140.7mg 14% DV; iron 0.6mg 4% DV; magnesium 19.1mg 7% DV; potassium 288.6mg 8% DV; sodium 183.5mg 7% DV; thiamin 0.1mg 5% DV.


Rating: 4 stars
Very tasty...for cauliflower! Baked up just as the recipe said. Decadent with the cheese and a good companion to a main course. Read More