These “biscuits” are the best kind of recipe – an accident.

I’ve been looking for a way to get more veggies into my breakfast routine, because sometimes you just don’t feel like a big pile of kale in the morning, am I right?!

I do love some cinnamon roasted breakfast carrots with my eggs + I always throw tons of veggies into my frittata, but I’ve honestly just been longing for some avocado toast. I think I’m technically a millennial, so I’m allowed this craving.

Why Put Cauliflower in Biscuits?

I have been working on a version of Paleo bread, but its not been simple to get right. Plus, it requires some expensive ingredients. I know it’s a little bit of a leap from Paleo bread to Paleo Cauliflower Biscuits, but I can get an entire head of cauliflower in England for £1. AND, like I said, more veggies at breakfast is always a good thing.

These biscuits check all of the boxes for me. They’re simple, but they feel special.

And for the record, they taste incredible toasted+ slathered with avocado. Add a sprinkle of my everything but the bagel seasoning + you’re basically in breakfast heaven.

Real, Simple Food

Generally speaking, I like to eat simply. If you follow me on instagram, you’ll notice that I eat a lot of similar meals with similar ingredients. Most of our grocery hauls are full of produce with a few fun bits thrown in (I’m a sucker for nut butter + my husband is a grown-up, so he picks some of his own treats/foods too).

So, when I was throwing this biscuit recipe together, I tried to keep the ingredient list as short + readable as possible. I wanted to use ingredients that I already had in the house. I don’t want you guys to have to buy a bunch of funky ingredients to make my recipes. We like real food around here.

The other best part is that these Paleo Cauliflower Biscuits aren’t hard. I know you guys are busy + don’t want to spend an hour prepping baked goods. For these babies, you simply combine cauliflower rice with some spices, some eggs + almond flour + coconut flour. That’s it. You just mix them, shape them and bake them.

If you’re really not into spending the 5 minute shaping your mixture into biscuits, you can even make them as drop biscuits. Free form load them onto your baking sheet + you’re good to go.

They do firm + crisp slightly on the outside by the time they turn golden brown, and they stay fluffy and tender inside. However, you can also brush the tops with a bit of ghee or coconut oil (or butter if you aren’t paleo) before you bake them to really brown them up. I think it makes them taste even better too because #fat.

How to Serve + Store Paleo Cauliflower Biscuits

Once they come out of the oven, the biscuits are your breakfast/brunch oyster. So far, I’ve had them slathered in the aforementioned avocado – YUM. I’m topped mine with a crispy egg or some scrambled ones + that’s divine too. If you’re feeling really extra, they make a KILLER breakfast sandwich (pictured above) with my Paleo Chai + Chili Breakfast Sausage.

Also, they really do work like biscuits, so serve them with some soup! Maybe this Easiest Butternut Squash Soup? Or heck, slather them with butter + eat them solo. They’re good any which way.

To store them, I keep mine in the fridge and just pop them in the toaster to reheat them. They toast up beautifully! I haven’t tried it, but I imagine they’d freeze well too.

If you give these cauliflower biscuits a try, I’d love to hear what you think! Let me know how you had yours in the comments below or tag me in your photos on instagram! Remember, you can always pin this yummy recipe to try later too 🙂

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Paleo Cauliflower Biscuits

Prep Time 15

Cook Time 40

Ingredients

4 cups finely riced cauliflower
1/3 cup almond flour
2 tablespoons coconut flour
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
2 eggs

Instructions

Preheat the oven to 400f or 200c. Line one baking sheet with parchment paper.
Take the uncooked cauliflower rice*** and add it to a kitchen towel. Gather the edges together and twist to squeeze all of the extra liquid out of the cauliflower. Make sure to squeeze out as much water as possible!
Empty the cauliflower rice into a large bowl. Add all of the flours, spices and eggs into the mixing bowl, Mix throughly with a spoon or with your hands. Get everything really well combined! It should be a firm mixture that is formable into patties.
Divide the mixture into either 6 or 8 patties (depending on desired thickness.) To form the patties, I've found that a measuring cup works best. I press the mixture tightly into a one cup measuring cup to form my desired shape. Then, I turn over the cup onto the baking sheet + bang out the biscuit. (Feel free to free form the patties or to create "drop style" biscuits and just drop them onto the tray.)
Bake in the preheated oven for roughly 40 minutes. They will turn brown and firm up. Feel free to brush the tops of your biscuits with ghee, coconut oil or butter (if not paleo) for an even more golden and cripy crust.

Notes

***If using store bought cauliflower rice, you may want to pulse it in a blender with water or in a food processor to achieve finer grains.

If you’re making it from a whole head of cauliflower (like I do), simply place the florets into a food processor and process until you have tiny grains of “rice”. Or, you can place the florets in a blender and cover with water. Pulse until you have fine grains. Strain the rice and continue as normal with the recipe!