Vegan Cheddar Bay Biscuits are loaded with vegan cheese and topped with an irresistible garlic butter. They're easy to make and ready in about 30 minutes. This recipe is sure to be a hit with the whole family.
Enjoy these biscuits with a warm bowl of vegetable soup for a hearty dinner.
This Red Lobster vegan copycat gives the original recipe a run for its money. They are soft and tender inside with a perfectly crisp outside.
Extra vegan cheese is added, packing every bite with flavor.
And the garlic butter topping adds a savory richness to the biscuits you won't want to skip.
Ingredients Notes and Substitutions
The ingredients below are all you need to make these cheese biscuits. I've also included notes and/or substitutions for each ingredient.
- All-purpose flour – Use any brand of all-purpose flour. For gluten-free biscuits, use a 1 to 1 ratio gluten-free baking flour.
- Vegan cheddar cheese shreds – Use your favorite vegan brand of shredded cheddar cheese.
- Baking powder – This helps the biscuits to rise.
- Garlic powder – The garlic powder adds flavor to the biscuits and the buttery topping. Use fresh garlic as a replacement in the dough.
- Salt – This brings the flavors together. Use any salt you have on hand. I use Himalayan pink salt.
- Cayenne – For a slight kick of heat, add the optional cayenne pepper.
- Plant milk – Any unsweetened and unflavored non-dairy milk is best. I use almond milk.
- Lemon juice – The freshly squeezed lemon juice is used for the buttermilk. To substitute, use apple cider vinegar or white vinegar.
- Butter stick – Melted vegan butter is used in the dough and the topping. I use Earth Balance butter stick, but any vegan brand will do. If you need to substitute, melted coconut oil is a good option.
- Fresh parsley – The parsley is finely chopped and mixed with the butter for a fresh garnish.
How To Make Vegan Cheddar Bay Biscuits
The simple steps below and 30 minutes are all you need to make the best vegan cheese biscuits.
Add the dry ingredients to a large mixing bowl.
Mix to evenly combine everything.
Melt the vegan butter and pour it into the bowl. Next, add the buttermilk (plant milk mixed with lemon juice). You may not need all of it, so start by adding a little more than ¾ cup.
Use a mixing spoon to combine the ingredients into a dough. Add the remaining buttermilk as needed. The dough should be slightly sticky but not wet.
Divide the dough into 9 equal-sized biscuits. (I made 9 biscuits, but only six fit on my pan so I cooked the rest separately.)
Bake in a preheated oven at 450ºF for 15-18 minutes.
Make the garlic butter topping while the biscuits cook.
In a small heat-safe bowl, melt the butter. Mix in the garlic powder and finely chopped parsley.
When the biscuits are done, brush the tops with the melted garlic butter.
Pro Tips
- Measuring the flour – Gently spoon the flour into the measuring cup and level it off with the flat edge of a knife. Don’t tap or pack the flour into the cup.
- Adding the buttermilk – Pour a little more than ¾ of the buttermilk into the dry ingredients and mix. If the dough is dry, slowly add more buttermilk. I usually use the full cup, but sometimes I will have a little leftover.
Frequently Asked Questions
Do vegan cheese biscuits need to be refrigerated?
No, but they will last longer in the fridge.
To store, place the biscuits in an airtight container. Leave them at room temperature for 2-3 days or store them in the fridge for 4-5 days.
Can I freeze them?
Yes, place the biscuits in an airtight, freezer-safe container or bag. They will keep in the freezer for up to 3 months.
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Recipe
Vegan Cheddar Bay Biscuits
Ingredients
Dry
- 2 ¼ cups all-purpose flour
- 1 ¾ cups vegan cheddar cheese shreds
- 3 teaspoons baking powder
- 1 teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon cayenne pepper, optional
Wet
- 1 cup plant milk, unsweetened and unflavored
- ½ cup vegan butter, melted
- 1 Tablespoon lemon juice
Garlic Butter Topping
- 3 Tablespoons vegan butter, melted
- 1 Tablespoon chopped fresh parsley
- ⅛ teaspoon garlic powder
Instructions
Biscuits
- Preheat your oven to 450ºF and line a baking sheet with parchment paper.
- Add the lemon juice to a glass measuring cup. Pour in the plant milk until it reaches 1 cup. Set aside for a few minutes to curdle and make buttermilk.
- In a large bowl mix the dry ingredients.
- Melt the vegan butter and add it to the bowl.
- Pour ¾ of the buttermilk into the bowl slowly adding the rest as needed.
- Gently mix to form a slightly sticky dough.
- Divide the dough into 9 equal biscuits. Place them on the baking sheet.
- Bake at 450ºF for 15-18 minutes.
Garlic Butter Topping
- In a small heat-safe bowl, melt the vegan butter. Mix in the garlic powder and finely chopped parsley.
- When the biscuits are done, brush the tops with the melted garlic butter.
Notes
Nutrition
**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**
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