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Vegan Hot Chicken Biscuits
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.
Servings: 8
Ingredients
VEGAN BUTTERMILK BISCUITS
- 2 cups white flour or whole wheat pastry flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup soy milk
- 2 teaspoons apple cider vinegar
- 1/2 cup cold vegan butter
HOT CAULIFLOWER "CHICKEN"
- 1 cup all purpose flour
- 1 tablespoon arrowroot powder or cornstarch
- ½ teaspoon salt
- ½ teaspoon cayenne pepper
- ½ teaspoon white pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon sweet or smoked paprika
- ¼ teaspoon Old Bay seasoning
- 1 tablespoon nutritional yeast
- ⅓ cup hot sauce
- ¼ cup unsweetened plain soy milk or other non-dairy milk
- 1 tablespoon Dijon mustard
- 5 cups safflower oil or other frying oil
- 1 large head of cauliflower cut into large florets
- maple syrup agave, 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.