Vegan Buffalo Cheddar Biscuit Bomb

A biscuit bomb is one of my all-time favorite at-home junk foods! I’ve filled these guys with mac ‘n’ cheese before (vegan, of course!) but filling them with my signature buffalo cauliflower wings, onion and plant-based cheese was truly inspired. It gives me all the same nostalgic pleasure of eating a Hot Pocket, while still being substantially better by being plant-based, much healthier, and serving higher gourmet flavors with roasted garlic and fresh thyme. Plus, it’s homemade!

Is it possible that this is the best vegan junk food in the world? Yes, it’s totally possible. After recently realizing that Pillsbury Grands! are totally plant-based, I have been seriously craving a buffalo cheddar biscuit bomb– something that before I thought would take hours to make, now made totally simple!

The key to the success of this recipe is mostly in how you roast and prepare the cauliflower that will serve as your much-friendlier meat replacement! For me, I love to create flavor-illusion by replicating the texture and process that the ingredient I am imitating really goes through.

For this cauliflower, the first step is to make sure the texture is spot on by hand-shredding your cauliflower!

Peeling smaller pieces off of the cauliflower by-hand, as opposed to chopping them off, creates a very shredded texture that is perfect for replicating the texture that would be expected in a meat-eater’s typical handheld food.

Equally important as the texture is the process!

When I worked at a pizza place long ago, I remember that the wings would always come pre-baked and seasoned, and we would add whichever sauce to each order, as needed, or serve them plain. So, for my cauliflower replica, I always like to create a completed base, and then add all the sauce and everything after roasting, ’cause it gives it that authentic quick-service hot wing sensation that I won’t even pretend not to love!

Roasting your cauliflower first with typical wing seasonings; such as Garlic Powder and Black Pepper; and then coating them with Buffalo Sauce, Chili Powder, and other bold flavors after the initial roasting process really does make the difference!

Also, I love to add Sesame Seeds to my buffalo cauliflower because it adds a crunch that literally perfects the texture.

Even though this recipe is super simple and easy, there is one part that can be a little tricky, and that’s folding up these bombs!

I took pictures of the whole stuffing and folding process, so hopefully if you follow these visual steps when stuffin’ and foldin’, the whole recipe will be totally fool-proof!

Ta-da!


All of the other aspects of this recipe are simple, simple, simple! So, go on, read the recipe on the next page & try it for yourself!

Vegan Buffalo Cheddar Biscuit Bomb



Prep for 40 minutes

Cook for 20 minutes

Ready in 1 hour

Serves 8 Rolls

It’s Vegan! ✌🏻


Ingredients

Bulk:

  • Pillsbury Grands! Crescent Rolls 
  • Buffalo Sauce
  • Plant-Based Shredded Cheddar

Veggies:

  • Cauliflower (1)
  • Yellow Onion (1)

Seasonings/Extras:

  • Olive Oil Cooking Spray
  • Lime Juice 
  • Garlic, fresh
  • Thyme, fresh
  • Buffalo Sauce
  • A-1 Sauce
  • Yellow Mustard
  • Salt
  • Black Pepper
  • Garlic Powder
  • Nutritional Yeast
  • Chili Powder
  • Sesame Seeds

Preparation

  1. First, preheat your oven for roasting at 450F.
  2. Get out a mixing bowl!
  3. Wash and trim your cauliflower, breaking apart the cauliflower head mostly by-hand, if possible. Remember to keep the stems attached!
  4. Now, throw all of your cauliflower into your mixing bowl, and coat evenly using an Olive Oil Cooking Spray.
  5. Onto your cauliflower, liberally add: Salt, Garlic Powder, Chili Powder, Onion Powder, Nutritional Yeast, and Black Pepper. Toss the cauliflower by-hand to make sure each piece in evenly-coated.
  6. Take a moment to chop a few cloves of garlic, and add them into the bowl! Toss lightly.
  7. Grease a flat baking sheet, and lay out your seasoned cauliflower and garlic, avoiding much overlap.
  8. Roast at 450F for 10 minutes, take a moment to lightly toss, and then allow to roast for another 10 minutes, or until done. When your cauliflower is done roasting, allow it to cool for at least a few minutes. 
  9. While your cauliflower is roasting, quickly prepare baking sheet for rolls, and lay out each roll completely flat on your baking sheet. 
  10. Once they are all laid out, stretch each of them out slightly with your fingers while applying pressure to them, as to flatten them out as much as possible.
  11. Now, lightly coat each biscuit with an Olive Oil Cooking Spray, and then lightly coat each one with Garlic Powder, Black Pepper, Lime Juice, and fresh Thyme.
  12. Once each roll has been seasoned, place about 2-3 tablespoons of shredded Plant-Based Cheddar onto each one.
  13. Take a moment now, and if your cauliflower is finished, set your oven  to 375F.
  14. Hopefully your garlic and cauliflower has been able to cool for a bit, so throw all of it back into your mixing bowl, and then quick chop one Yellow Onion, and throw that in, too!
  15. Now, coat with:
    • Buffalo Sauce
    • A-1 Sauce (dash)
    • Yellow Mustard (dash)
    • Lime Juice
    • Salt
    • Black Pepper
    • Garlic Powder
    • Nutritional Yeast
    • Chili Powder
    • Sesame seeds
  16. Give it a taste – it should be totally amazing – and then stuff those prepared biscuits! There should be just slightly more buffalo-stuffing as there is plant-based cheese, per roll.
  17. Fold ‘em up! (reference the pictures in this post, if you need help with this part!)
  18. Top each roll with a little extra Thyme and Cheddar shreds, for garnish.
  19. Bake at 375F for 20 minutes!
  20. Allow to cool, and enjoy! 

Thanks for reading!

~ Chef G.

One response to “Vegan Buffalo Cheddar Biscuit Bomb”

  1. […] Vegan Buffalo Cheddar Biscuit Bomb — Suspiciously Vegan. […]

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