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close up on vegan cheddar bay biscuits topped with parsley.
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5 stars (8 ratings)

Vegan Cheddar Bay Biscuits

These soft and fluffy Vegan Cheddar Bay Biscuits taste just like the famous Red Lobster biscuits! Filled with vegan cheese and brushed with garlic butter, they’re an irresistible side dish or appetizer to enjoy with dinner.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: American
Servings: 12 biscuits
Calories: 206kcal
Author: Nora Taylor

Ingredients

Cheddar Biscuits

  • 1 cup unsweetened soy milk
  • 1 tablespoon apple cider vinegar
  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper optional
  • 1/2 cup melted vegan butter cooled for 5 minutes
  • 1 1/2 cups shredded vegan cheddar cheese

Topping

  • 3 tablespoons melted vegan butter
  • 1/2 teaspoon garlic powder
  • 1 tablespoon chopped fresh parsley
US Customary - Metric

Instructions

  • Prepare - Preheat the oven to 450 degrees F and lightly grease a baking sheet.
  • Make the buttermilk - In a glass measuring cup, pour in the unsweetened soy milk. Stir in the apple cider vinegar, then set aside to curdle for a few minutes. This is your buttermilk.
  • Whisk dry ingredients - In a large bowl, mix the flour, baking powder, garlic powder, salt and cayenne pepper.
  • Mix in wet ingredients - Now add the buttermilk and melted vegan butter to the dry ingredients and stir until a thick dough has formed. Do not over mix. Gently fold in the vegan cheese; use your hands if necessary to incorporate it.
  • Scoop dough - Lightly grease a 1/4 cup measuring cup and scoop the dough out with it. Place the uncooked biscuit dough on the baking sheet, leaving a little room in between each one.
  • Bake - Bake in the oven for 12-15 minutes, until golden brown on top.
  • Prepare the topping - Stir the melted vegan butter, garlic powder and parsley together in a small bowl. Brush the tops of the warm biscuits with the butter mixture.
  • Serve warm and enjoy! Leftover biscuits will keep for 3-4 days in a covered container and they can be frozen.

Notes

  1. You may use another milk, like unsweetened almond milk. Just don't use anything with added sugar or flavors.
  2. I haven't tested it with gluten free flour, but it might work with a quality mix. 
  3. If you don't want to use vegan cheese, you can substitute 1/4 cup or so of nutritional yeast. 

Nutrition

Serving: 1of 12 biscuits | Calories: 206kcal | Carbohydrates: 21g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 281mg | Potassium: 162mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 581IU | Vitamin C: 0.5mg | Calcium: 83mg | Iron: 1mg