Description
These Vegan Cheddar Bay Biscuits are soft, fluffy, and packed with vegan cheddar cheese, perfectly seasoned with garlic and parsley. They’re an irresistible plant-based twist on the famous Red Lobster biscuits, ideal as a side dish or appetizer.
Ingredients
Scale
Buttermilk
- 1 cup unsweetened soy milk
- 1 tablespoon apple cider vinegar
Dry Ingredients
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 2 teaspoons garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional)
Wet Ingredients & Dough
- 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
Instructions
- Prepare: Preheat the oven to 450 degrees F and lightly grease a baking sheet to prevent sticking and ensure even baking.
- Make the buttermilk: In a glass measuring cup, pour in the unsweetened soy milk. Stir in the apple cider vinegar and set aside to curdle for a few minutes to create a vegan buttermilk substitute.
- Whisk dry ingredients: In a large bowl, combine the all-purpose flour, baking powder, garlic powder, salt, and cayenne pepper (if using) until evenly mixed.
- Mix in wet ingredients: Add the curdled vegan buttermilk and melted vegan butter to the dry ingredients. Stir gently until a thick dough forms but do not overmix to keep the biscuits tender. Fold in the shredded vegan cheddar cheese, using your hands if needed to incorporate evenly.
- Scoop dough: Lightly grease a 1/4 cup measuring cup, then scoop the dough and place dollops on the prepared baking sheet, leaving space between each for expansion.
- Bake: Bake the biscuits in the preheated oven for 15 minutes or until golden brown on top and cooked through.
- Prepare the topping: In a small bowl, mix the melted vegan butter with garlic powder and chopped fresh parsley. Brush this garlic butter topping on the warm biscuits as soon as they come out of the oven.
- Serve: Serve the biscuits warm and enjoy. Store leftovers in a covered container for 3-4 days or freeze for longer storage.
Notes
- Using unsweetened soy milk and apple cider vinegar creates a vegan buttermilk that adds tanginess and helps the biscuits rise.
- Be careful not to overmix the dough to keep the biscuits light and fluffy.
- You can substitute vegan butter with coconut oil or another plant-based spread if preferred.
- The cayenne pepper is optional but adds a mild spicy kick that enhances flavor.
- These biscuits can be made gluten free by using a gluten free all purpose flour blend.
- Leftover biscuits freeze well; reheat in the oven to maintain crispness.
Nutrition
- Serving Size: 1 biscuit
- Calories: 206 kcal
- Sugar: 0.2 g
- Sodium: 281 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg
