1 head of Josie’s Organics cauliflower or 9 oz bag Josie’s Cauliflower Florets
1 Josie’s Organics leek, cleaned very well and finely chopped (greens only)
5 pieces of thick-cut bacon
2 cups water or vegetable broth
2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
1½ tsp kosher salt
2 cups of sharp Cheddar cheese, grated
1 stick cold, unsalted butter
1 cup buttermilk, well shaken (plus a bit more if needed)
Prep Time: 30 min
Cook Time: 50-65 min
Servings: 24 biscuits
1 Preheat oven to 400° F. Line a couple rimmed baking sheets with parchment paper.
Wash the whole cauliflower thoroughly, including leaves and core. Break florets into 1" pieces. Chop stems and leaves into 1" pieces. You may also use a package of Josie’s ready-to-use 9 oz Cauliflower Florets.
2 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. Drain in a colander and let cool 10-15 minutes or until room temperature.
3 Using paper towels, press down hard on cauliflower to drain and wick away as much moisture from the cauliflower as possible. Set aside.
4 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 the cold stick of butter into bowl. Work butter into dry ingredients until pea-sized crumbles form. Add cauliflower and slowly pour in buttermilk. Mix gently with 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.
5 Using an 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.
For more delicious, healthy, & easy-to-prepare recipes visit www.josiesorganics.com
