Fluffy & Flaky Vegan KFC Style Biscuits

Fluffy & Flaky  Vegan KFC Style Biscuits

There is nothing more comforting that super fluffy, southern buttermilk biscuits! (‘KFC’ sytle). You can eat it with your favourite Vegan ‘KFC’ “chicken” and some fries on the side. Of course, these are treats you can make once in a blue moon, so don’t start making them every day. I’m watching you!

This recipe will yield approximately 6 to 8 small-medium size biscuits. Don’t feel tempted to double the recipe, try it out first and if you like it (which I am sure, you will) you can make more.

So enough with the introduction, let’s start!


2 cups of all purpose flour.

¼ teaspoon of baking soda

1 tablespoon of baking powder

1 teaspoon of salt

6 tablespoons of VERY COLD margarine or Vegan butter (cut it in small pieces)

1 cup of Vegan buttermilk (very easy to make, just measure one cup of VERY COLD unsweetened plant-based milk, add one tablespoon of vinegar, stir and keep it in the fridge until you are ready to use it).

Maple syrup or pancake syrup (optional)


The KEY to the success of this recipe is in the margarine/Vegan butter and Vegan milk. Both need to be VERY COLD, particularly the margarine. So you need to work a little fast, remember we live in the Caribbean so once anything cold is out of the fridge things tend to warm up very quickly. Therefore, if you feel your ingredients are not cold enough, feel free to put them in the freezer for a few minutes. Do NOT take the margarine or milk outside until you are ready.

Preheat your oven to 230 degrees Celsius or 446 Fahrenheit (yep, it needs to be hot).

In a large bowl; combine the flour, baking soda, baking powder and salt. Whisk until well combined. Add the margarine and using a pastry cutter or a fork, cut the margarine into the flour until it resembles crumbs. Add the milk mixture and very carefully mix until it forms a very soft dough (do not overmix). Pour the dough into a light-floured board and knead the dough by folding it in layers (this is an important step because it is what makes biscuits flaky). Fold it around 7 times. You can add a little more flour if the dough is too stick.

Pat the dough out into the shape of a rectangle, if you want high-rise biscuits then your rectangle needs to be thick-ish (around 1 inch). Using a floured biscuit cutter or a cup (as I do) cut out circles like if you are making cookies. DO NOT TWIST THE CUTTER.

Place biscuits in a greased baking sheet and bake for around 13 minutes (mine took 15 minutes, it all depends on your oven). As soon as they are done, you can brush them again with a little margarine if you want (optional).

If you want a nice twist to it, before you bake them brush them gently with maple syrup or pancake syrup if you have, just a little bit. Brushing them with maple syrup will cause your biscuits to brown nicely and will add a very gentle, sweet little touch. So yummy!

The batch I made today is already gone so can’t wait to make more.

Hope you like them! 🙂

Scrumptious Vegan KFC Style ‘Chicken’

Scrumptious Vegan KFC Style 'Chicken'

Today, I have for you a super yummy recipe that takes a little patience to make but it is worth it at the end so don’t rush it! 🙂

I am pretty sure if you are reading this it is because you are craving some comfort food like Vegan Pasta Alfredo,  my absolute scrumptious chocolate cake or what I am about to introduce you now: A super crunchy Vegan version of KFC!

Of course, no animals were hurt in the process. Like anything else, it is not something you should be eating often but instead once in a blue moon due to the fact that it is deep fried.

Having said that, let’s dive into today’s recipe.

NOTE: This is a recipe you need to start the DAY BEFORE  the actual date you wish to eat it.


1 large block of medium-firm tofu (very important, if it is firm or soft will not work)

Around 1 ½ to 2 cups of Vegan “chicken” broth or any Vegan “chicken” (if you cannot find it, you can choose a veggie broth but might not have the exact same taste).

2 cups of unsweetened plant-based milk,

2 tablespoons of vinegar

Oregano or Italian seasoning

Garlic salt

Black pepper


Around 2 cups of all-purpose flour

Oil for frying


  1. Take the tofu package and place it in the freezer (unopened). Let it freeze completely until solid. After this is done, remove it from the freezer and allow it to defrost fully. Repeat this process twice. This step is essential for the success of your recipe (so do not skip it) because freezing it twice will change the texture of the tofu to a meaty-like texture and allow any flavours to soak beautifully.
  1. After the tofu is defrosted completely, open the package and drain out all the liquid. You need to ensure all the water is out. Pat it dry with a clean cloth. If you have a tofu presser, use it to squeeze as much water as possible, you want the tofu to be dry. Be gentle with it though. If you don’t have a tofu presser, use two cutting boards and place the tofu in the middle and press to remove all the liquid. Once you finish this process, use a kitchen cloth to drain it again.
  1. Break up the tofu with your fingers into medium sized pieces. You will see that the texture of your tofu changed completely and it no longer crumbles but instead you can easily break it.
  1. You should have around 7 or 8 pieces. In a pirex dish add the tofu pieces with enough space between each piece. Pour the chicken broth (room temperature) on top of the tofu and let it soak.
  1. In a bowl add your plant based milk with the vinegar, stir and wait for approximately 6 or 7 minutes until it curdles (your buttermilk). Set aside.
  1. Take a large bowl and add the flour along with all the spices listed in this recipe.   I eyeball when cooking (most of the time) so just add a little bit of everything. Mix everything together.
  1. Take one piece of the tofu without much liquid, add it to the milk mixture and then to the seasoned flour making sure every side is coated well. Repeat these steps with the rest of your tofu pieces.
  1. Now, you are ready for the second round. This time you can add some crumble corn flakes to the flour to give it more crunch although this is an optional step. Take your pieces one by one and repeat the process stated in #7.
  1. Deep fry the tofu in hot oil until a nice crunchy and golden brown crust has been created. It should take around 5-6 minutes per side but it all depends on how hot your oil is. Make sure to turn the pieces around so it cooks evenly on all sides.
  1. Serve it with French fries, onion rings or simply with some creamy Vegan mashed potatoes.

Moist & Delicious Vegan French Apple Cake


I tried to make this for the first time today and it came out great! I hope you enjoy it as much as I did. This makes enough for an 8 or 9 inch cake pan (the one you use for a layer cake) so it is going to be quite small. If you want to make it bigger, please feel free to double or triple the recipe. It is between a cake and a tart to give you an idea of how it will be. The taste: Absolutely scrumptious!

Let’s get started.


1 cup all-purpose flour

1 teaspoon baking powder

¼ teaspoon of sea salt

3 chia seed ‘eggs’ (to make 3 chia ‘eggs’ mix 3 tablespoons of chia seeds in a small ball and add 9 tablespoons of water. Mix and let it rest for 10 minutes until it becomes a jelly paste).

¾ cup of sugar

½ cup of melted margarine or Vegan butter

3 large peeled, deseeded apples cut into small cubes.

1 tablespoon of lemon juice

1 teaspoon of vanilla extract/essence


The first thing you need to do is make your 3 chia ‘eggs’ since they will take a little while to thicken up.

Then grease your pan and turn on the oven to 375F (190C).

In a bowl, whisk together the flour, baking powder and salt. Set aside.

In another bowl, add the chia seed ‘eggs’, the sugar and the vanilla extract and whisk well for a minute or two. Forget about how it looks, I know it looks grey! It won’t look like that after baking.

Whisk half of the flour mixture into the “egg” mixture and combine carefully. Then add half of the melted margarine and continue mixing. Add the other half of the flour, mix and then add the other half of the margarine.

In a bowl, combine the apples with the lemon juice and then add them to the flour mixture and fold them in. Spread evenly the top. You can sprinkle a little sugar on top.

Bake for around 35-40 minutes or until you insert a toothpick and come out clean. Let it cool completely before serving. You can add sprinkle  confectioners’ sugar on top or eat it as it is!

Yum yum! 🙂