Description
These Vegan Cheddar Bay Biscuits are soft, fluffy, and packed with flavorful vegan cheddar cheese. Brushed with a delicious garlic parsley butter, they make a perfect side dish or appetizer that mimics the classic Red Lobster biscuits without any dairy.
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 & Cheese
- 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.
- Make the buttermilk: In a glass measuring cup, pour in the unsweetened soy milk and stir in the apple cider vinegar. Set aside for a few minutes to allow it to curdle into vegan buttermilk.
- Whisk dry ingredients: In a large bowl, combine the all-purpose flour, baking powder, garlic powder, salt, and cayenne pepper (if using). Mix well to distribute the leavening and seasonings evenly.
- Mix in wet ingredients: Add the vegan buttermilk and the cooled melted vegan butter to the dry ingredients. Stir just until a thick dough forms, being careful not to over mix to keep the biscuits tender. Gently fold in the shredded vegan cheddar cheese, using your hands if needed to evenly incorporate it.
- Scoop dough: Lightly grease a 1/4 cup measuring cup to prevent sticking. Scoop the biscuit dough and place it on the prepared baking sheet with a little space between each biscuit.
- Bake: Bake the biscuits in the preheated oven for 15 minutes, until the tops turn golden brown.
- Prepare the topping: In a small bowl, mix the melted vegan butter, garlic powder, and chopped fresh parsley. Once the biscuits are out of the oven and still warm, brush the tops generously with this garlic parsley butter.
- Serve: Serve the biscuits warm and enjoy. Store leftovers in a covered container for 3-4 days or freeze for longer storage.
Notes
- For best texture, do not over mix the dough once wet ingredients are added.
- If you prefer spicy biscuits, increase the cayenne pepper slightly or add a pinch of smoked paprika.
- Use vegan cheddar cheese that melts well for the best flavor and texture.
- Leftover biscuits reheat well in an oven or toaster oven to restore crispness.
- These biscuits complement soups, salads, or any vegan main dishes as a savory side.
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
