These vegan hot chicken biscuits are simple, and easy to make. To see a more detailed video of making the vegan cauliflower chicken watch this video. The type of flour you use for the biscuits will change the texture slightly. So you can see the texture of each, I used white flour for the biscuits in the video, and I used whole wheat pastry flour for the biscuits in the photos here on the blog. Don't want the "chicken" spicy? Use the batter from this recipe.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Breakfast, Main Course
Cuisine: Soul Food, Southern
Servings: 8
Author: Jenné
Ingredients
VEGAN BUTTERMILK BISCUITS
2cupswhite flour or whole wheat pastry flour
1tablespoonbaking powder
1teaspoonsalt
1tablespoonsugar
1cupsoy milk
2teaspoonsapple cider vinegar
1/2cupcold vegan butter
HOT CAULIFLOWER "CHICKEN"
1cupall purpose flour
1tablespoonarrowroot powder or cornstarch
½teaspoonsalt
½teaspooncayenne pepper
½teaspoonwhite pepper
½teaspoononion powder
½teaspoongarlic powder
½teaspoonsweet or smoked paprika
¼teaspoonOld Bay seasoning
1tablespoonnutritional yeast
⅓cuphot sauce
¼cupunsweetened plain soy milk or other non-dairy milk
1tablespoonDijon mustard
5cupssafflower oilor other frying oil
1large head of cauliflowercut into large florets
maple syrupagave, or Bee Free Honee for serving
Instructions
VEGAN BUTTERMILK BISCUITS
Preheat oven to 425°.
In a mixing bowl combine the flour, baking powder, salt, and sugar. Stir well.
In another bowl or cup, combine the soy milk and apple cider vinegar. Stir, and set aside to thicken.
Add cold vegan butter to the flour, and use a pastry cutter to blend the butter into the flour. You should end up with a grainy mix with clumps no bigger than peas.
Pour in the soy milk mix, and use a wooden spoon to quickly stir. Don’t overstir it.
Transfer the dough to a floured surface and form the dough into an oval, about 1 inch thick.
Use a biscuit cutter or small round bowl to cut the biscuit shapes. Re-form the extra dough and continue with the flattening and cutting until you’ve used it all up.
Bake for 13-15 minutes until they’re slightly golden on the bottom.
HOT CAULIFLOWER "CHICKEN"
In a medium-sized mixing bowl combine the flour, arrowroot powder, salt, cayenne pepper, white pepper, onion powder, garlic powder, paprika, Old Bay, and nutritional yeast.
In another bowl combine the hot sauce, soy milk, and Dijon mustard and whisk until creamy.
Heat the frying oil in a large dutch oven or fryer. It should be around 350°.
Use one hand to carefully dip a cauliflower floret into the wet mixture, then drop it into the flour mixture. Use your other hand (it should be dry) to coat it completely. Dip it back into the hot sauce mixture, and again into the dry mixture, keeping one hand devoted to wet and one to dry.
Carefully lower the twice coated cauliflower into the hot oil. Repeat with remaining cauliflower until you can’t fit any more into the pot. Cook for about 4-5 minutes, until the pieces are golden.
Transfer fried cauliflower to a large plate covered with two sheets of paper towel to absorb excess oil.
Continue to cook the remaining cauliflower.
Serve in a biscuit, and drizzle on maple syrup before eating.