Gluten-Free Cheddar Drop Biscuits made with Cauliflower
Here’s a variation of my paleo 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
- 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
Instructions
- 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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