Cooking Directions

• Preheat oven to 450.
• Heat the oil in a large skillet over medium high heat. Add the ground chicken, ½ teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon sage. Cook for 5-6 minutes, using a wooden spoon to break up the chicken, until cooked through. Drain any fat. Set aside.
• In a large mixing bowl, add the gluten free flour, baking powder, remaining ½ teaspoon salt, pepper, and rosemary. Mix to combine.
• To the same bowl, add the eggs, cottage cheese, shredded cheddar, milk of choice, and 1 teaspoon apple cider vinegar. Stir well to combine.
• Add the cooked ground chicken and fold it in to combine.
• Spray a large baking sheet with avocado oil. Drop the biscuits onto the baking sheet using a spoon. You should have 12 biscuits total.
• Combine the egg and water to make the egg wash. Brush some of the egg wash over each of the biscuits.
• Bake for 13-15 minutes until the edges are beginning to brown and they have puffed up a bit. Let them cool completely. Enjoy!