Cauliflower Bacon Drop Biscuit
Cauliflower Bacon Drop Biscuits
By Chadwick Boyd
PHOTO By Moya McAllister
This Biscuits Taste Like a Loaded Baked Potato
These biscuits taste like a loaded baked potato, and you would never guess cauliflower is what makes them exceptionally unique and addictive. They also defy the tenets of classic biscuit making, because moisture is not a biscuit’s best friend, and yet they are indeed biscuits (so much so, they were named one of the best at last year’s International Biscuit Festival). I like to make these as a quick savory dish for a casual supper, but they can be made bite size for poppable party fare–just double the recipe because they go quickly.
Chadwick’s Checklist
What you need to know before you cook.
- You will need a stick of butter, frozen solid, to grate for the dough.
- Crispy cooked bacon is folded into the biscuit dough. Cook a little extra when you make breakfast and have this ready ahead of time.
- Boiled cauliflower will need to cool before you add it to biscuit dough.
SERVING SIZE: 8-14 biscuits PREP TIME: 30 mins TOTAL TIME: 1 hr 15 mins
Ingredients
5 pieces of thick cut bacon (optional)*
1 medium head of 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 + a bit more if needed
3 scallions, green part only, finely chopped
Directions
*If using bacon, place on a rimmed baking sheet and cook 15-20 minutes at 400°F until crisp, turning over once with tongs a few minutes before done to ensure even cooking. Place on paper towels to remove grease, then cut into ¼” strips once cooled.
Preheat oven to 400°F. Line a couple rimmed baking sheets with parchment paper.
Wash the cauliflower thoroughly, making sure to remove the dirt on the bottom of the stalk and inside the leaves. Break the florets into 1” pieces. Chop the stems and leaves into 1” pieces as well.
Place the cauliflower in a medium to large pot and add the water or broth. Bring the pot to a low boil on medium-high heat. Cover. Cook 20-25 minutes until the largest pieces are tender with a knife.
Drain in a colander and let cool in the colander 10-15 minutes until room temperature.
Fold over four sheets of thick paper towel and place on top of the cauliflower. Press down hard to drain and wick away as much liquid from the cauliflower as possible (excess water makes the biscuits mushy and not rise). Set aside.
Add the 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 the cold stick of butter into the bowl. Work the butter into the dry ingredients with your fingers until pea-sized crumbles form. Add in the cauliflower and slowly pour in the buttermilk. Mix gently with your hands to bring the dough together - it should be a little tacky to the touch. Add in the scallions and bacon and fold in gently until incorporated.
Using a kitchen tablespoon or small ice cream scoop, drop the biscuits onto the baking sheets.
Bake for 20-25 minutes or until the biscuits are golden brown and crispy on the edges. Turn the baking sheet halfway through to ensure even baking. Remove from the oven and transfer to a wire rack to cool slightly before serving.
Chadwick’s Changeups
Switch things up. Have some fun! Do more.
- Vegetarians can enjoy this biscuit without the bacon, or with soy bacon.
- Meat lovers can experiment with other cured meats: sausage, crisped prosciutto, or leftover ham.
- Try different hard cheeses in this recipe. Gouda, Manchego, Pecorino—it's up to you.
- Roasting the cauliflower is also an option: It'll remove some of the water, add more robust flavor, and the oven is already preheated for the bacon.
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