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Paleo Honey 'Butter' Chicken Biscuit

Paleo Honey 'Butter' Chicken Biscuit

There are two Texas staples in my book: Whataburger and Siete. Seeing that I eat Paleo 90% of the time and my Whataburger days are long past me (only because my stomach can’t handle it), it was only natural that I created this combo. I breaded these bad boys in Siete chips for that perfect crunch + drizzled (okay smothered) honey infused ghee on top + all sandwiched between a fluffy paleo biscuit FTW.


Ps.— we like to call a Honey Butter Chicken Biscuit a HUB CHUB down here in Texas ;)

Paleo Honey 'Butter' Chicken Biscuit


For the butter: 

  • 1 cup of ghee

  • 3 tablespoons fresh honey

  • 1/4 tsp ground cinnamon

  • 1/4 tsp vanilla extract 

For the biscuits: (adapted from My Natural Family)

Dry ingredients: 

  • 1 cup almond flour

  • 2/3 cup tapioca flour 

  • 1/2 coconut flour 

  • 1 tsp baking powder

  • 1/4 tsp baking soda

  • 1/4 tsp fine sea salt

  • 5 tablespoons ghee, chilled (stick in the freezer for 20 minutes)

Wet Ingredients: 

  • 1/2 cup cashew milk

  • 1 tsp lemon juice

  • 2 tsp honey

  • 2 eggs

For the Chicken: 

  • 1 - 1.5 lbs of chicken breast tenders 

  • 1/2 cup almond flour 

  • 1/2 tsp fine sea salt

  • 1/2 tsp ground cinnamon ‘

  • 2 eggs, lightly beaten 

  • 1 bag of Siete’s Sea Salt Tortilla Chips, crushed into bread crumbs

  • Avocado oil spray


For the Butter: 

  1. Combine all of the ingredient in a mixing bowl. Using a handheld or stand mixer, whip the ingredients together. Spoon the mixture onto plastic wrap or parchment paper. Roll into a log and refrigerate for an hour, minimum, or up to 2 weeks in the refrigerator. 

For the biscuits: 

  1. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Set aside. 

  2. In a large bowl, combine all the dry ingredients, except the ghee and whisk until combined. 

  3. Slice the ghee into 1/2 inch cubes and add to the dry ingredients. Cut the ghee in using two knives and cutting the butter until the mixture resembles a coarse meal. 

  4. Create a well in the center of the mixture. 

  5. In a medium sized mixing bowl, whisk together the cashew milk and lemon juice and let it sit for 5 minutes (this is the buttermilk). After minutes, add in the honey and eggs. Whisk until well combined. 

  6. Add the wet ingredients into the well of dry ingredients. 

  7. Fold the mixture using a rubber spatula until well combined. Let sit for 5 minutes to allow the mixture to absorb moisture. 

  8. Use a 1/4 cup measuring cup to scoop the batter and then invert it onto your prepared baking sheet. Leave 2 inches between each biscuit. 

  9. Place in the oven and bake for 12-14 minutes or until the tops are golden brown. 

  10. Cool on a wire rack for 5 minutes before slicing open and assembling your honey butter chicken biscuit.

For the Chicken: 

  1. Preheat oven to 425 degrees F. 

  2. In a shallow bowl combine the almond flour, salt, and cinnamon—whisk together with a fork. Set aside.

  3. In another shallow bowl, whisk together the eggs, set aside. In a third shallow bowl, transfer the “breadcrumbs” (site chips), to the bowl and spread flat. 

  4. Begin to batter the chicken tenders, one at a time, by dredging them in the flour mixture, then dipping them in the egg wash, and finally coating them in the “breadcrumb” mixture. Transfer to your prepared baking sheet. 

  5. Spray the tops of the breaded chicken tenders with avocado oil before transferring to the oven to bake for 8  minutes, before flipping on to the other side and baking for another minutes 8-12 minutes, or until the chicken is cooked all the way through (oven temps may vary so pay close attention because you don’t want to burn the breaded chips—if you notice the chips are starting to brown too quickly, simply tent a piece of tin foil over the baking sheet)


  1. Take your biscuits, place the chicken inside. Spoon or spread the honey ‘butter’ over the tops of the chicken tenders, top it off with the top half of your biscuit and ENJOY. 


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