The other day, we were having a hard time deciding what to make for breakfast… We knew we wanted something savory, but we weren’t sure what. Eventually, I remembered we had a bag of Beyond Meat chicken strips in the freezer, and when I asked Taryn what we could do with those, she immediately replied, “I can make biscuits!!!” And thus, this recipe was born.
As I’ve mentioned before, I’ve been trying out recipes on my parents. I’m lucky if I can even get them to try something vegan, let alone like it… Well, my mom and my dad loved these chicken biscuit sliders. My dad ate a few of them and said, “I completely forgot I wasn’t eating real chicken!”
Typically, when you southern-fry something, you dredge in buttermilk or eggs and flour and/or bread crumbs. To veganize this recipe, I used cashew cream instead of dairy or eggs. It wasn’t quite a buttermilk or an egg substitute, but it worked perfectly!
Special thanks to Gourmet Nuts and Dried Fruit for providing the cashews for this recipe!