Paleo Cauliflower Biscuits
These Paleo Cauliflower Biscuits are crisp on the outside + tender on the inside. They're easy to make, use real ingredients + taste like a breakfast dream.
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!