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2 ¼ c gluten free flour blend

1 ½ t baking powder

¾ t baking soda

¾ t salt

3 T organic grass-fed ghee or Miyoko’s vegan butter, melted

~1 ½ c dairy free buttermilk  (1 ½ c unsweetened almond milk + 1 ½ T apple cider vinegar)

Unrefined avocado oil for cooking
1 medium onion, diced
3 carrots, peeled and diced
3 celery stalks, sliced thin
1 medium zucchini
3 stalks of rainbow chard, kale or collard greens
Meat of 1 organic rotisserie chicken, chopped
1 qt. organic chicken broth
2 T organic Miyoko's butter
2 T organic brown rice flour
1 c organic unsweetened almond milk
Organic chicken bouillon concentrate to taste (I used about 2 T)
Chopped herbs for garnish (optional)


Place the dry ingredients in a medium bowl and mix with a rubber spatula to combine. Add the melted ghee and stir. Starting with about ¾ cup, stir in the non-dairy buttermilk. Keep adding buttermilk, a little at a time, until the mixture forms into a soft dough and set aside. 

Warm a large pot over medium-high heat. Coat with avocado oil then add onions and the next 3 ingredients. Season with a generous pinch of salt and pepper and cook, stirring with a wooden spoon occasionally, for about 5 minutes until tender. Add greens, chicken, and broth and bring to a boil.

In a separate medium saucepan, add the butter. Once melted, add the brown rice flour and mix with a rubber spatula until incorporated (it should look like wet sand). Pour in almond milk and bring to a boil. Cook, stirring often, until a thick gravy forms. Season to taste with salt and pepper.

Stir gravy into the large pot of stew and season to taste with salt, pepper, and chicken bouillon. 

Using an ice cream scooper, drop the biscuits onto the top of the stew and turn down to medium-low heat. Top with chopped herbs then cover with a lid and cook for about 30-40 minutes until biscuits are cooked through and the stew is thickened. Serve immediately.

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