This is a fantastic recipe for a Biscuit Chicken Skillet Dinner that is both dairy and gluten free!
Author: My Dairy-Free Gluten-Free Life
3cupscooked shredded organic chicken mixed with your favorite brown gravy in a large skillet.We use this dairy, egg, gluten free organic brown gravy mix!
1.5cupsof cooked carrots spread across the top of the chicken
1cupnut milk or plain dairy free yogurt
1tablespoonfresh lemon juice
2cupsplus 1/8 of a cup of gluten free flourplus one extra tablespoon to sprinkle on the counter
1heaping teaspoon of Himalayan salt
4tablespoonsdairy free ‘butter’we use Earth Balance or coconut oil
Preheat the oven to 450 degrees.
Mix the yogurt (or nut milk) with lemon juice and allow to rest for a few minutes.
Stir together the flour, baking soda & powder along with the salt.
Cut or break in the dairy free butter or coconut oil until the flour starts to ever so slightly seem damp and stick when squeezed together in your hand.
Slowly add in the yogurt (nut milk) and lemon mix with a spatula or wooden spoon. You’ll want the batter to be slightly wet and sticky.
Turn out onto a lightly floured surface, turn over on itself a few times, avoid rolling and over working the dough.
Press down until the dough is about 2/3 of an inch thick then cut out as many biscuits as needed to cover most of the top of the skillet. I push the left over dough into a quick circle and add it to the rest.
Optional: add a little more dairy free butter or avocado oil and salt to the top of the biscuits.
Bake at 450 degrees for 12 to 14 minutes or until the biscuits are golden brown on top and cooked through when you carefully lift one up and check the underside.