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Happy National Buttermilk Biscuit Day! I have so many recipes for biscuits on here, but y’all… these are one of my favorites. Why? A cheddar biscuit, amazing. Then vegan fried chicken? Heck yes. Follow it up with pickled green tomatoes & chipotle hot honey?! SIGN ME UP BABY! I know this recipe seems intimidating because it is long, since we’re doing everything from scratch here, but don’t worry! I’ll give you some store-bought tips and tricks to make this even easier for you if you don’t want to make everything from scratch!

I’m really excited to announce that this recipe is in collaboration with Follow Your Heart! They’re one of my favorite brands, and I’ve gotten so many requests to make more recipes using their products from y’all, since they’re so accessible across the US. The product I used in this recipe is their new finely shredded cheddar shreds! They’re so dang good and really send this recipe over the top!

The recipe is below and it’s already a lot to look at, haha. So I’ll spare you the details here! But let’s talk about hacks shall we? I know not everyone may be able to make all of these items on their own so I’ll let you know my favorite vegan hacks to get this done!

For the biscuits, the Annies Canned Biscuits & The Sweet Hawaiian flavor of Pillsbury Canned Biscuits are both vegan! Those would both work, but you wouldn’t be able to fold the cheese into the muffin, but you can pack all of it on top of the muffins mid-way through baking time to get nice and melty! Turns out almost as good as homemade, and is definitely a time saver!

For the chicken, it won’t be the same because there’s no “store bought vegan fried chicken”. The best options I could recommend would be getting local vegan fried chicken from a restaurant near if you if it exists & use that, or just use crispy chicken patties or any chicken tenders (those probably will have the most similar breading!). You can also use oyster mushrooms (not king oyster) or cauliflower if you want a sub for vegan chicken itself to make at home!

For the fried green tomatoes, there are several options to get some shipped to you online/on amazon! Just always double check ingredients to make sure they’re vegan. You can also usually find them if your local farmers market has a pickle person!

The chipotle hot honey isn’t necessarily possible to purchase, but it is SO easy to make, you should be good to go there!

I hope these little hacks help you on your chicken biscuit adventure, but trust me when I say the homemade versions are well worth it!

But that’s it! Super easy, super delicious, and definitely something amazing to make when you’re in need of some delicious chicken & biscuits, or really any time, let’s be honest. Once again, I just want to give a big thanks to Follow Your Heart for sponsoring this recipe and allowing me to share it with y’all! It’s truly delicious. As always, if you make this, make sure to tag me @plvntfood / #plvntfood and tag @followyourheart as well, so we can all see it! Love y’all with my cold little heart.

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Cheddar Buttermilk Biscuits with Fried Chicken, Pickled Green Tomatoes, & Chipotle Hot ‘Honey’

These Cheddar Buttermilk Biscuits with Fried Chicken, Pickled Green Tomatoes, & Chipotle 'Hot' Honey are SO good you won't even know they're vegan!

Author Brianna Claxton of PLVNTFOOD

Ingredients

Cheddar Buttermilk Biscuits

  • 2 ½ cups all purpose flour
  • 2 tbsp baking powder
  • 1 tsp kosher salt
  • ½ cup very cold vegan butter cubed
  • 1 cup + 2tbsp regular unsweetened soy milk
  • 1 tbsp apple cider vinegar
  • 2 tsp agave nectar
  • ½ cup Follow Your Heart Cheddar Shreds

Fried Chicken

  • 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
  • 4 tbsp nutritional yeast
  • 3 tbsp yellow mustard
  • 3 tbsp pickle brine
  • 1/2 cup water
  • 2 tbsp baking powder
  • 1-2 lbs vegan chicken *I used gardein chicken scallopini cut in half so they fit on a biscuit
  • 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
  • 1/2 tablespoon black peppercorns
  • 1/2 teaspoon turmeric
  • 1 tablespoon sugar
  • 2 tablespoons kosher salt

Chipotle Hot ‘Honey’

  • ½ cup agave nectar
  • 4 tbsp chipotle hot sauce

Instructions

Cheddar Buttermilk Biscuits

  1. Preheat your oven to 425F.
  2. In a measuring glass, add your soy milk & apple cider vinegar. Mix and set aside for 10 minutes to create buttermilk.
  3. Place the flour, baking powder, and salt together in a large bowl or in a food processor. Whisk or pulse until combined.
  4. 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.
  5. 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)
  6. 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.
  7. 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.
  8. Place them on a parchment lined baking tray & brush with the tops with the remaining 2 tbsp of buttermilk.
  9. Place in the oven for 15 minutes, or until the biscuits are golden brown on top.
  10. Allow to rest for at least 5 minutes before cutting open.

Notes

  1. 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!

Fried Chicken

  1. Mix together salt, onion powder, black pepper, garlic powder, ground sage, poultry seasoning, paprika, nutritional yeast, and all purpose flour together.
  2. In a separate bowl, mix together your mustard, pickle brine, water and 1/3 cup of the seasoned flour mixture & whisk to combine. This mixture should be roughly the consistency of pancake batter, a little thinner.
  3. Add your baking powder to your seasoned flour mixture, and whisk to combine.
  4. Line a baking tray with parchment paper or a cookie cooling rack to rest your chicken on when you’re done dredging.
  5. Dip your chunks of frozen gardein chicken scallopini 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.
  6. Heat up your oil in a deep fryer or deep pot to 350F. Place 2-3 pieces of chicken 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 chicken & make sure to salt each piece directly as it comes out of the fryer.

Pickled Green Tomatoes

  1. Wash a wide-mouth 1-quart mason jar and and its lid in hot soapy water, then rinse and let air dry.
  2. Slice the tomatoes and pack them tightly into the jar.
  3. 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.
  4. 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’

  1. Mix the two ingredients together until well combined.

Assembly

  1. 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!

Published by PLVNT

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