Buffalo Cauliflower Biscuits

I am kind of obsessed with Frank’s hot sauce.

Aside from chicken, my favorite thing to put it on is farm fresh eggs! Runny, scrambled, soft boiled … I don’t discriminate.

The best thing about it is that there are no shady ingredients! No gums, no fillers, no preservatives. It has been around forever (it first appeared on the market in 1920), and it’s been a staple in homes ever since. A while back I watched a whole special on the history of the company, and it made me love them even more.

This morning I wanted a runny egg with Frank’s …but I can’t eat runny eggs alone. I always put either a leftover sweet potato under it or some sweet potato hash. Honestly, I am really over sweet potatoes lately. This life changing product was in my fridge, so I thought I would take a chance and try to whip something up with it for my eggs:

Take two heaping cups of riced cauliflower:

Rinse it under hot water if frozen:

Ring it out as much as possible in a clean dish towel to remove the moisture:

Then place it in a bowl with an egg, goat’s cheese, coconut flour, salt and Frank’s red hot sauce:

I am also pretty obsessed with how orange the yolk on my eggs always are. If you are in PA please check out The Family Cow farm! They have delivery drop-points all over eastern AND western PA!


Once you have all the ingredients in the bowl, mash it all up with a fork:

Make form it into a ball then flatten it and place the biscuit into a pan with melted butter. I get my butter at the farm as well, but Kerrygold works too!

Be careful it doesn’t fall apart when flipping.

If it does, just use the spatula to flatten it out and re-form it.

This recipe makes about 4, I made them on the smaller side since it was easier to flip them that way. Also, if you make the batter ahead and store it in the fridge, it will form a little bit easier.

The best thing is, you can wipe down the pan, add a little more butter, crack and egg, and breakfast is served!

I love a good runny egg with something to sop it all up!


These were delicious on their own too!

The possibilities are endless though. Add some avocado, eggs, bacon, more goat’s cheese … whatever you like!


Buffalo Cauliflower Biscuit Recipe

serves 4

  • 2 cups riced cauliflower
  • 1 egg
  • 1/2 TBSP goat’s cheese
  • 1/2 TBSP Frank’s Red Hot Sauce
  • 1 teaspoon coconut flour
  • 1/2 teaspoon Himalayan sea salt

Defrost cauliflower by running it under warm water for about 30 seconds. Place it in a clean dish towel and ring it out to get as much moisture out of it as possible. Add the cauliflower to a bowl with the remaining ingredients. Add butter to a pan and heat the pan. Form a ball and flatten it, place biscuit in the pan and cook until brown (1-2 minutes). Be careful when flipping, you may need to put it back together by flattening with the spatula.

Tip: Make the batter ahead and place in the fridge overnight, it will be easier to work with, and makes for a quick breakfast!

Share on
Previous Post Next Post

You may also like


  • Reply Wendy

    I’m definitely going to try this one!

    February 14, 2017 at 6:55 pm
    • Reply

      Let me know how it is! So easy!!

      February 15, 2017 at 3:01 am

    Leave a Reply