Melt 2 tablespoons butter in frying pan. Add diced onion, celery, carrots, cauliflower rice,
Heat broth separately.
Sprinkle gelatin over broth to thicken it.
Add in a tablespoon of dijon mustard. Stir to incorporate.
Cook on low for about fifteen minutes, adding in vegetables and chicken.
As the broth is cooking down, make the biscuits.
Add 3 tablespoons minced parsley. Reserve some for final garnish.
Once the chicken mixture is creamy enough, add golden baked biscuits to top serve.
Make sure you use biscuits crispy right from oven. If you make them in advance, reheat in oven to make they browned and crispy.