Vegan Cheddar Bay Biscuits Recipe

If you’re like me and miss those super flavorful, soft-and-fluffy biscuits with a cheesy garlic kick, then you’re absolutely going to love this Vegan Cheddar Bay Biscuits Recipe. These biscuits bring all the comfort of the classic cheddar bay biscuit you remember but without any dairy or eggs—perfect for when you want a crowd-pleasing vegan treat that’s surprisingly easy to whip up. I’m excited to walk you through every step so your kitchen smells like garlic butter heaven and your biscuits come out golden and tender every single time.

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Ingredients & Why They Work

Every ingredient in this Vegan Cheddar Bay Biscuits Recipe plays a purposeful role, balancing flavor, texture, and moisture for that perfect biscuit bite. Choosing simple pantry staples and quality vegan cheese ensures you get the best results without any weird substitutes.

• Unsweetened soy milk: Soy milk curdles beautifully with vinegar, creating a rich dairy-free buttermilk without extra sugars or flavors.
• Apple cider vinegar: This acid helps thicken the milk replicate buttermilk’s tang and aids leavening for tender biscuits.
• All-purpose flour: Provides the perfect structure and soft crumb; I recommend using freshly sifted flour for lightness.
• Baking powder: The lifting agent that makes your biscuits rise up fluffy and light.
• Garlic powder: A staple to infuse that irresistible garlicky warmth throughout the dough.
• Salt: Essential for balancing flavors and enhancing the cheesy undertones.
• Cayenne pepper (optional): Adds a subtle kick that gives these biscuits their signature savory edge.
• Melted vegan butter: Gives richness and a flaky texture; melting and cooling it before mixing prevents over-softening the dough.
• Shredded vegan cheddar cheese: Melts into delightful pockets of vegan cheesiness—totally necessary for authenticity.
• Chopped fresh parsley: Freshness and color for that classic biscuit topping, balancing garlic butter’s richness.

Make It Your Way

I love playing around with this Vegan Cheddar Bay Biscuits Recipe depending on my mood or what’s in season, and I encourage you to do the same! From swapping out the vegan cheese to adding different herbs, it’s fun to make it your own.

• Variation with Nutritional Yeast: If you’re out of vegan cheddar or want a tangier flavor, try swapping half of the cheese for nutritional yeast. I did this once and got a nice sharp bite while keeping it cheesy.
• Herb Mix: Fresh rosemary or thyme in the dough can add an earthy twist that pairs beautifully with garlic.
• Milk Substitute: Unsweetened almond or oat milk works in a pinch, but avoid anything flavored or sweetened to keep the right texture.
• Spicy Kick: Adding a pinch more cayenne or a little smoked paprika brought a lovely warmth that my family adored.

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

Step 1: Prepare Your Oven and Make Vegan Buttermilk

Start by preheating your oven to 450°F (232°C). This high heat is crucial to get those biscuits beautifully golden and with a slightly crispy crust. Next, mix your unsweetened soy milk and apple cider vinegar in a measuring cup or small bowl; this curdles the milk and simulates buttermilk. Let it sit for 5 minutes while you prepare the rest of your ingredients. Trust me, this step really makes a difference in texture.

Step 2: Whisk Together Dry Ingredients

In a large mixing bowl, whisk your all-purpose flour, baking powder, garlic powder, salt, and cayenne pepper if you’re using it. Mixing the dry ingredients well ensures even flavor distribution and helps your biscuits rise up nicely without lumps.

Step 3: Combine Wet and Dry Ingredients

Pour the ‘buttermilk’ you made and the melted vegan butter (make sure it’s cooled so it doesn’t cook the milk) into the dry ingredients. Stir gently until a thick dough forms—remember, you want to avoid over-mixing as that can toughen your biscuits. Then fold in the shredded vegan cheddar cheese. Sometimes I use my hands here to make sure the cheese is evenly distributed without breaking the dough up too much.

Step 4: Scoop and Bake

Lightly grease a 1/4 cup measuring cup to scoop your biscuit dough so it doesn’t stick. Place the scoops on a greased baking sheet spaced a bit apart because they’ll puff up as they bake. Slide it into the oven and bake for 12-15 minutes or until the tops are golden brown. Keep an eye on them at around 12 minutes—you want them baked through but not dried out.

Step 5: Mix Topping and Brush Warm Biscuits

While your biscuits are baking, melt a few tablespoons of vegan butter and stir in garlic powder and freshly chopped parsley. As soon as the biscuits come out, brush this mixture generously over their tops for that signature glossy garlic-herb finish. This elevates the flavor and makes them feel extra special.

How to Serve Vegan Cheddar Bay Biscuits Recipe

Garnishes

I usually sprinkle a bit more fresh chopped parsley on top just before serving—adds a pop of freshness and color. Sometimes I add a tiny pinch of flaky sea salt to underline the garlicky butter flavor. If I’m feeling fancy, a light drizzle of vegan garlic aioli on the side makes for fantastic dunking action.

Side Dishes

Pair these biscuits with classic vegan chili, tomato soup, or a hearty salad on the side for a cozy meal. They’re a fantastic accompaniment to vegan “shrimp” scampi or any plant-based seafood dishes because the garlicky notes tie everything together.

Creative Ways to Present

For special occasions, I’ve shaped the dough into larger biscuit rounds and served them stacked like mini layers between plant-based sausage and vegan cheese for a decadent breakfast sandwich. You can also serve them in a cute basket lined with a gingham cloth to instantly up the picnic vibe.

Make Ahead and Storage

Storing Leftovers

I store leftover biscuits in an airtight container at room temperature for up to 3-4 days. If kitchen temperatures are warm, I prefer refrigerating them to keep them fresh without drying out. When you take them out, they’re best enjoyed warmed to bring back that soft, buttery texture.

Freezing

These biscuits freeze beautifully! After baking and cooling completely, I wrap them individually in plastic wrap, then place them in a freezer-safe bag. They last up to 2 months frozen. It’s such a lifesaver to pop one in the oven straight from the freezer for a quick snack or side.

Reheating

To reheat, I preheat my oven to 350°F and warm the biscuits for about 8-10 minutes until heated through and slightly crisp on the outside again. Avoid microwaving, which makes the texture gummy; the oven keeps them flaky and delicious.

FAQs

Final Thoughts

Honestly, this Vegan Cheddar Bay Biscuits Recipe quickly became a staple in my kitchen and a total crowd-pleaser whenever friends come over. It’s one of those recipes where the smell alone draws everyone into the kitchen, and the first warm bite never disappoints. I hope you find as much joy making and eating these as I do—warm, cheesy, garlicky comfort that’s firmly plant-based but absolutely indulgent. So go ahead, try them out, and make this recipe your own—it’s a game changer!

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