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Vegan Honey Butter Chick’n Biscuit

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This sandwich is a Whataburger Classic. Flaky, fluffy biscuits, vegan honey butter and fried chick’n? What else could you possibly want?? Let’s make a VEGAN Honey Butter Chick’n Biscuit.

If you’re not familiar, Whataburger is a Texas institution, and the Honey Butter Chicken Biscuit is one of their most popular items, and after making one, I can see why!

This is one of those dishes where the name is literally the ingredients. A deep fried piece of Chick’n smothered in Honey Butter on a dang Biscuit! ⁣⁣⁣ ⁣⁣⁣ My girlfriend requested I make something from her home state of Texas and the first thing I thought of was Whataburger. “Ooooh, Honey Butter Chicken Biscuit!” she said. I didn’t know what that was, but I liked everything I heard!⁣⁣⁣

These might seem like they take a bit of time, and maybe they do compared to most of my other posts, but I can guarantee it’s worth it! Unless you eat all 6 – 8 biscuits you’ll have some leftover, and same with the honey butter!

The Biscuits

If you’ve never made Vegan Biscuits before, I urge you to give this a try instead of using the frozen canned biscuits. They are infinitely better and honestly, they aren’t that hard!

This recipe is adapted from this ONE by Southern Living. I simply veganized it and adjusted the liquid a bit. They are just so ridiculously easy and delicious! I mean just look at ’em!

I recommend using a stick of butter since this will be easier to freeze and grate.

You’ll need self-rising flour for this recipe, or you can try this substitute by King Arthur HERE.

the honey butter

For the Honey Butter, I’m using some Vegan Honey, recipe HERE! Or you can simply use Agave or Maple Syrup instead. Once you mix the (room temperature) vegan butter and vegan honey, you can use as is, or melt it a little if you want it to be runnier, up to you!


  • Use a heavy bottomed pot (Stainless SteelCast IronCarbon Steel etc)
  • I highly recommend a Deep Fry Thermometer to monitor the oil temp.
  • Use a neutral tasting, high smoke point oil (Canola, Vegetable, Peanut etc.)
  • Make sure to use UNSWEETENED plant milk. I like RIPPLE the best.
  • Add flour as needed to thicken the vegan buttermilk mixture.
  • Shake off the excess flour and batter when you dredge.
  • Fry a test nugget to test the seasoning and adjust as needed.
  • Let the chick’n rest on a Wire Rack after frying to prevent soggy chick’n.


  • Don’t leave the pot unattended.
  • Keep children away from the pot.
  • Don’t fill the pot more than halfway with oil. Don’t overcrowd it as well.
  • Turn the handles of the pot away from you to avoid accidental spills.
  • Keep a lid nearby so you can cover the pot if it catches fire.
  • Never use water to put out an oil fire.
  • Get a Fire Extinguisher just to be extra safe. This isn’t just good for deep frying, but for having in the house in general!


If you want to see about alternatives to deep frying, check out my BEST WAYS TO FRY VEGAN CHICKEN post!

I’m using Gardein Scallopini filets in this recipe, but you could just as easily use my recipes for Tofu Fried Chick’n or my recipe for Fried Seitan Chick’n or even my recipe for Fried Oyster Mushrooms.

Here’s a handy dandy video!

If you are interested in recommendations for Kitchen Gear, Spices & Pantry Items, or what I use for my Photos and Videos, please click HERE!

This post contains affiliate links, at no additional cost to you! Anything I earn will be put back into making recipes and videos for y’all. Thanks buds!

Vegan Honey Butter Chick’n Biscuit

Thee Burger Dude
5 from 4 votes



  • 1/2 cup one stick vegan butter (frozen)
  • 2 1/2 cups self rising flour*
  • 1 1/4 cup unsweetened plant milk plus more as needed
  • 1 Tbsp apple cider vinegar
  • 2 Tbsp melted vegan butter
  • * for self-rising flour substitute check the recipe notes.

Fried Chick’n

  • 2 bags Gardein Chick’n Strips thawed or Vegan Chick’n of choice.
  • 1/2 cup flour⁣
  • 1/2 cup cornstarch
  • 1 Tbsp baking powder
  • 1-2 Tbsp cajun seasoning⁣ or of choice
  • 1 cup plant milk unsweetened
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp Texas Pete or hot sauce of choice
  • Oil for frying⁣

Honey Butter

  • 1/4 cup vegan honey or agave, syrup
  • 1/2 cup vegan butter melted for runny honey butter or room temp for a firmer texture


  • Preheat oven to 475 F.
  • To make the biscuits, grate your frozen butter and combine with the flour in a bowl. Break up any large clumps of butter with a fork or pastry cutter. Add to a freezer for 10 minutes.
  • Combine your unsweetened plant milk and apple cider vinegar to create a vegan buttermilk and refrigerate for 10 minutes as well.
  • Make a well in your flour / butter mixture and pour in the vegan buttermilk. Stir around 15 times, adding a bit of plant milk if it's too dry and crumbly.
  • On a floured surface, form your dough into a rectangle, then roll out your dough. Fold it in half over itself. Repeat this step 5 times.
  • Depending on how thick your want your biscuits, roll out your dough to 1/2" or 3/4" thick. Dip a a cookie cutter (I used a 3 1/2" cutter) into some flour, then cut out your biscuits. Re-roll the excess dough and cut out more biscuits. You should get either 6 large biscuits, or 8-10 smaller biscuits.
  • Place biscuits on a parchment lined baking sheet, making sure they're touching to help them rise. Bake them for 10 minutes.
  • Brush some melted vegan butter on top, then bake the biscuits for another 5-8 minutes or until golden brown.
  • Let them rest on a wire rack until cool enough to handle.
  • For the fried Chick'n, mash about 7 of the thawed Gardein chick'n strips into a patty. You should get about 3 patties per bag. Place them on a plate and refrigerate.
  • Prepare your dredging station. Combine the apple cider vinegar, hot sauce and plant milk, then refrigerate for 10 minutes to create the buttermilk.
  • In another bowl, combine the flour, cornstarch, baking powder and seasoning.
  • Heat up some frying oil to 375 F in a large pot or deep fryer.
  • Once oil is up to frying temperature, dredge your chick’n strips in the flour, then the buttermilk, shake off any excess, and repeat to Double Dredge. Carefully add to oil and fry until golden brown. Once fried, let them rest on a cooling rack.⁣
  • Combine ingredients for the vegan honey butter. You can serve at room temperature for a firmer texture, or microwave for a few seconds (be careful, it will melt quickly!) to get a runnier texture.
  • After chick’n has cooled for a bit, split biscuits in half, smear both biscuits with honey butter, add your chick'n, more honey butter if you’re feeling saucy and ENJOY!
Keyword vegan breakfast, vegan chicken, vegan chicken biscuit, vegan honey butter chick’n biscuit
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