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

The moment you bite into these soft, garlicky, cheesy bites, you’ll understand why this Vegan Cheddar Bay Biscuits Recipe is a total game changer for plant-based baking. Fluffy, buttery, and packed with flavor, it’s a crowd-pleaser every single time.

The image shows seven biscuit-like round dough balls placed closely together on a white marbled surface. Each biscuit has a light golden color with visible chunks of melted cheddar cheese creating orange patches throughout. The dough texture looks soft and slightly rough with small craters and a rustic shape. Green parsley flakes are sprinkled generously on top of each biscuit, adding a bright contrast to the warm colors. The biscuits appear fluffy and thick, sitting in a random arrangement. 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

I can’t count how many times I’ve made these Vegan Cheddar Bay Biscuits – they’re that good. They remind me so much of the classic Red Lobster biscuits but are totally plant-based and easy to whip up. Trust me, once you try them, you’ll want to make them regularly.

Perfectly Fluffy Texture: The combination of vegan butter and “buttermilk” made from soy milk and apple cider vinegar creates a tender, moist crumb you’ll love.
Garlicky Goodness: Garlic powder is present in both the dough and the buttery topping for layers of savory flavor that really pop.
Cheesy Vegan Comfort: The shredded vegan cheddar cheese melts beautifully inside the biscuits, giving you that classic cheesy pull.
Quick & Easy: From start to finish, this recipe takes about 35 minutes and uses straightforward ingredients that you likely have on hand.

Ingredients & Why They Work

There’s a simplicity to these ingredients that really lets each element shine. The soy milk and apple cider vinegar combine to mimic buttermilk’s tang and acidity, which reacts with the baking powder to lift your biscuits perfectly. The vegan butter brings richness, while vegan cheddar adds a melty, savory punch. I always suggest using a high-quality vegan cheddar for that authentic flavor.

Flat lay of a small white bowl of unsweetened soy milk, a small white bowl of apple cider vinegar, a small heap of all purpose flour, a small white bowl of baking powder, a small white bowl of garlic powder, a small white bowl of salt, a small white bowl of cayenne pepper, a small white bowl of melted vegan butter, a small pile of shredded vegan cheddar cheese, a small white bowl with chopped fresh parsley, 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: The base for your vegan “buttermilk,” its neutral flavor works well here.
Apple Cider Vinegar: This acidic ingredient curdles the soy milk, giving your dough the lift and tang of traditional buttermilk.
All-Purpose Flour: Provides structure; make sure it’s fresh for best rising.
Baking Powder: The leavening agent that makes your biscuits fluffy and light.
Garlic Powder: Adds that classic cheesy biscuit garlicky flavor both in the dough and brush-on topping.
Salt: Enhances all the flavors beautifully.
Cayenne Pepper (optional): Adds a subtle kick, but you can skip if you prefer milder biscuits.
Melted Vegan Butter: Two portions — one mixed in to keep the biscuits moist and rich, another melted to brush on top for extra buttery flavor and sheen.
Shredded Vegan Cheddar Cheese: The star of the show that melts into pockets of cheesiness inside every biscuit.
Chopped Fresh Parsley: Mixed into the butter topping, it gives a fresh, herby finish and a beautiful color pop.

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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 of my favorite parts about this Vegan Cheddar Bay Biscuits Recipe is how easy it is to tweak it. Whether you want more heat, a dairy-free herb twist, or even to turn it into a savory stuffed biscuit, you can make it your own in no time.

Extra Cheesy Variation: Sometimes I swap in a blend of vegan mozzarella with the cheddar for a creamier, stretchier melt—great if you're a cheese fanatic like me.
Herb-Infused Butter: Adding a pinch of dried thyme or rosemary to the garlic butter topping gives the biscuits an earthy, aromatic lift.
Spicy Kick: If you love a bit of heat, adding finely chopped jalapeños or increasing cayenne can bring delicious warmth.
Gluten-Free Swap: For gluten-free, I’ve had great results using a blend of gluten-free flours with xanthan gum – just be cautious about the dough texture.

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

A close-up view of many small biscuit pieces stacked together on a white marbled surface. The biscuits have a rough texture with an uneven shape, showing their soft and crumbly inside. Each biscuit has bits of orange cheese baked inside and on the surface, with small green herb bits sprinkled on top. One biscuit is broken open in the center, revealing its light and fluffy inner layers. The color of the biscuits is pale beige with spots of bright orange cheese and green herbs scattered throughout. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your “Buttermilk” Base

Start by preheating your oven to 450°F and lightly greasing your baking sheet. Next, pour the unsweetened soy milk into a glass measuring cup, and stir in the apple cider vinegar. Set it aside for about 5 minutes — it’ll thicken and curdle slightly, mimicking classic buttermilk. This extra step is key to getting the tender crumb and lift in your biscuits.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, garlic powder, salt, and cayenne pepper (if you like a little heat). This ensures everything is evenly distributed and prevents clumping. It’s important for consistent flavor and texture.

Step 3: Combine & Form Dough

Add the “buttermilk” and melted vegan butter to your dry mix. Stir gently until a thick dough forms, but don’t overmix—mix just until incorporated. Overworking the dough can lead to tough biscuits, and we want fluffy and soft. Now, fold in the shredded vegan cheddar cheese. I find using my hands helps gently incorporate the cheese without melting it too soon.

Step 4: Shape Your Biscuits

Lightly grease a ¼ cup measuring cup—this helps scoop out uniform biscuit portions that bake evenly. Place each scoop onto your greased baking sheet, leaving a bit of space between them so they don’t smoosh together while baking.

Step 5: Bake Until Golden

Slide your baking sheet into the oven and bake for 12-15 minutes. You’re aiming for a golden-brown top and slightly crisp edges. The smell at this stage is just heavenly—garlic, buttery goodness that’ll have everyone hovering around the oven.

Step 6: Brush on Garlic Herb Butter

While the biscuits bake, mix the melted vegan butter with garlic powder and chopped fresh parsley. As soon as the biscuits come out of the oven, brush them generously with this buttery mixture. This final touch adds extra shine, flavor, and that classic Cheddar Bay Biscuit finish.

Serve warm and enjoy immediately for the best experience.

Top Tip

Over the many times I’ve baked these biscuits, I’ve discovered a few key tricks that really make them shine. These simple tips will help you nail that perfect soft texture and bold flavor every time.

Use Room Temperature Ingredients: Melting your vegan butter and letting it cool slightly before mixing ensures it blends without melting your cheese early.
Don’t Overwork the Dough: Stir until just combined to keep the biscuits fluffy and tender instead of dense and chewy.
Grease Your Scoop: Lightly oil or butter your measuring cup before scooping so the sticky dough slides out easily and keeps the biscuit shapes uniform.
Brush Immediately: Apply the garlic butter topping as soon as the biscuits come out; it soaks in beautifully while the biscuits are hot.

How to Serve Vegan Cheddar Bay Biscuits Recipe

Vegan Cheddar Biscuits - Serving Suggestion

Garnishes

I love adding a sprinkle of fresh chopped parsley or chives right after brushing on the garlic butter. It keeps the presentation fresh and vibrant, making them look as good as they taste. Sometimes a dusting of smoked paprika adds a subtle warmth and color contrast that wows guests.

Side Dishes

These biscuits pair beautifully with hearty soups like vegan tomato bisque or creamy potato leek soup. They’re also a perfect side for plant-based chili or a colorful salad for a lighter meal. When I serve these for family dinners, I usually go with a garlic-roasted vegetable medley and a fresh green salad.

Creative Ways to Present

For special occasions, I’ve arranged these biscuits in a circular wreath on a platter, garnished with rosemary sprigs and edible flowers—guests loved pulling one off like a mini bread ring! Another time, I stuffed mini biscuits with vegan pesto and sun-dried tomatoes before baking for a tasty twist.

Make Ahead and Storage

Storing Leftovers

I keep leftover biscuits in an airtight container at room temperature for up to 3-4 days. They stay surprisingly fresh, and I find gently reheating them briefly in the oven on low heat revives their softness nicely without drying them out.

Freezing

These biscuits freeze well! Once cooled completely, I wrap each biscuit individually in plastic wrap and then place them in a freezer-safe bag. When I’m ready to enjoy, I thaw them at room temperature and warm them in the oven. Perfect for making ahead for unexpected guests or busy weeknights.

Reheating

To reheat, I preheat the oven to 350°F, pop the biscuits on a baking sheet, and cover loosely with foil to retain moisture. After about 10 minutes, they come out warm, soft, and as tasty as freshly baked. Avoid microwaving if you can—it tends to make them rubbery.

Frequently Asked Questions:

Can I use a different plant milk for the buttermilk?

Absolutely! While unsweetened soy milk works best due to its thicker texture, you can use almond, oat, or cashew milk. Just ensure it's unsweetened and stir in the apple cider vinegar to curdle it for that classic buttermilk effect.

What’s the best vegan cheddar to use?

I recommend using a sharp vegan cheddar-style cheese that melts well. Brands like Daiya, Follow Your Heart, or Violife tend to deliver great flavor and melting texture. You want something that adds rich, cheesy pockets without being too greasy.

Can I make these gluten free?

Yes! To make these biscuits gluten free, swap the all-purpose flour with a gluten-free all-purpose blend that contains xanthan gum or another binder. The texture might vary slightly, but you can still get tender, fluffy biscuits with the same technique.

Can I prepare the dough ahead of time?

You can prepare the dough in advance and refrigerate it for up to 24 hours before baking. Just cover it tightly so it doesn’t dry out. When ready, scoop and bake as usual—baking time might be slightly longer if refrigerated cold.

Final Thoughts

I always enjoy making this Vegan Cheddar Bay Biscuits Recipe because it’s one of those plant-based comfort foods that feel like a hug on a plate. It’s quick enough for a weeknight but charming enough for guests. I hope you’ll give it a try and find it as satisfying and delicious as I do — they truly bring a little magic to any meal.