We roasted a large chicken for dinner and Susan made a stock with the carcass. A couple of days later we used the leftovers to make chicken stew. It’s really soup slightly thickened with tapioca starch and loaded with meat and veggies to the point that you can eat it with a fork. Add dumplings or biscuits and we would have real truck stop food! But, even if you’re not in the middle of a Whole30, dumplings and biscuits are hard to come by in a Paleo world. But surely someone has tackled this missing item, right?
Right! We found a recipe for “Fluffy Biscuits” by Laura Dolson posting as jacksmixedtape. One look at this simple recipe and it was “go for it”. We followed it exactly but had to extend the baking time to 17 minutes (until the toothpick came out clean). We used a Silicone Muffin Pan, greased the cups liberally with Coconut oil and extended the chilling step (Step 2 of the recipe) to about 1 hour. The yield was 5 perfect biscuits.
The texture and appearance of these things is more like a muffin than a biscuit. It has a definite fine “grainy” texture pleasantly reminiscent of bread.
The remaining biscuits (muffins?) went in the ‘fridge. The next day they tasted even better. There is a lot of potential in these little buggers but they are something I’d only want to use in moderation.