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 (for topping)

There’s nothing quite like warm, buttery biscuits fresh from the oven, and this Vegan Cheddar Bay Biscuits Recipe nails that comfort-food vibe without any dairy. Tender on the inside, golden and garlicky on the outside — these biscuits bring all the cozy feels to your table.

The image shows a close-up of seven round, golden biscuits arranged on a white plate placed on a white marbled surface. Each biscuit is slightly rough in texture with uneven, soft edges and baked to a light golden brown color with small patches of melted cheese throughout. Shredded cheese is visible both baked into and on top of each biscuit, giving spots of deeper orange color. A light sprinkle of green herbs is scattered over the biscuits, adding contrast to their warm tones. The background is softly blurred, keeping the focus on the biscuits. 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’m genuinely excited to share this Vegan Cheddar Bay Biscuits Recipe because it’s one of those rare vegan treats that taste like the classic version and then some. They’re fluffy, cheesy, and garlicky in just the right amounts — perfect for sharing at family dinners or next-level game-day snacks.

Authentic Flavor: This recipe captures the iconic garlic and cheddar flavor profile without dairy or eggs, making it truly inclusive.
Simple Ingredients: You probably have everything on hand already, plus a few clever swaps that make a big difference.
Quick & Easy: From mixing to baking, it’s ready faster than you might expect — no complicated steps or fancy tools required.
Perfect Texture: Soft, flaky, and tender inside with a slightly crisp, buttery top that always wins me over.

Ingredients & Why They Work

Every ingredient in this Vegan Cheddar Bay Biscuits Recipe plays a crucial role in recreating that beloved biscuit experience — from fluffiness to flavor depth. Here’s why each one is worth having on your shopping list.

Flat lay of a small white bowl of unsweetened soy milk, a small white bowl of apple cider vinegar, a mound of all purpose flour on a simple white ceramic plate, a small white bowl containing baking powder, a small white bowl with garlic powder, a small white bowl with salt, a small white bowl with cayenne pepper, a small white bowl of melted vegan butter, a heap of shredded vegan cheddar cheese on a plain white ceramic dish, and a small white bowl of chopped fresh parsley, all arranged in perfect symmetry 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: Acts as the base for your vegan buttermilk, which adds a subtle tang and helps biscuits rise.
Apple cider vinegar: Reacts with the soy milk to curdle and mimic traditional buttermilk's acidity, crucial for texture.
All-purpose flour: Your biscuit's structure comes from this trusty staple.
Baking powder: The key leavening agent that makes these biscuits light and fluffy.
Garlic powder: Infuses that irresistible garlicky aroma into the dough and topping.
Salt: Enhances flavor and balances richness.
Cayenne pepper (optional): Adds a subtle kick that wakes up the palate without overpowering.
Vegan butter: Used twice—in the dough and as a buttery topping—to bring richness and softness.
Shredded vegan cheddar cheese: Brings melty, cheesy pockets inside each biscuit, making every bite a delight.
Fresh parsley: Adds a fresh, herby finish to the garlic butter topping.

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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

One of the best parts about this Vegan Cheddar Bay Biscuits Recipe is how easy it is to tweak to your taste. I like to switch up the cheese blend occasionally or add a pinch of smoked paprika for a smoky twist. Don’t hesitate to experiment!

Cheese Variation: I tried mixing in some vegan mozzarella with the cheddar for a gooier texture—delicious and melty!
Spice it Up: Adding cayenne pepper is optional, but I love the gentle warmth it gives. Start with a small pinch and adjust to your heat preference.
Herb Boost: Fresh rosemary or thyme sprinkled into the dough gives a fantastic earthy aroma if you’re feeling fancy.
Gluten-Free Version: You can swap the all-purpose flour for a gluten-free blend, but I recommend one designed for baking to keep that tender crumb.

Step-by-Step: How I Make Vegan Cheddar Bay Biscuits Recipe

The image shows a close-up view of several cheese biscuits stacked together on a white marbled surface. Each biscuit is round with a rough, craggy texture and a light golden color mixed with patches of orange from the cheese inside. Small bits of green herbs are scattered across the tops and sides, adding contrast. One biscuit is broken in half, revealing a soft, fluffy interior with visible layers of cheese. The overall look is warm and inviting with a mix of creamy, golden, and green tones. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Create Your Vegan Buttermilk

This little trick is the secret to flaky, tender biscuits! Pour your unsweetened soy milk into a glass measuring cup, then stir in apple cider vinegar. Set it aside for 5 minutes while it curdles and thickens — you’ll notice it looks a bit chunky, and that’s exactly what you want.

Step 2: Mix the Dry Ingredients

Grab a large bowl and whisk together the flour, baking powder, garlic powder, salt, and (if you like a little heat) cayenne pepper. Mixing the dry ingredients thoroughly upfront helps distribute everything evenly and ensures your biscuits rise beautifully.

Step 3: Combine Wet and Dry

Pour the vegan buttermilk and melted vegan butter into the bowl with your dry mix. Stir gently until the dough just comes together—it should be thick but still a little sticky. Don’t overmix here, or the biscuits might turn tough. Then fold in the shredded vegan cheddar cheese carefully; don't worry about fully mixing it in — pockets of cheese that melt in the oven are the best!

Step 4: Shape Your Biscuits

Lightly grease a ¼ cup measuring scoop to make scooping the dough easier, and drop portions onto your greased baking sheet. Leave about an inch of space between each since they’ll rise and spread slightly while baking. I find this step the easiest way to keep biscuit sizes consistent and cooking even.

Step 5: Bake to Golden Perfection

Bake at 450°F for 12-15 minutes. You’ll want to look for a golden brown top that feels springy when touched lightly. If your oven runs hot, check at 12 minutes to avoid overbaking. That golden crust is where all the magic happens.

Step 6: Garlic Butter Finish

While your biscuits are baking, stir melted vegan butter with garlic powder and chopped parsley. As soon as they come out, brush this mixture generously on top. The buttery garlic finish is what truly elevates these biscuits to dreamy, restaurant-quality status.

Top Tip

After making these vegan biscuits several times, I’ve learned a few insider tips that really make all the difference, especially for anyone new to baking vegan versions of classic recipes.

Don’t Skip the Vegan Buttermilk: Trust me, this is key for that tender crumb and rising power. It’s a simple swap that changes texture dramatically.
Handle the Dough Gently: Overmixing is a common mistake that leads to dense biscuits. Stir just until combined and fold in cheese softly.
Freshly Melted Vegan Butter: Let it cool slightly before adding to dough so it doesn’t cook your batter prematurely—but still warm enough to mix well.
Brush While Warm: The garlic butter topping soaks in best right out of the oven, locking in moisture and flavor.

How to Serve Vegan Cheddar Bay Biscuits Recipe

Vegan Cheddar Biscuits - Serving Suggestion

Garnishes

For me, a sprinkle of extra fresh parsley and a light dusting of garlic powder right after brushing the garlic butter adds a bright touch and extra aroma that guests always comment on. If you want to get fancy, a tiny bit of nutritional yeast on top can add a cheesy boost.

Side Dishes

I love pairing these Vegan Cheddar Bay Biscuits with rich tomato-based pasta, a crisp green salad, or vegan chili. They also shine alongside creamy soups like butternut squash or potato leek, soaking up every last bite of goodness.

Creative Ways to Present

For dinner parties or holidays, I’ve arranged these biscuits in a circular wreath shape on a wooden board with sprigs of fresh herbs tucked between them — it’s not only beautiful but invites everyone to dig in family-style.

Make Ahead and Storage

Storing Leftovers

Leftover biscuits keep wonderfully in an airtight container at room temperature for 3-4 days. I find reheating them gently restores much of their fresh-baked charm.

Freezing

These biscuits freeze beautifully — simply cool completely, then store in a freezer-safe container or bag. When I need a quick snack or side, I pull them out and reheat from frozen.

Reheating

I recommend reheating in a warm oven (around 350°F) for 8-10 minutes instead of a microwave. This helps keep the exterior crisp and the inside tender, just like fresh baked.

Frequently Asked Questions:

Can I use a different plant milk in this Vegan Cheddar Bay Biscuits Recipe?

Absolutely! I use soy milk because it curdles nicely with vinegar, mimicking traditional buttermilk. Almond or oat milk can work too, but the texture may vary slightly. Just be sure it’s unsweetened.

Can I make these biscuits gluten-free?

Yes! Use a gluten-free all-purpose baking flour blend designed for biscuits or baking. Keep in mind the texture might be a bit different, but they’ll still be delicious and cheesy.

What’s the best way to store leftover biscuits?

Store leftovers at room temperature in an airtight container if you plan to eat them within a few days. For longer storage, freeze them wrapped tightly in foil or plastic wrap and place in a freezer bag.

How do I get the perfect garlic buttery crust on these biscuits?

The trick is brushing the biscuits with melted vegan butter mixed with garlic powder and fresh parsley right out of the oven while they’re still warm. This lets the topping soak in beautifully, creating that signature flavorful crust.

Final Thoughts

These Vegan Cheddar Bay Biscuits Recipe are hands-down one of my favorite go-to comfort foods to make from scratch. The smell filling my kitchen, the flaky texture, and that garlicky, buttery finish never fail to impress everyone at my table — vegan or not. I hope you enjoy making these just as much as I do, and that they bring warmth and happiness to your next meal.