Description
These Vegan Cheddar Bay Biscuits are soft, fluffy, and bursting with cheesy flavor, made entirely without dairy. Perfectly seasoned with garlic powder and fresh parsley, they mimic the famous Red Lobster biscuits and serve as a delightful side dish or appetizer for 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)
- 1/2 teaspoon garlic powder (for topping)
Other
- 1 1/2 cups shredded vegan cheddar cheese
- 1 tablespoon chopped fresh parsley
Instructions
- Prepare: Preheat the oven to 450 degrees F and lightly grease a baking sheet to prevent sticking.
- Make the buttermilk: In a glass measuring cup, combine the unsweetened soy milk and apple cider vinegar. Stir and let it sit for a few minutes until it curdles, creating a vegan buttermilk substitute.
- Whisk dry ingredients: In a large bowl, mix together the all-purpose flour, baking powder, garlic powder, salt, and cayenne pepper thoroughly.
- Mix in wet ingredients: Pour the vegan buttermilk and melted vegan butter into the dry ingredients. Stir gently until a thick dough forms, taking care not to overmix. Fold in the shredded vegan cheddar cheese by hand if needed to evenly incorporate.
- Scoop dough: Lightly grease a 1/4 cup measuring cup and use it to scoop the biscuit dough. Place the scoops onto the prepared baking sheet, leaving space between each biscuit.
- Bake: Bake the biscuits in the preheated oven for 15 minutes, or until tops are golden brown.
- Prepare the topping: In a small bowl, combine the melted vegan butter with garlic powder and chopped fresh parsley.
- Brush and serve: Brush the warm biscuits generously with the garlic butter mixture and serve immediately. Leftovers can be stored in a covered container for up to 4 days or frozen for longer storage.
Notes
- Use vegan cheddar cheese for the authentic cheesy flavor without dairy.
- Allow the vegan butter for the dough to cool slightly before mixing to avoid melting the cheese.
- Do not overmix the dough to keep the biscuits light and fluffy.
- The baking powder ensures the biscuits rise well and become fluffy.
- Brush with garlic butter while the biscuits are warm for maximum flavor absorption.
- Optional cayenne adds a subtle spicy kick but can be omitted for mild flavor.
- Store leftovers in an airtight container in the refrigerator or freeze for up to 1 month.
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
