November weather and impending finals call for comfort food. Chicken and biscuits is just the thing! It was a childhood favorite for us. With a little modification, it can be grain-free and just as delicious as when my mom made it.
To make the biscuits, I used the recipe for pizza dough. Form into 1/3 cup sized balls and bake at 425 degrees F for 12 minutes until the peaks are light brown.
Meanwhile, boil bite-sized pieces of chicken until fully cooked. This takes about 20 minutes.
For the white sauce:
2 tablespoons butter
4 tablespoons garbanzo and fava flour
1 1/4 cup milk
1 vegetable (or chicken) bouillon
Melt the butter in a sauce pan and whisk in the flour. Continue to whisk over medium heat and add in the milk. Add the bouillon and let it dissolve. When the sauce has become thick, add the chicken.
Oh my! My mouth is watering just looking at that meal!
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