Cauliflower Drop Biscuits with Cheddar, Bacon and Leeks
These biscuits are can’t-just-eat-one delicious. And so easy! Unless you tell people, they will not believe the star ingredient is cauliflower. This is the kind of recipe that once you master, you can easily make by memory. Unlike most other baking, the ingredient measurements don’t have to be precise, so they’re perfect for all home cooks. For vegetarian or gluten-free versions, omit the bacon and try alternative flours.
- 5 pieces of thick cut bacon (optional)*
- 1 head of Josie’s Organics cauliflower
- 2 cups water or vegetable broth
- 2 cups All-Purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1½ teaspoons Kosher salt
- 2 cups of sharp cheddar cheese, grated
- 1 stick cold, unsalted butter
- 1 cup buttermilk, well shaken (plus bit more if needed)
- 1 Josie's Organics leek, cleaned very well and finely chopped (greens only)
Makes 24 biscuits
- Cook cauliflower ahead of time; it can be refrigerated a day or two.
- Drop the biscuits onto baking sheets and refrigerate overnight. Bake them the next day.
- In a pinch, use heavy cream or whole milk instead of buttermilk.
- Substitute scallions for leeks in a pinch.
*If using bacon, place on a rimmed baking sheet and cook 15-20 minutes at 400° until crisp, turning once a few minutes before done to ensure even cooking. Place on paper towels to remove grease, and then cut into ¼- inch pieces once cooled.
Preheat oven to 400°. Line a couple rimmed baking sheets with parchment paper.
Wash the whole cauliflower thoroughly, including leaves and core, to use all parts in the recipe. Break florets into 1-inch pieces. Chop stems and leaves into 1-inch pieces as well.
Place florets, core and leaves in a medium to large pot and add water or broth. Bring to a low boil on medium-high heat. Cover and cook 20-25 minutes until the largest pieces are tender with a knife.
Drain in a colander and let cool 10-15 minutes until room temperature.
Using tea towels or several folded sheets of thick paper towels, press down hard on cauliflower to drain and wick away as much moisture from the cauliflower as possible (excess water makes the biscuits mushy and not rise). Set aside.
Add flour, baking powder, baking soda, salt and cheddar cheese to a large mixing bowl and combine well with a fork. Using a box grater, grate cold stick of butter into bowl. Work butter into dry ingredients with your fingers until pea-sized crumbles form. Add cauliflower and slowly pour in buttermilk. Mix gently with your hands to bring the dough together—it should be a little tacky to the touch. Add chopped leeks and bacon, and gently fold in until incorporated.
Using a kitchen tablespoon or small ice cream scoop, drop the biscuits about an inch apart onto the baking sheets.
Bake 20-25 minutes or until biscuits are golden brown and crispy on the edges, turning baking sheet halfway through to ensure even baking. Remove from oven and transfer to a wire rack to cool slightly before serving.
Dress it Up
These biscuits can be made with biscuit cutters for more formal occasions. Place the dough on a clean, lightly floured surface and pat out with floured hands to about 1-inch thick. Use a 1½-inch-2-inches biscuit cutter. Brush lightly with cream or melted butter on baking sheet before baking. Get creative—mix in extra sharp white cheddar or parmesan for extra great flavor.