Chicken and Biscuits: gluten free, dairy free

Name: Chicken and Biscuits: gluten free, dairy free
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 2 cup almond flour (finely ground, blanched); 4 tbsp arrowroot powder (or tapioca); 4 tbsp lupin flour; 1/2 tsp baking soda; 1/2 tsp sea salt; 1/4 tsp baking powder; 4 tbsp grass fed butter (or ghee or coconut oil, melted); 1/2 c milk (of choice, I used cashew); 2 large eggs; 1 tbsp butter or ghee (melted); 1 tbsp coarse sea salt ((like Maldon)); 1 1/2 pounds shredded chicken; 3 tbsp olive oil; 3 carrots, (diced (about 1½ cups)); 4 celery stalks, (½-inch dice (about 1½ cups)); 1 medium yellow onion, (diced (1½ cups)); 2 tsp minced fresh rosemary; 3 tbsp arrowroot powder (or tapioca flour); 1 1/2 cups chicken broth; 1/2 cup milk of choice ((I used cashew)); 1 cup fresh or frozen peas; 1 1/2 tsp sea salt; 1/2 tsp black pepper

Instructions

Prep:40minCook:40min

Chicken and Biscuits is the cozy Fall recipe you didn’t know you needed! My family loves this gluten free, dairy free and blood sugar friendly take on the classic NYT Cooking recipe. "The chicken and veggie filling is hearty and the biscuits are tender and dumpling-like on the bottom." This satisfying recipe is one the whole family will love and scores a 9 or 10 on my Levels CGM!

Updated at: Thu, 10 Apr 2025 19:45:00 GMT