flour mixture into the egg whites. Use a large spoon or
ice cream scooper to scoop out and form the dough
into 2-inch-round biscuits, making sure the butter stays
in separate clumps.
- Place the biscuits on top of the chicken mixture
in the skillet. Bake for 12 to 15 minutes, until the
biscuits are golden brown. Serve garnished with thyme
and a drizzle of melted ghee. - Store extras in an airtight container in the
refrigerator for up to 3 days. Reheat in a baking dish in
a preheated 350°F oven for 5 minutes or until warmed
through.