Ingredients – Biscuits
2 cups Carbquik
1/2 cup heavy cream
1/8 cup water
Directions – Biscuits
Place dry mix in mixer bowl. On low speed, slowly add liquid until dough forms. Do not overwork dough.
Roll to ½ inch thick sheet. Cut 2 inch circles, place on greased baking sheet.
Bake at 350 degrees for 15 minutes or until golden. Brush tops with butter or oil (optional).
Ingredients – Chicken
1 lbs chicken breasts, cut to biscuit size
⅓ cup dill pickle juice
1 egg, beaten
1 tbsp coconut milk
1 tbsp coconut flour
1 tbsp arrowroot flour
½ tbsp paprika (sweet or smoked)
½ tsp sea salt
½ tsp black pepper
½ tsp onion powder
¼ tsp garlic powder
Coconut oil for frying
Directions – Chicken
Put chicken breast into a large ziplock bag. Pour the pickle juice into the bag. Let it marinate in the refrigerator for at least 2 hours. (I kept it in overnight).
After it’s done marinating, pour the pickle juice out of the bag.
In a small bowl, mix the beaten egg and coconut milk. Pour that into the bag and let it sit for about 10 minutes while you prepare the spice mix.
In another small bowl, mix the coconut flour, arrowroot flour, smoked paprika, salt, pepper, onion power and garlic powder.
Open the bag and drain out as much egg / coconut milk as you can. It doesn’t have to be completely dry because you want something for the spice mix to stick to.
Pour the spice mix into the bag, close the top and shake. This may take a minute or two but you want all the pieces to be evenly coated.
In a large skillet over medium-high, heat a few tablespoons of coconut oil until the oil is very hot. Add a single layer of chicken (being careful not to crowd it) to the pan and fry on each side for about 3 minutes or until it’s completely cooked through.
Makes about 4 to 6 chicken biscuits.