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These Vegan Cheddar Biscuits are a plant-based remake of Red Lobster’s Cheddar Bay Biscuits. They’re incredibly flaky, cheesy, and buttery––it’s hard to believe they’re dairy-free and egg-free.
Before I went vegan, Red Lobster’s Cheddar Bay Biscuits were one of my favorite appetizers to order out. So in honor of the upcoming holidays, I decided to make my own vegan cheddar biscuit recipe that is every bit as delicious as Red Lobster’s.
Thanksgiving is somehow already right around the corner. Which means that the holiday season is not far behind it! This year, I feel that it’s more important than ever to celebrate by feeding my family wholesome, healthy meals that happen to be delicious.
And you can bet that every holiday dinner menu in my house will feature a piping hot basket of freshly made vegan cheddar biscuits. These cheesy, garlicky biscuits are full of fluffy layers and make the perfect vegan Thanksgiving side dish. I can’t wait to enjoy them alongside my Vegan Pot Pie and Sweet Potato Casserole.
Ingredients
You don’t need any special ingredients to make these dairy-free cheddar biscuits other than your favorite vegan cheese. Simply fold together the dough, shape into rounds, and bake until golden! Reminder: You can find the printable, detailed recipe in the recipe card below.
- Non-dairy milk: Any kind of plain, unsweetened vegan milk will work (almond, cashew, soy, etc.).
- Apple cider vinegar: This adds acid to help the baking powder activate so the biscuits rise nicely. Vinegar also adds the tangy flavor of classic buttermilk biscuits. You can substitute lemon juice or white vinegar.
- Flour: I use all-purpose.
- Sugar: Choose organic to ensure your sugar is vegan.
- Baking powder: To give rise and create those flaky layers.
- Garlic powder: To amp up the savory flavor in these biscuits.
- Vegan butter: I prefer Earth Balance buttery sticks for baking, as they’re easy to measure, taste great, and melt nicely.
- Shredded vegan cheddar cheese: My favorite brands to use for this recipe are VioLife, Follow Your Heart, So Delicious, and Daiya’s cheddar farmhouse block.
- Dried parsley: This adds a bit of fresh green color and flavor to the top of your biscuits.
Storage
Store the vegan cheddar biscuits in an airtight container or tightly wrapped in plastic at room temperature for up to 2 days or in the fridge for 5-6 days.
Substitution & Variations
- Spicy Cheddar Biscuits: Add 1/4 teaspoon cayenne pepper for a kick!
- Gluten-free: I have not tested these biscuits with GF flour, but I’ve found that Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour is often a fine replacement in baking.
- Other herbs: Replace dried parsley with another herb or herb blend to top your biscuits.
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Recipe
Vegan Cheddar Biscuits
Ingredients
- 1 cup non-dairy milk – plain, unsweetened
- 1 tablespoon apple cider vinegar – or lemon juice
- 2 cups all-purpose flour
- 2 teaspoons sugar
- 1 tablespoon baking powder
- 2 teaspoons garlic powder
- ¼ teaspoon salt
- ½ cup vegan butter – melted
- 1 ½ cups shredded vegan cheddar cheese
Garlic Butter Topping
- ¼ cup vegan butter – melted
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
Instructions
- Preheat oven to 450°F. Prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
- In a bowl, mix together the vegan milk and apple cider vinegar. Set aside for 5 minutes (this makes vegan buttermilk.)
- In a large bowl, mix together the flour, sugar, baking powder, garlic powder, and salt.
- Mix the melted butter into the buttermilk; then pour this mixture into the flour mixture. Mix until just incorporated (without overmixing – some flour clumps are fine and will make for fluffy biscuits.)
- Gently fold in the cheese.
- Scoop the batter into the baking sheet using a 1/4 cup measuring scoop. Leave about 2 inches of space between each scoop.
- Bake for about 12-15 minutes, or until the biscuits are golden brown.
- In the meantime, mix together the melted butter, parsley, and garlic powder. Brush on the top of the biscuits when they are done baking.
Meredith says
I’ve made these twice and they’re amazing! My only change is using a cup of vegan cheese that I’d already made and mixing that in instead of shredded. It makes for slightly thinner batter so the biscuits come out a little flat, but delicious.
Kamryn says
Can the dough be made ahead of time and stored in the fridge before baking?
Karissa says
Hey! Unfortunately, because the baking powder starts “working” when the dough is mixed up, I recommend against making the dough ahead of time.