Cheddar Bay Biscuits
Ingredients
1 ½ pounds cauliflower florets (about 7 cups)
1 large clove garlic, quartered
1 cup plus 2 tablespoons shredded extra-sharp Cheddar cheese, divided
2 large eggs
3 tablespoons chopped fresh chives
1 tablespoon arrowroot or cornstarch
¼ teaspoon salt
Directions
Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat.
Place cauliflower and garlic in a food processor. Process until finely grated. (You may need to do this in batches.) Transfer to a microwave-safe bowl. Cover loosely and microwave on High for 4 minutes. Let cool slightly. Transfer the cauliflower to a clean kitchen towel and wring out excess moisture. Return to the bowl and stir in 1 cup cheese, eggs, chives, arrowroot (or cornstarch) and salt until thoroughly combined. Using about 1/3 cup batter for each, mound into 2 1/2-inch biscuits on the parchment paper, leaving about 1 inch between each one, until you have 8 biscuits. Sprinkle tops with the remaining 2 tablespoons cheese.
Bake until browned and crispy around the edges, about 30 minutes.
Serve immediately.