I made a giant pot of creamed chicken with loads of veggies, and I really like to pour it over a biscuit. Not having any biscuits on hand here is what I made and it was a nice compliment to the creamed chicken. I wanted a dense biscuit with crispy edges.
This can be cut down to a smaller portion but since I had so much creamed chicken I wanted to make enough to last me a while.
2 cups of almonds, ground to a flour
2 cups of colby jack cheese shreds
1/3 cup of ground flaxmeal
1/3 cup of corn bran
salt, 1 tsp Baking powder/soda
Turned on the food processor until all was well combined, then added 1 egg and enough heavy cream to make the dough loose and workable.
I patted this out onto a giant cookie sheet with parchment paper about a 1/4 thick, baked at 400 for 10 minutes. Removed it from the pan and parchment paper, sprinkled a small amount of parmesean cheese on top and put it directly on the oven rack for 5 more minutes. Good enough to eat alone, even better with the creamed chicken on top.
This can be cut down to a smaller portion but since I had so much creamed chicken I wanted to make enough to last me a while.
2 cups of almonds, ground to a flour
2 cups of colby jack cheese shreds
1/3 cup of ground flaxmeal
1/3 cup of corn bran
salt, 1 tsp Baking powder/soda
Turned on the food processor until all was well combined, then added 1 egg and enough heavy cream to make the dough loose and workable.
I patted this out onto a giant cookie sheet with parchment paper about a 1/4 thick, baked at 400 for 10 minutes. Removed it from the pan and parchment paper, sprinkled a small amount of parmesean cheese on top and put it directly on the oven rack for 5 more minutes. Good enough to eat alone, even better with the creamed chicken on top.