Name: Vegan Cheddar Bay Biscuits Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 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; 3 tablespoons melted vegan butter; 1/2 teaspoon garlic powder; 1 tablespoon chopped fresh parsley

Imagine biting into warm, fluffy biscuits bursting with melty vegan cheddar and that unforgettable garlic-parsley butter glaze. This Vegan Cheddar Bay Biscuits Recipe brings all the cozy, indulgent vibes—without any dairy. It’s honestly one of my favorite plant-based twists on a classic side.

The image shows a close-up of seven round, golden biscuits arranged on a white plate placed on a white marbled surface. Each biscuit is slightly rough in texture with uneven, soft edges and baked to a light golden brown color with small patches of melted cheese throughout. Shredded cheese is visible both baked into and on top of each biscuit, giving spots of deeper orange color. A light sprinkle of green herbs is scattered over the biscuits, adding contrast to their warm tones. The background is softly blurred, keeping the focus on the biscuits. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Vegan Cheddar Bay Biscuits Recipe
Top Tip
How to Serve Vegan Cheddar Bay Biscuits Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Vegan Cheddar Bay Biscuits Recipe

Why You'll Love This Recipe

From the first time I baked these biscuits, I was hooked. They capture that familiar comforting flavor we all adore but are totally vegan-friendly. Plus, they come together quickly, which makes them a go-to for cozy dinners or impressing friends.

Authentic Flavor: These biscuits taste just like the beloved original, thanks to vegan cheddar and garlic butter.
Simple Ingredients: Easy pantry staples and straightforward steps mean no fancy shopping trips or complicated prep.
Versatile Side Dish: They pair beautifully not just with soups and salads but also with your favorite vegan main courses.
Quick to Make: Ready from start to finish in just about 35 minutes, perfect for busy weeknights or last-minute hosting.

Ingredients & Why They Work

The magic of this Vegan Cheddar Bay Biscuits Recipe lies in its simple yet harmonious combination of ingredients. Each one plays a role in texture, flavor, and that perfect golden crust you crave. I always try to use quality vegan cheese for a melty bite and a good vegan butter for richness.

Flat lay of a small white bowl of unsweetened soy milk, a small white bowl of apple cider vinegar, a mound of all purpose flour on a simple white ceramic plate, a small white bowl containing baking powder, a small white bowl with garlic powder, a small white bowl with salt, a small white bowl with cayenne pepper, a small white bowl of melted vegan butter, a heap of shredded vegan cheddar cheese on a plain white ceramic dish, and a small white bowl of chopped fresh parsley, all arranged in perfect symmetry placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsweetened soy milk: Creates the base for the vegan buttermilk that tenderizes the dough.
Apple cider vinegar: Reacts with the soy milk to mimic that tangy buttermilk taste essential for biscuits.
All-purpose flour: Standard biscuit base that provides structure and fluffiness.
Baking powder: Helps the biscuits rise and get fluffy without yeast.
Garlic powder: Adds the essential savory garlicky note inside and on top.
Salt: Balances flavors and brings out the cheese’s depth.
Cayenne pepper (optional): Gives an optional gentle kick that brightens the flavor.
Melted vegan butter: Adds indulgent richness and helps bind the dough.
Shredded vegan cheddar cheese: The star of the show—melty, sharp, and packed with flavor.
Fresh parsley: Brightens the buttery topping with a fresh herbal touch.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One thing I love about this Vegan Cheddar Bay Biscuits Recipe is how easy it is to tweak. Sometimes I add extra herbs or swap the parsley for chives, depending on what I have on hand. Don’t hesitate to make it your own!

Variation: For a smoky twist, I like adding a pinch of smoked paprika or swapping the vegan cheddar for smoked vegan gouda. It gives a subtle smoky flavor that’s amazing alongside hearty stews.

Step-by-Step: How I Make Vegan Cheddar Bay Biscuits Recipe

The image shows a close-up view of several cheese biscuits stacked together on a white marbled surface. Each biscuit is round with a rough, craggy texture and a light golden color mixed with patches of orange from the cheese inside. Small bits of green herbs are scattered across the tops and sides, adding contrast. One biscuit is broken in half, revealing a soft, fluffy interior with visible layers of cheese. The overall look is warm and inviting with a mix of creamy, golden, and green tones. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Buttermilk Substitute

Start by pouring unsweetened soy milk into a glass measuring cup, then stir in apple cider vinegar. Let it sit for a few minutes until it curdles—that’s your vegan buttermilk! This tangy base is what gives the biscuits their tender crumb.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together all-purpose flour, baking powder, garlic powder, salt, and the optional cayenne pepper. This blend gives your biscuits that classic savory and lightly spicy flavor.

Step 3: Combine Wet and Dry

Add the melted vegan butter (cooled for about 5 minutes, so it doesn’t cook the batter) and the vegan buttermilk to your dry mix. Stir gently just until the dough comes together and looks thick. Overmixing can make the biscuits tough, so be gentle here.

Step 4: Fold in the Cheese

Now, fold the shredded vegan cheddar into the dough. Sometimes I find the dough is too thick to stir easily, so I just get in there with clean hands to evenly distribute the cheese without crushing the dough.

Step 5: Scoop and Bake

Lightly grease a ¼ cup measuring cup (this helps the dough release easily) and scoop the dough onto a greased baking sheet, spacing the biscuits an inch or two apart. Bake at 450°F for 12-15 minutes until they’re puffed up and golden on top.

Step 6: Butter Them Up

While the biscuits are hot from the oven, mix melted vegan butter with garlic powder and fresh parsley. Brush this luscious garlic butter over each biscuit’s top to lock in flavor and add a gorgeous glossy finish. Serve warm and watch them disappear!

Top Tip

Having made this recipe countless times, I’ve learned a few tricks that make a big difference. These tips will help you get those pillowy soft biscuits we all dream about:

Measure Flour Correctly: Fluff the flour before scooping and spoon it lightly into your measuring cup. Too much flour can make the biscuits dense.
Don’t Overmix: Stop mixing as soon as the dry ingredients are combined with wet. Over-kneading develops gluten and leads to tougher biscuits.
Butter Timing: Let melted vegan butter cool slightly before mixing in; hot butter can affect your rising agents.
Use Fresh Parsley: It brightens the buttery topping more than dried herbs ever could.

How to Serve Vegan Cheddar Bay Biscuits Recipe

Vegan Cheddar Bay Biscuits - Serving Suggestion

Garnishes

I love sprinkling a little extra chopped parsley right before serving for a fresh pop of color. Sometimes, I add a pinch of smoked paprika on the garlic butter for a subtle smoky aroma—it’s an easy twist that guests always notice.

Side Dishes

These biscuits shine with vegan chili, creamy soups like tomato basil or mushroom, and my favorite roasted vegetable medleys. They soak up sauces beautifully too, making them perfect alongside hearty vegan stews or BBQ jackfruit.

Creative Ways to Present

For special occasions, I like serving these biscuits stacked with a small dollop of vegan herb butter between each one on a decorative platter. Adding edible flowers or additional fresh herbs can elevate the rustic charm for dinner parties.

Make Ahead and Storage

Storing Leftovers

I store leftover biscuits in an airtight container at room temperature for up to 3-4 days. They maintain softness well, but I always reheat gently to revive that fresh-baked texture.

Freezing

These freeze beautifully—just cool completely, then wrap individually or in a sealed freezer bag. I usually freeze them before baking if I want super fresh biscuits later, or after baking if I have extras. To bake from frozen, add a few extra minutes to the baking time.

Reheating

To reheat, I pop the biscuits in a 350°F oven for 5-7 minutes, often covered loosely with foil so they stay moist but regain a slight crisp on top. The garlic butter topping can be refreshed with a quick brush of warmed vegan butter.

Frequently Asked Questions:

Can I use a different plant milk for the buttermilk?

Absolutely! Unsweetened almond or oat milk both work well. Just make sure it’s unsweetened and add the apple cider vinegar the same way to curdle it.

What if I don’t have vegan cheddar cheese?

You can experiment with vegan mozzarella or a blend of nut-based cheeses, but keep in mind the flavor profile will shift. The sharpness of vegan cheddar is key here, so if possible, pick a good-quality brand.

Can I make these gluten-free?

Gluten-free baking can be tricky with biscuits, but you can try a gluten-free all-purpose flour blend that includes xanthan gum. Expect slightly different texture, but the flavor should still be delicious.

How do I store and reheat leftovers without drying them out?

Store the biscuits in an airtight container at room temperature for up to 3-4 days. When reheating, cover with foil and warm in the oven at 350°F for 5-7 minutes to keep moisture locked in and crust slightly crisp.

Final Thoughts

This Vegan Cheddar Bay Biscuits Recipe has become such a beloved part of my kitchen routine because it captures that comforting warmth and garlicky cheesy goodness we all crave — but without any dairy. I promise, once you make these, they’ll become your quick-fix side dish you’ll turn to again and again. So go ahead, give them a try, and treat yourself to that lovely golden-buttery magic.