Description
This Vegan Cheddar Bay Biscuits recipe delivers soft, fluffy, and cheesy biscuits with a flavorful garlic butter topping. Perfect as a side dish or appetizer, these biscuits use plant-based ingredients to recreate the beloved Red Lobster-style biscuits, making them ideal for vegan and dairy-free diets.
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)
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 the biscuits from sticking.
- Make the buttermilk: In a glass measuring cup, combine the unsweetened soy milk and apple cider vinegar. Stir and set aside for a few minutes to curdle, creating a vegan buttermilk substitute.
- Whisk dry ingredients: In a large bowl, thoroughly mix the all-purpose flour, baking powder, garlic powder, salt, and optional cayenne pepper until well combined.
- Mix in wet ingredients: Add the vegan buttermilk and melted vegan butter to the dry ingredients and stir gently until a thick dough forms. Avoid over mixing to keep the biscuits tender. Fold in the shredded vegan cheddar cheese carefully using a spatula or your hands.
- Scoop dough: Lightly grease a 1/4 cup measuring cup and use it to scoop biscuit dough onto the prepared baking sheet, spacing each biscuit slightly apart to allow for rising.
- Bake: Place the baking sheet in the preheated oven and bake the biscuits for 15 minutes until they turn golden brown on top.
- Prepare the topping: In a small bowl, mix the melted vegan butter, garlic powder, and chopped fresh parsley. Brush this savory butter mixture over the warm biscuits immediately after baking.
- Serve and store: Serve the biscuits warm and enjoy. Store any leftovers in a covered container for 3-4 days or freeze for longer storage.
Notes
- For the best texture, avoid over mixing the dough as it can make the biscuits tough.
- The optional cayenne pepper adds a subtle heat, but you can omit it if you prefer a milder flavor.
- Use a vegan butter that melts well and has a buttery flavor for the best results.
- Leftover biscuits freeze well; reheat them in the oven for a few minutes to restore freshness.
- If vegan cheddar cheese is unavailable, try using other shredded plant-based cheeses or omit for a milder biscuit.
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
