||View printable version of this recipe View all Gluten-Free Recipes
An alternate recipe for Garlic Cheese Biscuits
5 chicken breast halves
1 tsp. salt
6 bay leaves, divided
1 tsp. minced garlic
½ C. gluten-free flour blend of your choice
2 Tbsp. olive oil
2 carrots, finely diced
1 stalk celery, finely diced
1 small onion, diced
½ to 1 C. frozen corn
½ to 1 C. frozen peas
2 gluten-free chicken bouillon cubes
½ C. cream or half-and-half
1 package Fahlstrom Farms GF Garlic Cheese Biscuit mix
1 tsp. salt
1 Tbsp. chopped chives
½ C. buttermilk
Place chicken, salt, peppercorns, 3 bay leaves, and garlic in a dutch oven. Cover with water. Bring to a boil, then simmer for 1 hour until chicken is tender. Remove chicken from broth to a cutting board to cool. Strain the broth and reserve. Cut chicken into bite-size pieces and reserve.
Wipe out the stock pot, then add the olive oil. Heat over medium heat, then add carrots, celery, 3 bay leaves and onion. Simmer until vegetables are tender. Add flour and stir until veggies are coated. Slowly add 4 C. of broth and bouillon cubes. Continue to stir until slightly thickened. Add chicken, peas and corn. Cook an additional 5 minutes. Add cream. Add additional broth as needed to be sure it is slightly "soupy". Bring to a gentle boil.
Heat oven to 375 degrees.
In a medium bowl, combine Garlic Cheese Biscuit mix, 1 teaspoon salt and chopped chives. In another bowl beat eggs and buttermilk with a fork. Pour into biscuit mix and stir until well mixed.
Using two tablespoons, drop dumpling batter into broth. Dip the spoons into the broth each time to keep batter from sticking. Don't crowd dumplings; drop them in a single layer. Cover tightly with a lid and bake for 25 minutes. Don't peek!
Serve in soup bowls and enjoy!
Recipe adapted from www.fahlstromfarms.com