These tasty little biscuit cups are great at home or on-the-go. They do freeze well, so go ahead and make extras for later.
Ingredients:
- 2 boneless, skinless chicken breasts (cut into small pieces)
- 2 Tbsp taco seasoning (separated into 1 Tbsp portions)
- 1/4 Cup sweet onions (finely diced)
- 3 Cups Pamelas gluten free Ultimate baking and pancake mix
- 1 Cup milk
- 3/4 Cup butter (softened)
- 1/2 Cup shredded cheese
- cilantro (optional)
Directions:
- Preheat oven to 400 degrees F.
- Cut butter into the mix. Stir in milk and 1 Tbsp of taco seasoning. Set aside.
- In hot cast iron skillet over medium-high heat, cook chicken pieces with 1 Tbsp of taco seasoning and 1/4 cup of diced onions until chicken is no longer pink.
- Grease 12 muffin tins. Divide biscuit dough evenly between the muffin tins. Create a cup by pressing dough into bottom and up sides of muffin tins.
- Divide chicken between the 12 cups.
- Top with shredded cheese and a sprinkle of cilantro.
- Bake for 15 minutes.
- Serve with sour cream and tomatoes, if desired.
This recipe is featured in The Christian Home – Issue 48
[…] Columnist-Heather presents Gluten Free Chicken Taco Biscuit Cups at Marine Corps […]
Yum. These would be great for a picnic!
Briana recently posted..Mornings With Jesus Giveaway
Hi Heather, this is a really neat idea! Just pinning it now. Thanks!
Jodi Stewart recently posted..Crunchy Gluten Free Chocolate Chip Cookies
Do you think they would freeze well?
I’ve had good luck with freezing them. For best results, reheat them in a toaster oven or oven.
Not sure exactly what goes in the bis quick? Is it the milk and the butter? Or do I follow directions on box ?
You cut the butter into the all purpose mix like you would do if you were making biscuits. Then you add in 1 Tbsp of taco seasoning and the milk.
Heather L recently posted..Asian Black Beans and Rice