Savory Chicken and Vegetable Biscuits - Refrigerator Cookies
Ingredients:
2 chicken breast, cut into thick slices
4 teaspoons virgin olive oil
2 cups barley flour
2 cups rolled oats
4 teaspoons baking powder
4 tablespoons frozen chopped broccoli, thawed
4 tablespoons freshly grated Romano cheese
1 cup organic free-range chicken broth
1/2 cup canola oil
1.) Heat a grill on medium and toss the olive oil and chicken breasts together. Grill the chicken until it has grill marks and is no longer pink inside.
2.) Preheat oven to 325o F.
3.) Measure all the dry ingredients into a mixing bowl and whisk until blended together. Squeeze the excess water from the broccoli and add it and the Romano cheese, stirring until everything is combined.
3.) Make a well in the center of the dry ingredients and add the canola oil. Mix on medium speed until the mixture turns crumbly. Add all of the water at once and mix together to form a dough.
4.) Mix the chicken broth with the left over chicken bits and add canola oil, remove and place in a glass measuring cup. Pulse the chicken in a food processor until it is coarsely chopped. Add the chicken to the broth and stir.
5.) Make a well in the center of the dry ingredients and add the chicken mixture, mixing on medium speed until nicely combined together.
6.) Turn the dough out on to a lightly floured surface and shape into a log, around 2 inches in diameter. Wrap the log in plastic wrap and refrigerate for at least one hour.
5.) When ready to make biscuits, slice the log into 1/8 inch thick biscuits and place on a parchment lined cookie sheet. Bake for 12-15 minutes or until the biscuits are dry and firm to the touch. Turn the oven off and leave the biscuits in for another 20-30 minutes. Remove from the oven and cool them on a baking rack. Store biscuits in an airtight container.