Must Try! Vegan Copycat Chick-fil-A Chicken Biscuits

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat flour adds fiber and nutrients.

vegan butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

plant-based milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Soy milk is often more affordable.

chickpea flour

🥗Healthier: lentil flour

💰Cheaper: regular flour

Lentil flour is nutrient-dense and high in protein.

Add all the dry ingredients into a bowl and stir together well.

Add vegan butter into the bowl and cut the butter into the flour using a fork until it resembles sand.

If the butter is too soft, refrigerate the mixture for 10-20 minutes to cool it down.

Add the vegan buttermilk (plant-based milk mixed with apple cider vinegar) and stir until just combined, forming a ball with the dough.

Flour the surface and turn the dough onto it, then flour the top of the dough.

Push the dough down to about 3/4 inch thickness using your hands or a rolling pin.

Use a biscuit cutter to cut out pieces of dough, folding and re-rolling the remaining dough as needed.

Place the biscuits onto a baking sheet and position it on the top rack of the oven.

Prepare the tofu by thawing and pressing it, then separating it into halves for chicken-like pieces.

Marinate the tofu in a mixture of pickle juice, sugar, and water for a few minutes, ensuring not to soak it too long.

Mix the seasoning ingredients in a bowl until fully blended.

Prepare the dredge by combining vegan butter and vegan buttermilk in a bowl.

Coat each piece of tofu in the seasoning, then dip it into the dredge, and finally coat it in the breading.

Deep fry the tofu until golden brown, ensuring it is fully cooked and crispy.

Assemble the biscuit by placing the fried tofu on the biscuit.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens