Cheddar Biscuits with Cauliflower

Subbing a part of the regular flour with cauliflower makes this messy bread roll recipe a morning meal you can feel quite a bit better about.


  • 12 ounces frozen cauliflower florets, defrosted
  • 3 eggs
  • 4 ounces unsalted margarine, dissolved
  • 1 ½ cups cheddar, finely destroyed
  • ¼ cup Greek yogurt
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 2 tablespoons chives, diced
  • ¾ cup regular baking flour


  1. Heat broiler to 420 degrees and line a baking sheet with material paper.
  2. Place the cauliflower florets in a food processor and heartbeat until they look like rice.
  3. Pour the riced cauliflower in a towel and ring out the overabundance dampness.
  4. Add the eggs, spread and yogurt to a huge bowl and race to consolidate.
  5. Add the cauliflower and destroyed cheddar and blend until joined.
  6. Next add the salt, baking powder, chives and flour and blend until joined.
  7. Scoop around 2 tablespoons of player and drop it on to the skillet. Go on until the hitter is no more.
  8. Prepare for around 15 minutes or until rolls are marginally seared.
  9. Move to a cooling rack. Appreciate while warm.

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