Description
These Vegan Cheddar Bay Biscuits are soft, fluffy, and bursting with cheesy, garlicky flavor. Made with plant-based ingredients including vegan cheddar and vegan butter, they make a perfect appetizer or side dish reminiscent of the famous Red Lobster biscuits. Easy to prepare and bake, they're sure to become a family favorite.
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 (for topping)
Instructions
- Prepare: Preheat the oven to 450 degrees F and lightly grease a baking sheet to prevent the biscuits from sticking during baking.
- Make the buttermilk: In a glass measuring cup, stir the apple cider vinegar into the unsweetened soy milk. Set aside for a few minutes to let it curdle and create a vegan buttermilk substitute.
- Whisk dry ingredients: In a large bowl, combine the all purpose flour, baking powder, garlic powder, salt, and cayenne pepper thoroughly.
- Mix in wet ingredients: Pour the vegan buttermilk and cooled melted vegan butter into the dry ingredients. Stir gently until a thick dough forms, taking care not to over mix. Then fold in the shredded vegan cheddar cheese using your hands if necessary to evenly distribute it.
- Scoop dough: Lightly grease a 1/4 cup measuring cup and use it to scoop out biscuit dough portions. Place them spaced slightly apart on the prepared baking sheet.
- Bake: Bake in the preheated oven for 15 minutes until the tops are golden brown and the biscuits have risen.
- Prepare the topping: In a small bowl, combine the melted vegan butter, garlic powder, and chopped fresh parsley. Brush this mixture generously over the warm biscuits as soon as they come out of the oven.
- Serve: Serve the biscuits warm and enjoy. Store leftovers in a covered container for 3-4 days or freeze for longer storage.
Notes
- For best results, do not over mix the dough to keep biscuits light and fluffy.
- You can substitute soy milk with any other unsweetened plant milk if preferred.
- To add extra cheesiness, sprinkle a little extra vegan cheddar on top before baking.
- Leftover biscuits can be reheated in the oven or toaster oven to regain freshness.
- If you prefer a spicier biscuit, increase the cayenne pepper slightly or add paprika.
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
