These are the perfect combination of crispy on the outside with a moist crumb structure in their yummy centers. Smeared with a little butter… ahhh… so amazing! This recipe is found in the “Breads, Wraps, Biscuits, and Loaves” section of the Trim Healthy Table Cookbook, page 248. This recipe makes 16 biscuits. Be sure to check out the Recipe Notes area for variations of the Cheesy Flower Biscuits.
Cheesy Flower Biscuits
Description
These are the perfect combination of crispy on the outside with a moist crumb structure in their yummy centers. Smeared with a little butter... ahhh... so amazing! This recipe is found in the "Breads, Wraps, Biscuits, and Loaves" section of Trim Healthy Table Cookbook. This recipe makes 16 biscuits. Be sure to check out the Recipe Notes area for variations of the Cheesy Flower Biscuits.
Ingredients
Instructions
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Position a rack in the top third of the oven and preheat to 350°F. Spray 2 large baking sheets with cooking oil (or use 1 very large pizza stone).
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Make the “cauli snow.” Put the frozen cauliflower in a blender (not a food processor) and pulse until it is broken down. Then blend it on a low setting until it turns into a powdery white snow (don’t add any water, just keep blending until it is complete powder snow . . . no rice-size pieces left). Measure out 1 cup for this recipe. (Put the leftover cauli snow in a baggie in the fridge for the next time, or back into the freezer if you think it will be a while before you bake with cauli snow again.)
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Put the snow in a bowl. Add all the other ingredients (except the melted butter and cheese) and use a stick blender to mix it into a dough. Add the melted butter and blend again. Stir in the cheese. (If you don’t have a stick blender, whisk the dry ingredients first, then add the cauli snow and whisk well. Then add the melted butter and whisk whisk whisk, then stir in the cheese.)
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With a large spoon, plop 16 mounds onto the greased baking sheets. Don’t flatten them out. Bake for 35 minutes.
Note
From Trim Healthy Table, pages 248-249...
SERENE CHATS: The flour used here is from cauliflower, but don’t let that deter you. They taste light and “naughty” like the white flour kind, not at all like the heavy bricks that many healthy substitutions for biscuits end up being. These babies boast more fiber than the whole-grain “sink ship” types and are way more Trimmifying. Packed with protein, they can be eaten alone for a snack or as a wonderful accompaniment to a main meal. Split in two and toast if you want to crisp them up again after refrigeration, or put in a hot oven for just 5 minutes. The first version here is perfectly cheesy, but please check out the variations because we don’t want you to miss out on any of the yumminess! The plain version is used in Scones, Jam, and Cream Night (page 287) and you can find a yummy breakfast version called Sausage and Cheese Breakfast Biscuits (page 360).
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CHEESE NOTE:
Since these already use 3/4 stick of butter, I use a lighter cheese such as Pecorino Romano (I get it from Costco and it has an ultra-sharp flavor, so a little goes a long way) so as not to abuse calories—however, I’m not forcing you to do that. Rohnda (our photographer) really enjoyed these made with cheddar, but she also tried the Parmesan version and declared them super-yummy. I make these for special times, and the plain version more often since it doesn’t require cheese.
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Variations:
- (DF) Plain Flower Biscuits or Scones - Leave out the cheese, garlic powder, onion powder, and pepper flakes. Reduce the salt to ¼ teaspoon. Bake as directed. Use for Scones, Jam, and Cream Night (page 287)—so yummy!
- Garlic and Cheese Flower Biscuits - Leave out the pepper flakes, press close to a full bulb of garlic (not just a clove, but a large bulb), and add 2 Tbsp dried parsley.
