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Mini Vegan Chicken Biscuits

Vegan Mini Chicken Biscuits

Course Breakfast
Cuisine American
Keyword Biscuit
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 13 mini biscuits



  • 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!


  • 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!