GLUTEN FREE CHICKEN AND BISCUITS + A FEW FAVORITES

Are y’all ready for some basic home cooked comfort food? We are going old school. I hope you don’t mind… I’m not a super precise person and I’m terrible at measuring so this is going to be like cooking with your grandmama. I’m all about throwing some stuff together in a pan and taste as you go. Today I have a few recipes for you and just simple foods that we enjoy for each meal of the day! Nothing fancy just basic meals cooked from semi scratch! I was going to include several recipes for each meal of the day, but figured it would be better to spread the recipes out…for one, not to overwhelm the blog post and for two, so you come back to read more, haha! So stay tuned for more recipes!

Breakfast

Gluten Free Biscuits – Recipe from King Arthur Flour – In the cast iron pan

Ingredients

1 3/4 cups Gluten Free Flour [I used Bob’s Red Mill]

1 tsp xanthan gum

1/2 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

8 tablespoons of cold butter cut into pats

1/2 cup buttermilk

2 tablespoons honey

Directions

Lightly grease your cast iron pan or you can use a baking sheet, or line it with parchment.

Mix together the flour, salt, xanthan gum, baking powder, and baking soda.

Cut in the butter into chunks

Add honey and buttermilk to the dry ingredients. Stir until the dough comes together. Place the dough out onto a piece of parchment or waxed paper that’s been dusted with a little cornstarch.

Fold your dough over about 8 times and pat it to about 1/2 inch thickness. Cut out your biscuits. I like using a mason jar lid. Add the excess until you’ve used up all of your dough.

Preheat your over to 425 degrees and place your biscuits on the baking sheet or in your cast iron pan. You can brush some buttermilk onto the top before baking.

Bake for 15 minutes

I like to drizzle a little honey on top, or some strawberry jam. Butter is delicious too!

Veggie and cheese omelet – I love chopping up some veggies and making a omelet in the cast iron pan with a little cheese sprinkled on top!

Pancakes are another fan favorite around here you can see my gluten free recipe here

Lunch

Grilled Cheese and Soup – I told you we were basic, just good ole’ fashioned grilled cheese sandwiches in a buttered cast iron pan, yum!!

Baked Mac and Cheese – Just a basic mac and cheese recipe and I like to sprinkle panko bread crumbs on top and stick in the oven to get it a little crispy

Supper

Chicken and Biscuits

Ingredients

Shredded chicken

Chicken broth –

Flour – I used Bob’s Red Mill a couple tablespoons

Butter

Mixed Veggies [chopped or frozen]

Seasonings – salt, pepper, garlic powder, onion powder and herbs de provence.

About 4 small potatoes

Favorite Biscuit recipe

Directions

Start by preparing your biscuit dough. You can use the recipe I shared for breakfast. It’s the King Arthur Flour gluten free recipe from their website.

Next you’ll need shredded chicken. You can use leftover chicken from a roaster or you can cook it in the crockpot. I have done both options. If you cook your chicken in the crockpot, I love using boneless skinless chicken thighs (chicken breast works too). I pour in a little bit of chicken broth into the crockpot and season my chicken with salt, pepper, garlic powder, onion powder and herb de provence. Then just cook low and slow all day. Shred your chicken and set aside.

Start with a preheated cast iron pan. 10 inch works best. Melt about a TBSP of butter in the pan, covering the surface of the pan. Sprinkle in some flour to make a rue. Then slowly whisk in your chicken broth, I usually eyeball it. You’ll want to make a thin gravy. So just keep pouring until you have your desired consistency. Add in your veggies, fresh or frozen works. I used a frozen mixed veggie. Add in shredded chicken and diced potatoes (pre boiled) While that simmers cut the biscuits. Lay your biscuits on top of your mixture and bake in the oven at 425 degrees for 15 minutes. You can brush the biscuits with a little buttermilk prior to baking.

So glad you stopped by today! Thanks so much, friends!

Blessings,

Bree

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