Directions

1. Preheat oven to 400 F.
2. Line a baking sheet with parchment paper.
3. Place the cauliflower rice in a microwave-safe baking dish. Cover with plastic wrap and microwave for 3 minutes.
4. Remove from the microwave, carefully lift the lid or plastic wrap, and stir with a fork.
5. Place a paper towel over the cauliflower and gently squeeze out the excess moisture and allow to cool.
6. In a separate bowl, whisk the eggs, butter and yogurt together.
7. Add the cauliflower and 1 ½ cups cheese and mix until everything is combined.
8. In a separate bowl, mix together the salt, baking powder and flour. Add this mixture to your wet ingredients and combine gently.
9. Add the chives and garlic and mix gently (make sure not to over mix).
10. Scoop approximately 2 tablespoons of the batter and place it onto your baking sheet lined with parchment paper, making sure to keep space between your biscuits.
11. Sprinkle the biscuits with remaining cheddar cheese and bake for approximately 20 minutes or until the biscuits are slightly browned.
12. Place the biscuits onto a cooling rack and enjoy.