Biscuit Topped Broccoli Cheddar Casserole

Prep Time 10

Cook Time 35

Total Time 45

Course Dinner, Lunch, Main Course

Servings 8 , give or take

2 eggs
¼ cup butter
2 tbsp milk (I use almond milk)
2 cups almond flour
2 tsp baking powder
½ tsp salt
1 tsp garlic powder
1 tsp onion powder
+ 1 tbsp melted butter with dried rosemary & thyme (to brush on the biscuits, optional)

2 tbsp olive oil
1 sweet onion, chopped
4 cups broccoli florets, chopped
2 cups shredded carrots
3 garlic cloves, diced
2 cups chicken broth (can sub veggie broth)
2 tsp garlic powder
2 tsp onion powder
2 tsp salt
1 tsp pepper
2 tsp dried thyme
2 tsp dried rosemary
3 cups shredded cheese (I use a block of raw/organic/grass fed sharp white cheddar)
2 tbsp tapioca flour/starch or arrow root
¼ cup water

Prepare the biscuit topping by combining all of the ingredients together in a large bowl. Set aside.
Preheat your oven to 350°F.
Shred your cheese. Set aside.
Prepare/chop your veggies, then add them a cast iron braiser or oven safe sauce pan and sauté until fragrant.
Add in the filling ingredients aside from the cheese, the tapioca starch/flour and the water. That will be used to thicken the filling later.
Turn the stove heat up slightly to bring the filling to a simmer for a few minutes.
Mix together the water and tapioca starch/flour to form a paste. Slowly pour this into the skillet in three separate portions, mixing frequently as you go. This will thicken the filling.
Stir in the cheese until fully incorporated. Be sure your veggies are soft, then turn off the stove heat.
Using your hands, separate the biscuit dough into 7-8 balls. Flatten each ball into a disc and space out on top of the casserole.
Top the biscuits with melted butter and dried herbs mixture (optional).
Bake uncovered for 15-20 minutes.
Serve warm and enjoy! You can store leftovers covered in the fridge then reheat in the microwave.