Here is a delicious Keto Classic Homestyle Chicken and Biscuits recipe. You wont believe this is actually keto and low carb friendly.
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2 ribs chopped celery
1/4 cup chopped white onion
2 TB chopped fresh thyme( dried may be substituted)
1TB garlic powder
1TB poultry seasoning
1TB almond flour
1tsp arrowroot powder, or 1/4 tsp xanthum gum
2 cups chicken broth
1/2 cup heavy cream
2 1/2 cups cooked chicken(breast, thighs or combination…may also use rotisserie if desired)
1/2 cup mixed veggies(I used peas, carrots, and corn)
In a dutch oven, or any other oven-safe large cooking pot, melt the butter….sauté the celery, and onion until translucent. Add the herbs, almond flour, and arrowroot or gum…..stir well to combine, and let cook for one minute to remove the “flour” taste. Slowly stir in the chicken stock and bring to a simmer for 10 to 15 minutes to allow thickening.
Add the heavy cream and continue to simmer 10 additional minutes. Add chicken and mixed veggies. Set aside on low to prepare the biscuit topping.
1 1/2 cups almond flour
1 TB garlic powder
1 1/2 tsp. baking powder
3 TB cold butter (diced into cubes)
1/4 cup of heavy cream
1/2 cup sharp cheddar cheese shredded
Cut (incorporate) the cold butter into the dry ingredients until well combined to a “sandy” texture. You may use a fork, a pastry blender, or your fingers for this step…..Make a well in the center of your bowl….Add the heavy cream 1/4 cup, and egg. stir into dry ingredients, do not over mix. Add 1/2 cup shredded cheese, stir to combine. Drop by spoonfuls, or hand formed balls of dough onto the surface of the stew mixture to form an even topping. Leave enough space between dough balls as they will puff up in the oven.
Cook at 350 degrees for 20 to 30 minutes or until golden brown and cooked through, but not tough. Serve warm.