Vegan Cheddar Biscuits with Fried Chick’n, Green Tomatoes, & Chipotle Hot ‘Honey’
- 2 ½ cups all purpose flour (can sub gluten free flour)
- 2 tbsp baking powder
- 1 tsp kosher salt
- ½ cup very cold vegan butter cubed
- 1 cup + 2 tbsp regular unsweetened soy milk
- 1 tbsp apple cider vinegar
- 2 tsp agave nectar
- ½ cup Follow Your Heart Dairy-Free Finely Shredded Cheddar
- 1 tbsp sea salt
- 2 tbsp onion powder
- 2 tbsp black pepper
- 2 tbsp garlic powder
- 2 tbsp ground sage
- 4 tbsp poultry seasoning
- 2 tbsp paprika
- 2 cups all purpose flour (can sub gluten free flour)
- 4 tbsp nutritional yeast
- 3 tbsp yellow mustard
- 3 tbsp pickle brine
- ½ cup water
- 2 tbsp baking powder
- 1-2 lbs frozen vegan chicken pieces (big enough to fit between biscuits)
- canola oil for frying
Pickled Green Tomatoes
- 4 large green tomatoes, cut into slices
- 3 garlic cloves
- 1 cup white vinegar
- 1 cup water
- 1 teaspoon dried dill
- ½ tablespoon black peppercorns
- ½ teaspoon turmeric
- 1 tablespoon sugar
- 2 tablespoons kosher salt
Chipotle Hot ‘Honey’
- ½ cup agave nectar
- 4 tbsp chipotle hot sauce
Cheddar Buttermilk Biscuits
- Preheat your oven to 425°F.
- In a measuring glass, add your soy milk & apple cider vinegar. Mix and set aside for 10 minutes to create buttermilk.
- Place the flour, baking powder, and salt together in a large bowl or in a food processor. Whisk or pulse until combined.
- Add the cubed butter and cut into the dry ingredients by using a pastry cutter or pulsing on the food processor, until a coarse crumb forms.
- Make a well in the center of the mixture. Pour 1 cup of the buttermilk in along with your agave. Stir everything together until just about combined. DO NOT over work the dough. The dough will look like shreds and be very crumbly. (do not do this step in a food processor)
- Turn the dough out onto a clean, floured surface & gently mold it into a rough looking rectangle using your hands. Fold one side into the center, then the other side to the center (folding in thirds). Rotate the rectangle the other way, and repeat.
- Flip over and press into a rectangle and gently roll it out until it’s roughly ¾” thick. Cut out 6 biscuits with a biscuit cutter.
- Place them on a parchment lined baking tray & brush with the tops with the remaining 2 tbsp of buttermilk.
- Place in the oven for 15 minutes, or until the biscuits are golden brown on top.
- Allow to rest for at least 5 minutes before cutting open.
You can either fold the cheddar in with the biscuit dough, just add it to your dry ingredients, or you can sprinkle a little cheddar on top of the biscuits the last 5 minutes of baking so the cheese melts! Or feel free to do both!
- Mix together salt, onion powder, black pepper, garlic powder, ground sage, poultry seasoning, paprika, nutritional yeast, and all purpose flour together.
- In a separate bowl, mix together mustard, pickle brine, water and ⅓ cup of the seasoned flour mixture & whisk to combine. This mixture should be roughly the consistency of pancake batter, a little thinner.
- Add your baking powder to your seasoned flour mixture, and whisk to combine.
- Line a baking tray with parchment paper or a cookie cooling rack to rest the chick’n on when you’re done dredging.
- Dip your chunks of frozen vegan chick’n pieces into your mustard mixture, make sure its fully coated, and then dip into the flour mixture to fully coat in that as well. You can dip twice in each mixture if you’d like, but I only did once. Place on your parchment lined baking sheet until you’re ready to deep fry.
- Heat up your oil in a deep fryer or deep pot to 350°F.
- Place 2-3 pieces of chick’n in at a time, and cook for 4-6 minutes or until crispy and golden brown.
- Transfer to a paper towel lined plate and allow to drain while you fry the rest of your chick’n & make sure to salt each piece directly as it comes out of the fryer.
Pickled Green Tomatoes:
- Wash a wide-mouth 1-quart mason jar and and its lid in hot soapy water, then rinse and let air dry.
- Slice the tomatoes and pack them tightly into the jar.
- Peel the garlic. In a small saucepan, combine the garlic, vinegar, water, dill, peppercorns, turmeric, sugar, and kosher salt. Bring to a low boil, stirring occasionally to dissolve the sugar and salt.
- Once dissolved, pour the brine mixture into the jar, allowing the garlic to settle on top of the vegetables. Tap the jar on the counter to release any air bubbles. Discard any remaining brine, or top off the jar with extra water if any tomatoes are exposed at the top. Screw on the lid tightly and allow to cool to room temperature, then store in the refrigerator for at least 24 hours before eating.
- If desired, discard the garlic after 24 hours. Keeps up to 1 month refrigerated.
Chipotle Hot ‘Honey’:
- Mix the two ingredients together until well combined.
- Cut your biscuits in half, add a piece of fried chicken, some pickled green tomato slices, and a drizzle of the chipotle hot ‘honey’ and dig in!