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; 1/2 cup melted vegan butter (cooled for 5 minutes); 3 tablespoons melted vegan butter (for topping); 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 teaspoon garlic powder (for topping); 1 1/2 cups shredded vegan cheddar cheese; 1 tablespoon chopped fresh parsley

There’s something utterly comforting about biscuits brushed with garlicky butter and loaded with melty cheese. This Vegan Cheddar Bay Biscuits Recipe nails that cozy feeling with a plant-based twist that’s just as irresistible and way easier than you might expect to pull off at home.

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’ve made more than a few biscuit recipes over the years, but this Vegan Cheddar Bay Biscuits Recipe is a standout for how it balances that classic tender crumb with the bold punch of vegan cheddar and garlicky butter. It’s honestly so satisfying, and trust me—your kitchen will smell amazing.

Authentic flavor: The garlic powder, melted vegan butter, and cheddar-style shreds come together just right, delivering that comforting cheesy-garlicky taste you crave.
Simple pantry staples: You probably have all the ingredients already, making this a go-to recipe for quick weeknight sides or weekend baking.
Fluffy, soft texture: Vegan biscuits can be tricky, but this method yields biscuits so tender and moist they almost melt in your mouth.
Freedom to customize: You can add in your own herbs or spice level to personalize every batch.

Ingredients & Why They Work

Each ingredient plays a crucial role in crafting that authentic vegan cheddar bay biscuit experience. Here’s why I love these choices and what to keep in mind when shopping.

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: Acidity from vinegar curdles the soy milk, mimicking buttermilk's tang and aiding the rise for fluffy biscuits.
Apple cider vinegar: The key to turning soy milk into vegan buttermilk, it activates the baking powder for lift.
All-purpose flour: Provides the perfect structure—avoid whole wheat here unless you want a denser biscuit.
Baking powder: Essential for that rise and soft crumb.
Garlic powder: Gives that signature garlicky flavor without overpowering.
Salt: Balances flavors and enhances the cheesy taste.
Cayenne pepper (optional): Adds just a hint of heat that complements the cheese and garlic.
Melted vegan butter: Brings richness and tenderness to the dough and the finishing brush for that buttery gloss.
Shredded vegan cheddar cheese: I recommend a cheddar-style that melts well—this is what makes these biscuits sing.
Chopped fresh parsley: For brightness and a little color pop in the 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 adding a little extra fresh herbs to my biscuits when entertaining, but on a busy weeknight, the classic garlic and parsley combo is just perfect. Feel free to tweak the garlic powder or toss in some chili flakes for a kick if you like things spicy.

Variation: Once, I stirred in some chopped jalapeños with the cheese for a fun spicy twist that my friends adored.
Dairy-Free Dairy Swap: For a nutty hint, try using cashew-based shredded cheeses or a smokier vegan cheddar alternative I discovered at the farmers market.
Herb Swap: Rosemary or thyme can add a lovely savory note if parsley isn’t your favorite.

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: Preheat and Prep

Start by preheating your oven to 450°F (232°C). Lightly grease a baking sheet or line with parchment paper. Getting this ready first means no scrambling when your biscuit dough is just right and ready to head straight to the oven.

Step 2: Make Vegan Buttermilk

Pour the soy milk into a glass measuring cup and stir in the apple cider vinegar. Set it aside for about 5 minutes to let it curdle—this transformation is crucial. It’s your secret weapon to tender, fluffy biscuits.

Step 3: Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, garlic powder, salt, and optional cayenne pepper until evenly blended. This is the base that’ll give your biscuits the perfect texture and the classic cheesy-bay flavor.

Step 4: Combine Wet and Dry Ingredients

Add the vegan buttermilk and cooled melted vegan butter to the dry mix. Stir gently until you have a thick dough. Be careful not to overmix; your biscuits will be much fluffier if you stop when everything just comes together.

Step 5: Fold In Vegan Cheese

This step is a joy! Fold in the shredded vegan cheddar with a spatula or your hands. You want cheese distributed throughout so every bite is full of cheesy goodness. If your dough feels sticky, lightly flour your hands before mixing.

Step 6: Scoop Biscuit Dough

Lightly grease a ¼ cup measuring cup (this makes scooping less sticky) and scoop dough onto your baking sheet, spacing the biscuits about an inch apart. This gives them room to puff up without sticking together.

Step 7: Bake Until Golden

Bake the biscuits for 12 to 15 minutes, or until golden brown on top. You’ll notice a wonderful aroma filling your kitchen—that’s your cue that these are done and ready for their garlicky butter brush.

Step 8: Prepare and Brush Garlic Butter Topping

In a small bowl, mix melted vegan butter, garlic powder, and chopped fresh parsley. As soon as the biscuits come out of the oven, brush this flavorful topping generously over each biscuit. It’ll soak in a bit, sealing in moisture and adding a shiny, irresistible finish.

Step 9: Serve Warm and Enjoy

Nothing beats enjoying these warm from the oven. I like to pull mine apart and savor the gooey cheese and buttery top with a big cup of tea.

Top Tip

Mastering the texture of these biscuits took me a couple tries, but once I nailed the mixing method and biscuit size, they came out perfect every time. Here are my best tips from those kitchen experiments:

Don’t overmix the dough: Stir only until the dry ingredients are just moistened to keep your biscuits soft and fluffy.
Chill your vegan butter: When melting, let it cool for 5 minutes before mixing to avoid cooking the baking powder prematurely.
Use a lightly greased scoop: Makes portioning uniform biscuits easy and keeps the dough from sticking too much.
Brush warm biscuits: Topping them hot helps the garlic butter soak in beautifully, making each bite luscious.

How to Serve Vegan Cheddar Bay Biscuits Recipe

vegan cheddar biscuits - Serving Suggestion

Garnishes

I usually stick to fresh chopped parsley over these biscuits—it adds a splash of color and fresh herb aroma without overpowering that cheesy garlic combo. Sometimes a sprinkle of smoked paprika can add a smoky depth that’s incredible too.

Side Dishes

My go-to pairings are hearty soups like tomato bisque or a creamy potato chowder. They’re also fantastic alongside BBQ jackfruit sliders or a crisp kale Caesar salad. Their rich flavor works beautifully to complement lighter, fresh sides or robust mains.

Creative Ways to Present

For special occasions, I love arranging these biscuits in a wreath shape on a large platter, interspersed with sprigs of fresh herbs and edible flowers. It turns a simple batch of biscuits into something festive and inviting—perfect for sharing.

Make Ahead and Storage

Storing Leftovers

I keep any leftover biscuits in an airtight container at room temperature for up to 3-4 days. They stay soft and delicious—just make sure they’ve cooled completely before storing to avoid sogginess.

Freezing

These biscuits freeze really well. After they’ve cooled, wrap them individually in plastic wrap and place in a freezer-safe bag. When you want some, just thaw at room temp or pop them straight into a low oven to warm through.

Reheating

I recommend reheating biscuits in a preheated oven at 350°F for about 8-10 minutes. This keeps the outside crisp while warming them thoroughly. If you’re in a hurry, wrapping them in foil helps prevent drying out in the microwave.

Frequently Asked Questions:

Can I use other plant milks for this Vegan Cheddar Bay Biscuits Recipe?

Yes! While I use unsweetened soy milk because it curdles nicely with vinegar to mimic buttermilk, unsweetened almond or oat milk also work well. Just make sure they are unsweetened to avoid altering the biscuit taste.

What’s the secret to fluffy vegan biscuits?

The key is to not overmix the dough once you add the wet ingredients and to use a good quality baking powder. Also, letting the homemade vegan buttermilk rest a few minutes before mixing helps create acidity that reacts to the rising agents, giving you tender, fluffy results.

Can I make these biscuits gluten-free?

Gluten-free baking can be tricky with biscuits, but you can try an all-purpose gluten-free flour blend with xanthan gum added. The texture may vary slightly, so you might want to experiment or try my adapted gluten-free version for best success.

How do I store leftover biscuits to keep them fresh?

Store cooled biscuits in an airtight container at room temperature for up to four days. For longer storage, wrap them individually and freeze. When reheating, warming in the oven helps keep their soft texture and reactivates the garlicky butter flavor.

Final Thoughts

This Vegan Cheddar Bay Biscuits Recipe is like a little love letter to the classic biscuit that I didn’t know I needed—until I made it at home. The buttery garlic aroma, cheesy pockets, and fluffy texture always bring a smile to my face and to the friends I share them with. Give it a try, and trust me, these biscuits will become a treasured part of your vegan kitchen repertoire.