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

Nothing beats the comforting aroma of warm, garlicky biscuits fresh from the oven. These soft, cheesy delights truly steal the show, and that’s exactly what makes this Vegan Cheddar Bay Biscuits Recipe so special—it captures all the familiar flavors you love, entirely plant-based and utterly irresistible.

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 still remember the first time I made these biscuits—I was shocked at how incredibly similar they tasted to the classic cheddar bay biscuits, but without any dairy. This recipe is a serious game changer if you want that cozy, garlicky goodness while keeping it vegan.

Authentic Flavor: Loads of garlicky, buttery goodness with melty vegan cheddar, just like the original.
Simple Ingredients: You probably already have everything in your pantry, making it easy to whip up anytime.
Quick to Make: Ready in about 35 minutes from start to finish, perfect for last-minute dinners or snacks.
Perfect Texture: Soft and fluffy on the inside with a golden, slightly crisp top that everyone will rave about.

Ingredients & Why They Work

Every ingredient in this Vegan Cheddar Bay Biscuits Recipe plays a vital role, from the tangy plant-based buttermilk to the melty vegan cheddar. Together, they create those signature tender, flavorful biscuits that you’ll want to bake over and over.

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: Works best for curdling with vinegar to mimic buttermilk’s tang and tenderness.
Apple cider vinegar: Reacts with baking powder to give the biscuits their rise and fluff.
All-purpose flour: The sturdy base that holds everything together and gives structure.
Baking powder: The rising agent that makes these biscuits light and fluffy.
Garlic powder: Essential for that savory, aromatic flavor throughout the dough.
Salt: Brings all the flavors into balance without overpowering.
Cayenne pepper (optional): Adds just a hint of warmth if you like a subtle kick.
Vegan butter (melted): Provides richness and buttery flavor; melting it helps to blend better with the dough.
Shredded vegan cheddar cheese: Melts beautifully inside the biscuits, giving you gooey pockets of cheesy goodness.
Fresh parsley: Adds a fresh herbaceous touch in the garlic butter topping.

📝

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

I love playing around with this recipe depending on what kind of vegan cheese I have. You can easily tweak the spice levels or add herbs to suit your mood or the season. Seriously, these biscuits are a great blank canvas!

Variation: Sometimes I swap in smoked vegan cheddar for a deeper, smoky flavor—perfect if you’re serving with BBQ dishes.
Low Spice: Leave out the cayenne if you want to keep it mild and kid-friendly.
Herb Boost: Add rosemary or thyme to the dough for an herby twist that’s lovely in fall or winter.
Gluten-Free Option: Try a 1-to-1 gluten-free flour blend—though texture varies slightly, it still turns out delicious.

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: Whip Up Your Vegan Buttermilk

Start by pouring your unsweetened soy milk into a glass cup and stirring in the apple cider vinegar. Let it sit for 5 minutes to curdle—that's your vegan buttermilk magic. This little trick brings the tang and tender crumb you want for your biscuits.

Step 2: Mix Your Dry Ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, garlic powder, salt, and optional cayenne. Make sure there are no lumps because you want even seasoning in every bite.

Step 3: Combine Wet and Dry, Then Fold in the Cheese

Pour the curdled buttermilk and melted vegan butter into the dry ingredients. Stir gently just until a thick dough forms—don’t overmix or it might get tough. Using your hands is perfect here to fold in the shredded vegan cheddar evenly without breaking the dough.

Step 4: Scoop and Bake the Biscuits

Lightly oil a ¼-cup measuring cup to scoop out dough without sticking. Place dollops onto a lightly greased baking sheet, leaving space so they have room to rise. Bake at 450°F for 12–15 minutes until they’re golden and puffed—watching carefully so they don’t burn.

Step 5: Brush with Garlic-Parsley Butter

Right after pulling the biscuits from the oven, brush them generously with melted vegan butter mixed with garlic powder and fresh parsley. This finishing touch locks in moisture and layers on that classic Cheddar Bay flavor we all know and love.

Top Tip

Over the years, I’ve learned a few tricks that make this Vegan Cheddar Bay Biscuits Recipe come out perfectly every time. These tips have saved me from undercooked centers and overworked dough disasters!

Don’t Overmix: Stop stirring as soon as the dough comes together; overmixing tightens gluten and toughens the biscuits.
Use Cold Vegan Butter: If your melted butter is too hot, it can start cooking the dough early—let it cool slightly before mixing in.
Measure Flour Correctly: Scoop your flour with a spoon instead of packing it to avoid dry, dense biscuits.
Bake Immediately: Don’t let the scooped dough sit too long before baking, or it won’t rise as nicely.

How to Serve Vegan Cheddar Bay Biscuits Recipe

Vegan Cheddar Bay Biscuits - Serving Suggestion

Garnishes

I love sprinkling a little extra fresh parsley right after brushing on the garlic butter for a pop of color and fresh herb flavor. Sometimes, a tiny pinch of smoked paprika over the top adds a subtle smoky finish that I can’t resist.

Side Dishes

These biscuits go beautifully with hearty dishes like vegan chili, creamy tomato soup, or even roasted vegetables. For special dinners, I pair them with a rich mushroom gravy or a tangy kale salad—complements the richness perfectly.

Creative Ways to Present

For parties, I like arranging the biscuits in a round basket lined with a cozy kitchen towel to keep them warm. Another favorite is serving them alongside a trio of dipping sauces—vegan ranch, spicy marinara, and a zesty vegan pesto—which guests love dunking into.

Make Ahead and Storage

Storing Leftovers

I store leftover biscuits in an airtight container at room temperature for up to 3–4 days. Before sealing, I let them cool completely to avoid sogginess. When ready to enjoy again, a quick warm-up revives their softness.

Freezing

These biscuits freeze wonderfully. I freeze them unbuttered—just place cooled biscuits in a zip-top bag separated with parchment paper to prevent sticking. When you want more, thaw overnight in the fridge or on the counter for a few hours.

Reheating

Reheat leftover or thawed biscuits in a 350°F oven for 8–10 minutes to regain that tender, fluffy texture. Brush with a little garlic butter after warming if you want to refresh that garlicky shine.

Frequently Asked Questions:

Can I use other plant-based milks for the vegan buttermilk?

You can generally swap unsweetened almond, oat, or cashew milk for the soy milk, but I find soy milk reacts best with the vinegar to create the fluffy texture. If using other milks, look for unsweetened varieties to avoid altering the flavor.

How do I store and freeze Vegan Cheddar Bay Biscuits?

Store leftover biscuits in an airtight container at room temperature for up to 4 days. For freezing, cool them fully, then place in a freezer bag with parchment paper between each biscuit. Thaw overnight or on the counter and reheat in the oven for best results.

What’s the secret to soft and fluffy biscuits?

The key is to use vegan buttermilk to react with baking powder for rise, avoid overmixing the dough to keep it tender, and bake at a high temperature so they puff quickly and develop a golden crust without drying out.

Can I add extra herbs or spices to this recipe?

Absolutely! Feel free to add herbs like rosemary, thyme, or chives to the dough or the garlic butter topping. A little smoked paprika or cayenne pepper can add a nice kick if you like it spicy.

Final Thoughts

Honestly, this Vegan Cheddar Bay Biscuits Recipe is one of those delightful discoveries I can’t stop sharing. It feels like a special treat but is surprisingly simple, which makes me want to bake it again and again. Whether you’re vegan, dairy-free, or just curious, give these biscuits a try—you’ll find they bring that perfect comforting touch to any meal.