Description
These Vegan Cheddar Bay Biscuits are soft, fluffy, and bursting with savory flavors. Made with vegan cheese and a buttery garlic topping, they offer a delicious plant-based twist on the classic Red Lobster biscuits, perfect as a side dish or appetizer to complement any meal.
Ingredients
Scale
Wet Ingredients
- 1 cup unsweetened soy milk
- 1 tablespoon apple cider vinegar
- 1/2 cup melted vegan butter (cooled for 5 minutes)
- 3 tablespoons melted vegan butter (for topping)
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)
Cheese & Garnish
- 1 1/2 cups shredded vegan cheddar cheese
- 1/2 teaspoon garlic powder (for topping)
- 1 tablespoon chopped fresh parsley (for topping)
Instructions
- Prepare: Preheat the oven to 450 degrees F and lightly grease a baking sheet to ensure the biscuits don’t stick.
- 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 allow the mixture to curdle, creating vegan buttermilk.
- Whisk dry ingredients: In a large bowl, mix together the all purpose flour, baking powder, garlic powder, salt, and cayenne pepper until well combined.
- Mix in wet ingredients: Add the vegan buttermilk and melted vegan butter to the dry ingredients. Stir gently until a thick dough forms, taking care not to overmix. Carefully fold in the shredded vegan cheddar cheese using your hands or a spatula to evenly distribute it.
- Scoop dough: Lightly grease a 1/4 cup measuring cup and use it to scoop portions of the dough. Place each biscuit on the prepared baking sheet, leaving some space between them to allow for rising.
- Bake: Bake the biscuits in the preheated oven for 15 minutes or until they turn golden brown on top and cooked through.
- Prepare the topping: In a small bowl, combine the melted vegan butter, garlic powder, and chopped fresh parsley. Once the biscuits are out of the oven and still warm, brush this garlic butter mixture generously over their tops.
- Serve: Enjoy the biscuits warm. Store any leftovers in a covered container for 3-4 days or freeze for longer storage.
Notes
- For best results, do not overmix the dough to keep the biscuits light and fluffy.
- To add extra flavor, use smoked paprika or Italian seasoning instead of cayenne pepper if you prefer less heat.
- If vegan cheddar cheese is unavailable, you may substitute with your favorite vegan cheese alternative.
- These biscuits pair excellently with vegan soups, stews, or salads making them versatile for many meals.
- Leftover biscuits can be reheated in a toaster oven or conventional oven for a crisp exterior.
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
