I Can You Can Vegan

1 Preheat the oven to 450°
2 Combine the almond milk and apple cider vinegar together (to make vegan buttermilk) and place in the refrigerator.
3 Add the dry ingredients to your blender and pulse a few times to combine. 
4 Add the vegan butter to the mixture and pulse until the mixture is crumbly.
5 Remove the buttermilk mixture from the refrigerator and slowly combine it with the rest of the ingredients. Rotate between adding the liquid and pulsing a few times until the dough is formed.
6 Carefully remove the dough from the blender and  transfer to a lightly floured surface. Gently spread the dough until it is ¾-1 inch thick. 
7 Use a biscuit cutter (I used a 2-inch cutter) to cut out the biscuits. Avoid twisting the cutter.
8 Transfer the cut biscuits to a baking sheet along with your Alpha Chik'n Nuggets.
9 Bake for 10 minutes at 450°, then broil (525°) for about 2 minutes or until the biscuits are lightly browned. 
10 Remove from the oven and let the biscuits cool for a few minutes before slicing them. Top with additional melted vegan butter.
11 Once cool, form your Mini Chicken Biscuits and enjoy!