Hey, everybody, it's "Thee Burger Dude." And today, I wanna show you how I make a honey butter chicken biscuit, but vegan. Now, if you're unfamiliar
with this amazing creation, it hails from Texas, from a
little place called Whataburger, which is a Texas institution, much in the same way that
In-N-Out is for California. Now I'm sure by veganizing
it, I'm messing with Texas, but I'm also fairly sure that I'm making a few Texas vegans happy,
so it probably evens out. It's also one of the
rare meals where the name is literally the
components of the sandwich. You got your honey butter,
your chicken and your biscuit. And speaking of biscuits,
let's get to making them. So this biscuit recipe
is actually an adaptation of one that I saw by "Southern Living." I'll leave the link in the
description for the original. But I basically veganize it and had to tweak a few
of the measurements. But the first thing we're gonna do is make a vegan buttermilk. So start with some unsweetened plant milk, and then we're gonna add
some apple cider vinegar, and we're gonna give that
a stir and then chill that in the fridge, it's
gonna help it thicken. We're also going to use
some self-rising flour. If you don't have or don't
want to get self-rising flour, I'll leave a link in the
description for an alternative. We're also gonna freeze our butter. I froze mine overnight, and then we're gonna grate
it with a cheese grater. And just make sure you don't
slice off your knuckles. And then carefully get all
the butter out of there, and it might stick to itself
a little bit, but that's okay. We're gonna just add it to
the flour and stir it around. We're gonna try and
separate it as best we can. I don't know if it's
because it's vegan butter, but it was a little bit stickier
than the non-vegan butter that they used in the original recipe, but everything turned out great. If it is a little bit clumpy,
you can go ahead and break up those bigger pieces with a
pastry cutter, like that. And now what we're gonna do is, we're gonna throw this bowl in the freezer for about 10 minutes. You really wanna keep your
vegan butter nice and cold so it doesn't melt. And then after it's been chilling in the freezer for about 10 minutes, we're gonna make a well in the center and then we're gonna add
in our vegan buttermilk, it's nice and thick now. And after that, the original recipe, they say to stir this 15 times, because it's very important not to under or overwork your dough. And I found that the
dough got a little dry, so I had to add in about two
tablespoons more of my milk. And, you know, I'm not a biscuit master, but it turned out good anyways. I don't know if I'm under
working or overworking the dough, but regardless, these turned out great. So I did something right, I suppose. So after you have your
dough nice and mixed up, we're gonna dump it onto
a floured work surface. And we're just gonna shape it into a rough rectangle, like this. Get a rolling pin. And as you can see here, I did add probably a
little bit too much liquid 'cause my dough is quite
sticky, but that's all right. What we're gonna do is just
get a little bit more flour on top of there and that's gonna fix it. And what we're gonna do now is, we're just gonna roll it out
and then fold it over itself, like you just saw me do. And we're gonna do that five times and that's gonna help create
those nice flaky sorta layers. So just continue to roll this
out and fold it over itself. I think I said five times, five
times is what worked for me. And depending on how thick and
big you want your biscuits, you're gonna wanna use a
different size cookie cutter and you're gonna want to roll it to a different size thickness, but for me, I rolled them
to about 3/4 of an inch, as you can see here. And then I'm using a 3 1/2
inch cookie cutter as well, and that rendered out about six biscuits, plus one little nub biscuit that we're gonna show a little bit later. And you do wanna flour up
your cookie cutter as well so it doesn't stick. I only did it once, but it seemed to be okay
through all of these. Now once you got your
biscuits punched out, use that excess dough, and
you're just going to reroll that. And then you're gonna get out
as many biscuits as possible. And once you got all your
biscuits punched out, line a baking sheet with
some parchment paper and make sure that they're
touching, like I got them there, that's gonna help them rise. Bake them at 475 degrees Fahrenheit for about 10 minutes, take them out. And then we're gonna
some melted vegan butter and we're just gonna
brush the tops of them. This is gonna do two things. One, it's gonna make it taste better, 'cause butter makes
everything taste better. And two, it's gonna help it brown a little bit better as well. So bake that for another
five to eight minutes or until they look something like this. Brush on some more of that
vegan butter, because why not? And then I have this little
baby biscuit on the left here that I wanted to use
as a little taste test, just to make sure they turned out good. I was burning my fingers,
but I didn't care. And I mean, just look
at that, it's beautiful. And if you've never made biscuits before, I really, really highly
recommend giving this a shot, it's a lot easier than you might think. And it's totally worth it, much, much better than
those, you know, frozen, canned biscuits that you get some times. So let them rest on a wire rack. And I'm just gonna go
ahead and break apart one of the bigger biscuits just to show you what this looks like. And man, oh man, that thing was so good. I was telling myself, I
wasn't gonna eat this, you know, I was gonna wait till I make the finished sandwich,
but I totally ate it. I couldn't help myself. They were so good. They don't even need butter, they're probably better
with a little bit of butter, I mean, they're basically half butter, but you know, more butter the better. Now on to the fried chicken, and I'm using my trusty
friend, Gardein, here. You could use whatever you
like, I'm using these strips. And I feel like, I think I got about seven of those strips and just
thawed them and mashed them. You do wanna thaw them,
either in the fridge overnight or you could leave them
out on the countertop for about an hour or so. You just want them to be, you know, pliable and malleable enough that you conform a
patty, like I have here. And I got about three
patties out of one bag. So let those hang out in
the fridge for a while while we put our dredging
station together. So we're gonna do another
bit of the vegan buttermilk. And one trick that I
learned was after you mix up your apple cider vinegar
and your plant milk, and I think I put some hot sauce in here? Did I not put hot sauce? There we go, there's good old Frank's. So after you whisk it, go ahead
and throw it in the fridge. For some reason, science, when
you chill this in the fridge, it gets a lot thicker
than if you just leave it on the countertop like I usually do. So this was a cool little trick
that I learned on accident. And now we're gonna get a bit of flour and a bit of corn starch, followed by a little bit of baking powder, and some Cajun seasoning. You can use whatever seasoning you like. Personally, I like using these
kinds of pre-mixed seasonings because a lot of times
in fried chicken recipes, it's like 11, 12, 13, 28 spices, and it's just takes a long
time and I'm very lazy, so I prefer doing it this way. Give that a whisk, and
then we're going to add in our vegan buttermilk that's
been chilling in the fridge. And next all we got to
do is dredge our chicken. So do a double dredge, first
in the wet then in the dry, and then just repeat, shaking
off the excess in between. You just wanna make sure that you get it all nice and coated. And then what we're gonna do is, we're actually gonna
store these in the fridge for another 10 minutes
while we heat up our oil. So I recommend an oil like
peanut, or canola, or vegetable, you don't wanna use olive oil. And then we're gonna just drop
one of those dudes in there. And we're gonna fry it up
for about five minutes or so, or until it looks something like that, golden brown and just
begging you to eat it. You're gonna let that rest on the wire rack with your biscuits. And now all we gotta do is put together the coveted honey butter. And for this, you can use vegan honey, if you can find some like me, I found this stuff on Etsy. It's a little pricey, you
can also make it yourself, I'll leave a link in the description for a vegan honey recipe. You can also use a Agave, which will come together in a pinch, as well as some maple syrup. Now will this tastes like honey? No. Will it still be super
freaking delicious? Absolutely. So do whatever you like, whatever you got on hand is gonna work, and mix in about 1/2 cup of
room temperature vegan butter with about 1/4 cup of
whatever vegan honey. Give that a mix. And if you want to, you can heat it up so that it will do something like this. If you want to be
dramatic and do this kind of fun sort of drizzling, otherwise you can just
spread on your biscuit and eat it like a boring
Barry, but you know? Who's boring Barry? I
just made that person up. I don't know who they are. Regardless, however you
put on your honey butter, it's gonna be delicious. And I mean, just look at this thing. It is, without a doubt, one
of the best things I've eaten, I can't even, since forever. It's just one of the best
things I've ever eaten, in my entire life. I mean, you've got this amazing biscuit, fried chicken and honey butter. You know, everyone is a star on this one. It's like an amazing power trio, and I really think y'all
should give this recipe a try. If you do, let me know how it went, tag me in your photos on Instagram and I'll see you all next week. (rock music)
