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!