A change to make it easier or have fewer steps. Instead of chicken breasts, use ground chicken and steam it in a steamer. 15 mins on high, and the chicken was cooked through. Saves a lot of efforts of shredding and cutting.
Idk, I’ve been using Zwilling and personally can’t get behind the bags. I really like the glass and plastic containers, but the bags are just too fragile to be worth IMO.
@@appo9357 similar to Mgamerz’s comment, a high percentage of the bags fail upon first use. Additional uses seem to produce failures somewhere between 2-4 uses. The best use of these IMO if you were dead set, would be to have one large one that you don’t open often, with a smaller regular bag that you take from until it’s empty. But you still risk bag failure so I have stopped buying new bags.
@@quotient9974 too fragile? i've been using the small and medium size ones for a few years and never had any leaks or breaks or anything. maybe you got a bad batch?
If you are short on time and lucky enough to have a grocery like HEB. You can find pre-shredded rotisserie chicken breast in a package in the deli section. That plus packaged oat flour makes this come together really easy. Great recipe Josh.
Just made these. Pretty tasty, but didn’t get much buffalo flavor in the finished product. Subbed out about 1/2 cup of freshly chopped parsley for the dried (I happened to have it). My scoop produced 56 biscuits for the recipe. It’s fine on the buffalo flavoring, I can just add some hot sauce on top when serving. Nice recipe, Josh!
So very thankful that you use oat flour for your stuff. Gluten Free snacks are hard to come by and you just build your recipes around it, intentionally or not. Thank you.
Older baking sheets develop a seasoning over time similar to a cast iron pan. They not only hold onto to heat better but if you take good care of them they can create a nonstick surface.
Update: Tried it by adding dill, bacon, and swapping the buffalo for apple cider vinegar. I severely under seasoned them. Forgot to account for the fact that the buffalo sauce was contributing to a lot of the salt in these. Next time I'll try cooking small pieces and tasting before finalizing. Should have known better. I think it's promising though.
Had a question about those vacuum bags. Are they reusable? I've had other reusable bags (non-vacuum sealed) and they were a pain in the ass to clean out, so I've stopped using them for open food items.
Whoa! Josh, did I see your sporting a stache? Be sure not get any cheese or buffalo sauce stuck in it. Recipe sounds great and I have most of the ingredients right now. Thanks for another great recipe. I always watch the vids so if the boss beats ya it's not my fault. Just sayin'
Consider investing in a silicone slip mat 😉 For me they don’t hit the spot as is. As someone ever mentioned the buffalo flavor didn’t really stand out. Will probably try whipping up some kind of yogurt dipping sauce which would amp up flavor and complement that crunch!
How do you avoid them sticking to each other during flash-freeze step? They freeze together for me even when they lightly kiss one another, and seems like you just dump them into a mound.
i usually just nicely stack them before flash freezing and then if they do stick together, its very lightly and can be easily broken apart by tapping on the counter
Recently, on a similar recipe, the response was there was no known substitute, however they mentioned some use only egg yolks, as most people with egg allergies react to the egg whites, not the yolk. It was followed with the disclaimer - to be safe, you shouldn’t eat either part because even when separated, the yolk is likely to have some of the white’s proteins in it. I don’t have an egg allergy, nor do I have personal knowledge, but I’m sharing the information for those who are unaware. ✌️
A change to make it easier or have fewer steps. Instead of chicken breasts, use ground chicken and steam it in a steamer. 15 mins on high, and the chicken was cooked through. Saves a lot of efforts of shredding and cutting.
Id try a pressure cooker
I use ground chicken for similar recipes, don't even need to steam or boil, just mix it in raw and cook for a bit longer than he does.
Anyone that's hesitant on the Zwilling it's so worth it. Definitely want to try this recipe. Thanks.
Idk, I’ve been using Zwilling and personally can’t get behind the bags. I really like the glass and plastic containers, but the bags are just too fragile to be worth IMO.
@@quotient9974do they fall apart over time?
Mine don't seem to reliably vacuum seal. After a day, about 50% of the time the bag is clearly no longer sealed.
@@appo9357 similar to Mgamerz’s comment, a high percentage of the bags fail upon first use. Additional uses seem to produce failures somewhere between 2-4 uses.
The best use of these IMO if you were dead set, would be to have one large one that you don’t open often, with a smaller regular bag that you take from until it’s empty. But you still risk bag failure so I have stopped buying new bags.
@@quotient9974 too fragile? i've been using the small and medium size ones for a few years and never had any leaks or breaks or anything. maybe you got a bad batch?
If you are short on time and lucky enough to have a grocery like HEB. You can find pre-shredded rotisserie chicken breast in a package in the deli section. That plus packaged oat flour makes this come together really easy. Great recipe Josh.
Made these today. I used the mixture and put in a muffin pan, made 24. Had my doubts that they would be dry, not at all! Real good
Just made these. Pretty tasty, but didn’t get much buffalo flavor in the finished product. Subbed out about 1/2 cup of freshly chopped parsley for the dried (I happened to have it). My scoop produced 56 biscuits for the recipe. It’s fine on the buffalo flavoring, I can just add some hot sauce on top when serving. Nice recipe, Josh!
You can make a low calorie buffalo dipping sauce... that's what I plan on doing.
I fked up Josh, I accidentally stocked my snack city with chips and cookies 😭
So very thankful that you use oat flour for your stuff. Gluten Free snacks are hard to come by and you just build your recipes around it, intentionally or not. Thank you.
I'd never heard of putting oats in m blender and using it for flour before finding this channel. It's really useful!
For the oats, I do the same thing with TMPM baked oat dishes and it tranforms the dish into a more baked good adjacent dish.
This recipe looks like a hit, will have to try these soon.
Everyone loves these. They smell so good when I warm them up. Thanks for the guide!
Snack City Playlist ❤
The reason it stuck to your dark pans but not the silver one is because dark pans get significantly hotter than light ones in the same oven
Wow, today I learned
Older baking sheets develop a seasoning over time similar to a cast iron pan. They not only hold onto to heat better but if you take good care of them they can create a nonstick surface.
I love watching these knowing damn well i will never make any of these snacks
I think this would be good with a few kernels of corn. I know this ups the carbs but YUM!
Looks great. Think I might try replacing the Oat flour with power flour.
Thank you Josh - very cool!
I like this guy lot of different recipes
Fantastic!
Thank you👍🏻
Josh thanks you. My snack city is ever expanding 😊😊😊
Boil those chickens in some good spicy or mushroomy broth for even more flavour. Could just be a cube.
Man this video came a day too late, I just went grocery shopping to restock my own snack city. I gotta make these next time!
Mmm, meat cookies
Josh, It’s been too long!!! Thank you. 🙏🏾
Yum as always!
I've developed my own snack city thanks to you, popular stand out of mine are egg rolls and crab rangoons, though annoyingly that requires deep frying
The ultimate snack recipe 🙌
Would it be a straight swap if you uses Greek yogurt instead of cottage cheese?
Yes
start your chicken in cold water and then bring to a boil, and turn down to a simmer for 30 to 45 minutes for the most tender chicken.
No use queso cattage, pero quedó delicioso igual. Buenas recetas!
I chopped the chicken in my food processor and it worked fine
Mustache
lol
@@TheMealPrepManual i've been rocking mine since feburary but tbh i'm getting tired of trimming it; bout to just nix it.
@@Jacket84 I shaved my off yesterday... I kept feeling like there was something on my lip... There was... LOL!
This looks like a gem. I might even have everything to make it right now.
Saving for later bc I'm hungry 😅
Now I want to try making a chicken, bacon, ranch sandwich in this oat biscuit form.
Update: Tried it by adding dill, bacon, and swapping the buffalo for apple cider vinegar. I severely under seasoned them. Forgot to account for the fact that the buffalo sauce was contributing to a lot of the salt in these. Next time I'll try cooking small pieces and tasting before finalizing. Should have known better. I think it's promising though.
Thx
Just thought about how great a pop tart-like snack would be for snack city, basically just pie crust, jam, and frosting…
Had a question about those vacuum bags. Are they reusable? I've had other reusable bags (non-vacuum sealed) and they were a pain in the ass to clean out, so I've stopped using them for open food items.
Do you think this would be good for a kids snack (8yr old)? If so any recommendation on a simple sauce to use instead of hot sauce?
Whoa! Josh, did I see your sporting a stache? Be sure not get any cheese or buffalo sauce stuck in it.
Recipe sounds great and I have most of the ingredients right now. Thanks for another great recipe. I always watch the vids so if the boss beats ya it's not my fault. Just sayin'
Use baking paper to line your pan
LETSGO NEW UPLOAD
What blender are you using ?
Zwilling effinigy. It’s on this page www.zwilling.com/us/the-meal-prep-manual-and-zwilling/?src=zwilling_tmpm
Noooooo, not the chevron mustache…you look so good without it. 😢
Wonder how good these would be in a Red lobster cheddar bay chicken biscuit version?
Newwwww resident 🎉
Do you have a book
Could you use coconut flower on this if you're on a bariatric diet?
No it won’t work
@@TheMealPrepManual Darn. Ty for answering.
Do you have time and temp for reheating in the oven?
are there options for the cottage cheese?
Chicken bouillon instead of salt? Can I also use some celery? Love this recipe.
You could put a little in. Not too much though cause you don’t wanna water it down.
@@TheMealPrepManual I get that. Thank you.
i wonder if these "biscuits" would be good with sausage gravy. Chicken biscuits with sausage gravy?? thats protein wins.
Any alternatives to 2% cottage cheese?
Greek yogurt
I was going to ask the same thing
Is this possible with almond flour? Oats are too high in carbs. Thanks!
I’m not sure as I’ve never tried it. My intuition says it would lead them to being too heavy.
@@TheMealPrepManual maybe I give them a try and let you know!
Consider investing in a silicone slip mat 😉 For me they don’t hit the spot as is. As someone ever mentioned the buffalo flavor didn’t really stand out. Will probably try whipping up some kind of yogurt dipping sauce which would amp up flavor and complement that crunch!
How do you avoid them sticking to each other during flash-freeze step? They freeze together for me even when they lightly kiss one another, and seems like you just dump them into a mound.
i usually just nicely stack them before flash freezing and then if they do stick together, its very lightly and can be easily broken apart by tapping on the counter
possible to use GF 1:1 flour instead of the oats?
Yeah that should be okay
It prob will work but I wonder to what degree since most of them have xanthan gum already added
elbow grease is better than any past, present and future high tech
i'm going to highly fucking disagree with this. personally i prefer to make it as easy as possible on myself, but you do you.
@@Jacket84 Good grief, why do people have to be such pig mouths, and for no reason whatsoever?
I can't eat eggs, what would you suggest to replace eggs in this recipe?
Recently, on a similar recipe, the response was there was no known substitute, however they mentioned some use only egg yolks, as most people with egg allergies react to the egg whites, not the yolk. It was followed with the disclaimer - to be safe, you shouldn’t eat either part because even when separated, the yolk is likely to have some of the white’s proteins in it. I don’t have an egg allergy, nor do I have personal knowledge, but I’m sharing the information for those who are unaware. ✌️
Flax eggs might work
Buffalo Chicken *WHAT?*
Bisoots as the French would say
Scones for our British brethren.
Biscuit?
Parchment paper
Food
Day 999 of begging for more big boy recipes
This seems needlessly complicated considering ground chicken is a thing. Sounds good, though.
It may be different where you live but chicken breast is often much much cheaper than ground chicken.
A man has fallen into a river in snack city
That’s impossible. All the rivers in Snack City are frozen solid
A man has frozen in the river in snack city
Cmon Josh you thought I wasn’t going to comment… WHERE IS THE BIG BOY MEAL?
❤️💪
3:05 the label on the side never says "baking soda." I sure hope this editor has a safety fund!
Uh oh. My boss is going to beat me
so nice to see one of your little videos where you don't hold a fork like an absolute muppet
Give me a break I have bursitis
What is snack city?
The concept of making something high in protein but lazy methods to make it is counterproductive
first
Early
Lost me at boiled
This was a lot of work and made a lot of product for something that tastes awful.
I hate recipes where the first ingredient is add 1.235800394 lbs of chicken to boiling water.
Dude just make it simple.
1 pounds, 2pounds.
I’m devastated
@@TheMealPrepManuallol
this is NOT kosher. you must not eat eggs and chicken in the same meal.
He didn't say it was
Bring proof if you speak the truth.
You're sounding like a bigot right now smh. Don't be an antisemite.
Mix the chicken in with their babies! Do it!!