Here’s a variation of my sweet potato biscuit recipe that includes cauliflower rice in addition to healthy, fiber-rich ingredients like almond flour and coconut flour. Packed with flavor, this easy biscuit recipe has Avocado Oil Mayonnaise in it that makes these biscuits extra savory and tender.
Ingredients used to make these gluten-free drop biscuits:
• Almond flour – I used blanched almond flour
• Coconut flour – coconut flour does not substitute well, and that’s why I don’t recommend swapping coconut flour with other ingredients. If you absolutely had to, 2 Tbsp coconut flour = ½ cup almond flour. Unfortunately, you probably won’t get the same texture or mouthfeel as the original recipe.
• Tapioca flour (or tapioca starch). Arrowroot starch and Potato starch can be used instead.
• Eggs – I used regular large eggs
• Mayonnaise – it’s what makes these biscuits more tender and savory. I used avocado oil mayonnaise since it's what I had at home, but you’re welcome to use any mayo you already have at home.
• Baking powder
• Salt – I used Pink Himalayan salt, but you can use any kind for this recipe. Since I use only a small amount, the conversion (between kosher and fine salt, for example) isn’t necessary.
• Honey – You can also use maple syrup, or any granulated sugar of your choice such as coconut, maple or date sugars.
• Chives – dehydrated chives also work.
• Cauliflower rice – they’re sold in the frozen vegetable aisle, but you can make your own by pulsing cauliflower a few times in the food processor. I like making my own cauliflower rice because it lets me add in other veggies 🙂
More Cauliflower Recipes (HERE)
Recipe Variations and Optional Add Ins:
• Instead of chives you can add chopped parsley or rosemary
• You could also add 1 tsp of turmeric or paprika to add some color and also boost nutrition
• You could add ½ tsp of onion powder to make the biscuits extra savory and flavorful.
What are some ways you can eat these drop biscuits?
• Plain, warm and served with butter
• Sliced horizontally and sandwiched with cream cheese, fried egg, tomato, avocado, sausage patties etc.
How to Store
Store these drop biscuits covered at room temperature for up to 2 days. If you need to store them longer, you can place them in the fridge for up to a week or freeze up to 4 months. Defrost at room temperature.
- Use batter right away after prep. They will deflate over time, so you don’t want the batter sitting out on the counter for too long.
- Baking time might vary slightly based on how thin or wide you make your biscuits. Bake the biscuits until the color is golden-brown, or until a toothpick comes out clean/dry when poked into the middle of the biscuit.
More Bread Recipes (HERE)
Gluten-Free Cheddar Drop Biscuits made with Cauliflower
- 1 cup almond flour
- ¼ cup coconut flour
- 1 cup tapioca flour or arrowroot
- 2 tsp baking powder
- ¼ tsp salt
- ½ tsp garlic powder
- ½ cup cauliflower rice
- 2 large eggs
- ¼ cup Avocado oil (or Olive Oil) mayo
- 2 Tbsp honey
- ½ cup shredded or diced cheddar cheese omit for paleo
- ½ cup chopped chives
- Preheat oven 350F
- Mix all dry ingredients together and then add the wet.
- Stir until well combined
- Drop large spoonfools of the batter onto a parchment lined baking sheet
- If you want a smoother top, use wet fingers to gently press down and smooth out the rough edges of each biscuit before baking
- Bake in a preheated 350 F oven for 13-15 minutes, or until a toothpick inserted into the center of the biscuit comes out clean.
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