Perfect Shroom Chick’n & Biscuit Sandwich

perfect chickn biscuit

Nothing like waking up in the morning to the smell of fresh biscuits and something deep fried, the Southern way. I grew up eating like this with a smile on my face…why stop now?



2 cups (250 g) all-purpose plain white flour, plus some for dusting

1 Tbsp baking powder

1 tsp fine sea salt

1/2 cup (115 g) vegan butter, plus some for brushing

1/2 cup (120 ml) rice milk



8 ounces (225 g) chanterelle mushrooms

5 1/2 Tbsp flax meal

1 cup (240 ml) almond milk

1 cup (125 g) all-purpose plain white flour

2 Tbsp fine sea salt

2 Tbsp black pepper

2 Tbsp onion powder

1 Tbsp Cajun seasoning

1 Tbsp garlic salt

Cooking oil 

Sliced pickles, optional

Wicked Mazin’ Mango Sauce


  1. For the biscuits, heat up your oven to 425ºF (220ºC). Whisk the flour, baking powder and salt in a large bowl. Add the butter and cut it roughly into the flour using a pastry cutter, until the mixture is coarse in texture with a few large butter lumps. Make sure the margarine doesn’t melt. Add the rice milk and stir gently just until combined.
  2. Transfer the dough to a lightly floured surface. Pat into an oblong shape that’s about 1 inch (2.5 cm) thick. Using a 2-inch (5-cm) floured cookie cutter, cut the biscuits out and place on a baking sheet. Brush the tops lightly with melted vegan butter.
  3. Bake until they turn a beautiful golden color, about 12 to 15 minutes. Transfer to a wire rack to cool.
  4. For the shrooms, trim any tough stems from the chanterelles. For your vegan eggs, mix the flax meal and almond milk in a bowl until combined, then let set aside for 5 minutes to thicken up.
  5. Meanwhile, mix the flour, salt, pepper, onion powder, Cajun seasoning, and garlic salt in another bowl. Toss the mushrooms first in the flour, then in the vegan egg, then back in the flour again. Pro tip: use one hand for wet and one for dry to keep from breading yourself!
  6. To cook these bad boys, put some cooking oil in a frying pan or pot to a depth of about 2 inches (5 cm) then heat it up over medium to medium high heat. When the oil is hot, add the shrooms in batches (don’t crowd the pan) and cook until browned. Then flip and brown the other side.
  7. Now, make the perfect sandwich: split the biscuit in half, lay the fried shroom on the bottom then load up with sliced pickles (optional) and Wicked Mazin’ Mango Sauce. Add the biscuit top and you have created a championship breakfast or brunch!

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