Step 1

To cook the chicken breast, we are just going to boil it in a large pot of water. Place enough water into a pot to cover your chicken and bring it to a boil.

Step 2

Drop in the chicken and cook until it reaches temperature. I cooked mine for about 20 minutes.

Step 3

Once it has cooked, place it into a large bowl and shred with 2 forks or use a stand mixer with a paddle attachment.

Step 4

You want this chicken to be processed down into small pieces and not stringy so if you need to pass a knife through it a few times after shredding, do it.

Step 5

Mix in ½ cup of buffalo sauce and stir to incorporate. Let it cool before adding it into the biscuit dough.

Step 6

Oat flour is simply oats blended up until they are in a flour consistency. You can buy this preground from the store but it is much more expensive than if you do it yourself. Placing rolled oats in a high powered blender for 30 seconds is all it takes.

Step 7

In a large bowl, mix all of the dry ingredients together. Add the oat flour, parsley, garlic powder, baking soda, and salt. Note that I have this recipe written to use 3g of salt. The amount of salt you use can be affected by the saltiness of your buffalo sauce and cheese. This is not a large amount of salt because the buffalo sauce I use has quite a bit. You can always take a small taste of the dough and adjust as needed.

Step 8

Whisk the contents of the bowl together to evenly distribute and break up any clumps.

Step 9

Wash and cut your green onions into a small dice. Once I get the onions diced up, I like to take my shredded cheddar cheese and add it to the pile of onions and continue to chop so the cheese gets broken down into smaller pieces as well.

Step 10

In a separate bowl, beat the eggs. Add the eggs, onions, shredded cheese, and cottage cheese to the bowl with the dry ingredients.

Step 11

Mix the dry and wet ingredients together. When most of the flour has been mixed in, you can dump in the chicken and continue mixing until everything is well incorporated.

Step 12

I got 80 biscuits out of this recipe. I had enough dough to fill 4 sheet pans. Give the sheet pans a light layer of oil or line with parchment paper to prevent stickage.

Step 13

To form the biscuits, I used a 1oz (30g) sized cookie scoop. This will make the process so much easier on you. If you don't have one, you can use a couple of spoons to form them into mounds, but the cookie scoop is way easier.

Step 14

Scoop the biscuits onto the sheet pans and give them about 2 inches of space between them. You'll likely have to bake these in batches so as you get a couple of trays filled up, you can move them into your oven.

Step 15

Bake at 375℉ (190℃) for 15-17 minutes or until the tops begin to turn golden brown.

Step 16

While the first batch is baking, continue to scoop out the remaining dough until it has all been used up. Bake the last couple of trays after the first round has completed. Allow the biscuits to cool on the counter.

Step 17

Consolidate all of the biscuits onto one tray, it is okay if they are stacked on top of each other, and move them into the freezer. Freeze the biscuits uncovered until they are frozen solid to prepare for vacuum sealing.

Step 18

Once frozen solid, move the biscuits into a Fresh and Save bag or container, remove the air, and store in Snack City in your freezer. The flash freezing is a necessary step or else the biscuits will get smushed when you vacuum the air out.

Step 19

The biscuits will keep for months as long as you store them properly and keep any air out.

Step 20

The biscuits can be reheated in the microwave, air fryer, or oven. If you want a softer bite, use the microwave. For a crispier biscuit, use the air fryer.

Step 21

I microwave the biscuits straight from the freezer for 60-90 seconds. If I air fry them, I do 7-10 minutes at 375 °F (191 °C)