Vegan Mini Chicken Biscuits
Servings 13 mini biscuits
Ingredients
- 1 cup almond milk
- 1 tbsp apple cider vinegar
- 2½ cups all-purpose flour
- 5½ tbsp cold vegan butter cut into tablespoons or large chunks | plus more for topping
- 1 tsp salt
- 1 tbsp sugar
- 3½ tsp baking powder
- ½ tsp baking soda
- 1 package Alpha Plant-Based Nuggets
- agave to drizzle optional
Instructions
- Preheat the oven to 450°
- Combine the almond milk and apple cider vinegar together (to make vegan buttermilk) and place in the refrigerator.
- Add the dry ingredients to your blender and pulse a few times to combine.
- Add the vegan butter to the mixture and pulse until the mixture is crumbly.
- Remove the buttermilk mixture from the refrigerator and slowly combine it with the rest of the ingredients. Rotate between adding the liquid and pulsing a few times until the dough is formed.
- Carefully remove the dough from the blender and transfer to a lightly floured surface. Gently spread the dough until it is ¾-1 inch thick.
- Use a biscuit cutter (I used a 2-inch cutter) to cut out the biscuits. Avoid twisting the cutter.
- Transfer the cut biscuits to a baking sheet along with your Alpha Chik'n Nuggets.
- Bake for 10 minutes at 450°, then broil (525°) for about 2 minutes or until the biscuits are lightly browned.
- Remove from the oven and let the biscuits cool for a few minutes before slicing them. Top with additional melted vegan butter.
- Once cool, form your Mini Chicken Biscuits and enjoy!
Notes
- Twisting the biscuit cutter could keep the dough from rising properly.
- For the best results, use chilled ingredients (vegan butter, almond milk...etc.). They perform better in baking.
- Be sure to keep an eye on the biscuits during the broiling time. They could brown very quickly!