Biscuits & chicken goop deliver low-carb comfort food.

Here’s a new and speedy comfort food recipe of my own invention, featuring two of my favorite food groups: low-carb biscuits and goopy gravy!

To begin you have to make a batch of CarbQuik drop biscuits. This involves mixing ⅔ cup of water with 2 cups of CarbQuik until it forms a dough. (I use my bread machine for this. It takes about 90 seconds.) Divide the dough into six wads, drop onto an ungreased nonstick cookie sheet and flatten slightly. Bake for 13 minutes at 375°. Presto … YOUR BISCUITS HAVE ARRIVED!

While your biscuits are in the oven you can make the goop.

• 3 tablespoons butter or margarine
• ¼ cup rehydrated chopped onion
• ⅓ cup CarbQuik
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 cups chicken broth
• ½ cup unflavored Almond Breeze almond milk
• 2 boneless skinless chicken breasts, cubed
• 2 cups rehydrated freeze-dried mixed vegetables

In a nice pot simmer the cubed chicken and broth until the chicken is cooked, maybe about 10 minutes. In another nice pot heat the butter and rehydrated onion. Stir in the CarbQuik, salt and pepper until well-blended. Gradually add the broth, chicken and milk and stir until thick. Add the veggies. Heap everything on top of three CarbQuik biscuits. Refuse to share if necessary.

A couple of final thoughts. First, if you don’t have freeze-dried mixed vegetables you can substitute any cooked mixed vegetables. I use freeze-dried because I’ve got a pantry full of this excellent crapola from Shelf Reliance. Second, enjoy the leftover biscuits for a bedtime snack shmeared with low-carb Jok ’n Al blueberry fruit spread from New Zealand. You can pretend you’re eating jelly doughnuts.