Ingredients:
Yield; 12, 1 biscuit per serving,
2 large eggs
1 medium cauliflower, riced (3-4 C)
2 slices of bacon, cooked
1 small jalapeno pepper, diced
1 tsp garlic powder
1/4 tsp salt
1/2 C almond flour
2 Tbsp coconut oil
Directions:
Preheat oven to 400 F degrees. Prepare a baking sheet with parchment paper.
Rice the cauliflower by placing sliced chunks in a blender or food processor and pulsing until it turns into rice.
Heat a skillet over medium heat. Add coconut oil, riced cauliflower, and jalapeno. Sauté for 5-8 minutes, or until cauliflower softens.
Transfer mixture to a blender or food processor.
Add eggs, bacon, garlic powder, salt, and flour.
Blend on high until the rice is broken down and all ingredients are combined. It should be creamy and look like mashed potatoes.
Form 12 biscuits on the baking sheet by scooping 1/4 C of batter for each biscuit. They will be runny.
Bake for 35 minutes, or until the edges are slightly browned.
Remove from oven and cool, on pan, for 5 minutes before removing with a spatula and transferring to a wire rack.
They will be loose while they’re still hot, but will harden as they cool to room temperature.
Serve immediately, or store in the refrigerator, in an airtight container, up to one week.
They can also be frozen for up to one month.
