Cauliflower Cheddar Bay Biscuits

Cauliflower Cheddar Bay Biscuits

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From: EatingWell.com, October 2018

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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1½ pounds cauliflower florets (about 7 cups)
  • 1 large clove garlic, quartered
  • 1 cup plus 2 tablespoons shredded extra-sharp Cheddar cheese, divided
  • 2 large eggs
  • 3 tablespoons chopped fresh chives
  • 1 tablespoon arrowroot or cornstarch
  • ⅛ teaspoon salt

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 425°F. Line a large baking sheet with parchment paper or a silicone baking mat.
  2. 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 ⅓ cup batter for each, mound into 2½-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.
  3. Bake until browned and crispy around the edges, about 30 minutes.

Nutrition information

  • Serving size: 1 biscuit
  • Per serving: 108 calories; 7 g fat(4 g sat); 2 g fiber; 6 g carbohydrates; 7 g protein; 60 mcg folate; 62 mg cholesterol; 2 g sugars; 0 g added sugars; 314 IU vitamin A; 42 mg vitamin C; 141 mg calcium; 1 mg iron; 183 mg sodium; 289 mg potassium
  • Nutrition Bonus: Vitamin C (70% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, ½ high-fat protein, ½ medium-fat protein

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