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Gluten Free Chicken Taco Biscuit Cups

Posted in Gluten Free, and Homemaking

Biscuit Taco Cups

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)

Biscuit Chicken Taco Cups

Directions:

  1. Preheat oven to 400 degrees F.
  2. Cut butter into the mix. Stir in milk and 1 Tbsp of taco seasoning. Set aside.
  3. 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.
  4. 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.
  5. Divide chicken between the 12 cups.
  6. Top with shredded cheese and a sprinkle of cilantro.
  7. Bake for 15 minutes.
  8. Serve with sour cream and tomatoes, if desired.

This recipe is featured in The Christian Home – Issue 48

7 Comments

  1. Lori
    Lori

    Do you think they would freeze well?

    February 4, 2014
    |Reply
    • I’ve had good luck with freezing them. For best results, reheat them in a toaster oven or oven.

      February 4, 2014
      |Reply
      • Lori
        Lori

        Not sure exactly what goes in the bis quick? Is it the milk and the butter? Or do I follow directions on box ?

        February 11, 2014
        |Reply
        • 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 RiceMy Profile

          February 11, 2014
          |Reply

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