Honey butter chick'n biscuits

Steps

1. Preheat the oven to 240°C.
2. Grate the frozen butter and combine with the flour in a bowl.
3. Break up any large clumps of butter with a fork. Add to a freezer for 10 minutes.
4. Combine plant milk and apple cider vinegar to create buttermilk and refrigerate for 10 minutes.
5. Make a well in the flour/butter mixture and pour in the vegan buttermilk.
6. Stir around 15 times, adding a bit of plant milk if it's too dry and crumbly.
7. On a floured surface, form the dough into a rectangle, then roll out the dough.
8. Fold it in half over itself. Repeat this step 5 times.
9. Roll the dough to 1.5cm thick. Dip a a cookie cutter into some flour, then cut out your biscuits.
10. Re-roll the excess dough and cut out more biscuits.
11. Place biscuits on a lined baking tray, making sure they're touching. Bake them for 10 minutes.
12. Brush some melted butter on top, then bake the biscuits until golden brown.
13. Let them rest on a wire rack until cool enough to handle.
14. Mash the thawed chick'n strips into patties. Place them on a plate and refrigerate.
15. Combine the apple cider vinegar, hot sauce and plant milk, then refrigerate for 10 minutes.
16. In another bowl, combine the flour, cornstarch, baking powder and seasoning.
17. Dredge your chick’n in the flour, then the buttermilk, shake off any excess, and repeat to Double Dredge.
18. Combine agave and butter from for the vegan honey butter. Heat for a few seconds in the microwave.
19. Split biscuits in half, smear both biscuits with honey butter and add your chick'n.