Minutes Prep time: 30
Minutes Total time: 45
Servings: 4
Difficulty: Intermediate
PAM® Original No-Stick Cooking Spray
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon granulated sugar
4 tablespoons cold Earth Balance® Vegan Buttery Sticks, cut in small pieces
3/4 cup plain soymilk
1-1/2 tablespoons cider vinegar
2 tablespoons Earth Balance® Vegan Buttery Sticks, melted
8 Gardein® Ultimate Plant-Based Chick'n Tenders
4 Vlasic® Snack’mms® Mini Kosher Dill Pickles
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 225 mg | 22% |
| Carbohydrate | 56 g | 19% |
| Cholesterol | 0 | |
| Total Fat | 26 g | 40% |
| Iron | 5 mg | 27% |
| Calories | 548 kcal | 27% |
| Sodium | 1372 mg | 56% |
| Protein | 22 g | 44% |
| Saturated Fat | 8 g | 38% |
| Sugars | 5 g | 1% |
| Vitamin C | 0 |
Preheat oven to 450°F. Spray baking sheet with cooking spray. Stir together flour, baking powder and salt in medium bowl. Cut in cold Earth Balance with a pastry cutter or forks until it is in pea-sized pieces.
Pour vinegar into soymilk. Make a well in the center of the flour mixture and pour in 1/4-cup soymilk mixture. Gently mix until all the flour is moistened, adding more soymilk as needed until dough is tacky and no dry flour remains.
Turn biscuit dough out onto a floured surface and shape into a smooth ball. Roll dough into a 10-inch circle. Cut four 3-inch circles of dough and place on baking sheet. If desired, use scraps to make one extra biscuit. Brush tops with melted Earth Balance. Bake vegan biscuits until golden brown, 12 to 15 minutes.
Bake plant-based chick’n tenders according to package directions. Split biscuits in half and fill with chick’n, skewer a pickle through the top with a toothpick. Serve your vegan chick'n biscuit sandwiches and enjoy!
Ultimate Plant-Based Chick’n Biscuit Sandwich
