Description
These Vegan Cheddar Bay Biscuits offer a deliciously flaky and buttery texture infused with savory vegan cheddar and a zesty garlic parsley topping. Perfect for serving warm alongside your favorite soups or as a delightful snack, these biscuits bring the classic taste of Cheddar Bay to a plant-based diet with easy-to-find ingredients.
Ingredients
Scale
Cheddar Biscuits
- 1 cup unsweetened soy milk
- 1 tablespoon apple cider vinegar
- 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 cup melted vegan butter, cooled for 5 minutes
- 1 1/2 cups shredded vegan cheddar cheese
Topping
- 3 tablespoons melted vegan butter
- 1/2 teaspoon garlic powder
- 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 well and let it sit for a few minutes to curdle, creating a vegan buttermilk substitute.
- Whisk dry ingredients: In a large bowl, mix together the all purpose flour, baking powder, garlic powder, salt, and optional cayenne pepper until evenly combined.
- Mix in wet ingredients: Add the vegan buttermilk and cooled melted vegan butter to the dry ingredients. Stir gently until a thick dough forms; do not overmix to keep biscuits tender. Fold in the shredded vegan cheddar cheese using a spatula or your hands for thorough incorporation.
- Scoop dough: Lightly grease a 1/4 cup measuring cup and scoop biscuit dough portions, placing them onto the prepared baking sheet spaced slightly apart.
- Bake: Bake the biscuits in the preheated oven for 15 minutes or until golden brown on top, indicating they are cooked through.
- Prepare the topping: In a small bowl, combine melted vegan butter, garlic powder, and chopped fresh parsley. Stir well.
- Brush topping and serve: Once the biscuits are out of the oven and still warm, brush the garlic parsley butter mixture generously over the tops. Serve warm and enjoy!
Notes
- You may substitute unsweetened almond milk or another unsweetened plant-based milk for soy milk; avoid those with added sugars or flavors to maintain texture and taste.
- Gluten free all purpose flour might work as a substitute, but this has not been tested and results may vary.
- If vegan cheese is unavailable, approximately 1/4 cup of nutritional yeast can be used to add a cheesy flavor, though texture will differ.
- Store leftover biscuits in a covered container for 3-4 days or freeze them for longer storage.
Nutrition
- Serving Size: 1 biscuit
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg
