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; 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; 3 tablespoons melted vegan butter; 1/2 teaspoon garlic powder; 1 tablespoon chopped fresh parsley

Jump to Recipe· 4.5 from 14 reviews

If you’re anything like me and love those buttery, garlicky biscuits from the famous seafood chains—but dairy isn’t on your menu—then you’re going to be thrilled by this Vegan Cheddar Bay Biscuits Recipe. This version is spot-on delicious, packed with melty vegan cheddar, a hint of garlic, and that perfect flaky biscuit texture. Trust me, once you try it, you’ll want to make these for every meal (and maybe sneak a few just because!). Let’s dive into how you can whip up these crowd-pleasers right in your own kitchen.

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Why This Recipe Works

Perfect Buttermilk Substitute: Using soy milk and apple cider vinegar curdles perfectly to mimic traditional buttermilk, creating tender, fluffy biscuits.
Melty Vegan Cheddar: The vegan cheddar cheese adds authentic richness and texture for that classic cheddar bay bite.
Garlic-Parsley Topping: Brushing the biscuits with a garlic butter herb blend right out of the oven seals in flavor and keeps the tops moist.
Simple Techniques: With straightforward steps and easy ingredients, this recipe is approachable yet yields professional-quality biscuits you’ll be proud of.

Ingredients & Why They Work

The magic of these biscuits is in the balance of classic pantry staples with vegan-friendly swaps that keep everything moist, fluffy, and flavorful. Here’s a quick rundown of why each ingredient earns its spot:

Vegan Cheddar Bay Biscuits, dairy-free cheesy biscuits, vegan biscuit recipe, garlic cheddar biscuits, plant-based cheesy biscuits - Flat lay of shredded vegan cheddar cheese with its rich orange color and crumbly texture, fresh bright green chopped parsley leaves scattered nearby, smooth and glossy melted vegan butter with a pale yellow hue in a small pool, a halved apple cider vinegar bottle showing its amber liquid inside, a small mound of fine white all-purpose flour with a slightly powdery texture, vibrant golden garlic powder sprinkled gently, whole unsweetened soy milk in a clear glass container showing its creamy white color, and a few fresh garlic cloves with papery white skin, all beautifully arranged in a natural, slightly scattered way to highlight their freshness and colors, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Unsweetened soy milk: The protein content here helps the biscuit structure, and it beautifully curdles with vinegar to form a vegan buttermilk.
Apple cider vinegar: Reacts with baking powder to make the biscuits rise light and airy.
All-purpose flour: The foundation for the biscuit’s tender crumb and structure.
Baking powder: Essential for that fluffy rise without yeast or eggs.
Garlic powder: Adds subtle, savory depth that’s signature to cheddar bay biscuits.
Salt: Enhances all the other flavors, so don’t skip it!
Cayenne pepper (optional): For just a touch of warmth and a little kick, but feel free to leave it out if you prefer mild.
Melted vegan butter: Provides richness and helps bind everything while keeping biscuits soft.
Shredded vegan cheddar cheese: Melts into pockets for that irresistible cheesy bite in every biscuit.
Fresh parsley (for topping): Brings a fresh herbal note to balance the buttery garlic glaze.

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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.

Tweak to Your Taste

One of my favorite things about this Vegan Cheddar Bay Biscuits Recipe is how you can make it truly your own. I’ve played around with the cheese, spices, and toppings to suit whatever mood I’m in or ingredients I have on hand—and you can too!

More heat: When I want a little more zip, I add a pinch of smoked paprika or extra cayenne pepper. It adds a lovely smoky warmth that pairs so well with the garlic.
Herbal swaps: Sometimes I swap fresh parsley for dill or chives in the topping for a fresh twist—experiment to find your fave!
Cheesy variations: If vegan cheddar isn’t available, I’ve successfully used nutritional yeast mixed with a little vegan Parmesan-style cheese for a different but still tasty cheese vibe.
Gluten-free option: I haven’t tested a gluten-free version extensively, but using a quality all-purpose gluten-free flour mix worked okay in small batches—just be mindful of slightly different textures.

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

Step 1: Make Your Vegan Buttermilk

Start by pouring 1 cup of unsweetened soy milk into a glass measuring cup, then stir in 1 tablespoon of apple cider vinegar. Set this mixture aside for 5 to 10 minutes to curdle—this “buttermilk” is key to those tender, fluffy biscuits, so don’t skip this step. It’s a neat little trick that took me a bit to learn but makes all the difference.

Step 2: Combine Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, garlic powder, salt, and cayenne pepper (if using). Whisking helps evenly distribute the leavening and garlic flavor so each biscuit gets its share. I usually give it a good 30 seconds of whisking to break up any clumps and blend the spices well.

Step 3: Mix Wet and Dry Ingredients Gently

Pour the vegan buttermilk and cooled melted vegan butter into the dry ingredients. Stir everything until a thick dough forms, but be gentle—over mixing can make biscuits tough. At this point, gently fold in your shredded vegan cheddar cheese. I like to use my hands for this, it’s the easiest way to get the cheese evenly incorporated without overworking the dough.

Step 4: Scoop & Bake

Lightly grease a 1/4 cup measuring cup (this helps the dough slide out easily) and scoop the dough onto your prepared baking sheet. Leave about 1 to 2 inches between each biscuit so they have room to puff up. Bake in a preheated 450°F oven for 12 to 15 minutes. You’ll know they’re done when tops are golden brown and smell like garlic and goodness.

Step 5: Garlic Herb Butter Topping

While the biscuits bake, stir together melted vegan butter, garlic powder, and freshly chopped parsley. The moment the biscuits come out of the oven, brush this mixture liberally over the tops. This is where you get that trademark buttery, garlicky shine and herbaceous boost—seriously addictive!

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Pro Tips for Making Vegan Cheddar Bay Biscuits Recipe

Don’t Skip Buttermilk: That curdled soy milk vinegar combo is tiny but mighty in making biscuits super tender—set a timer!
Coat Your Scoop: Greasing your measuring cup with vegan butter stops dough sticking and keeps your biscuit shapes perfect.
Fold Cheese Gently: Using your hands helps you feel when the dough is just combined and the cheese is evenly distributed, without overmixing.
Brush immediately: Brush the biscuits with the herb butter while they’re piping hot so it melts into the tops beautifully.

How to Serve Vegan Cheddar Bay Biscuits Recipe

Vegan Cheddar Bay Biscuits, dairy-free cheesy biscuits, vegan biscuit recipe, garlic cheddar biscuits, plant-based cheesy biscuits - This image shows a close-up view of several soft, golden-yellow cheese biscuits with a rough, bumpy texture sitting on a baking tray. Each biscuit is round and slightly uneven in shape, with small pieces of melted orange cheese visible inside. The biscuits are sprinkled with finely chopped green herbs, adding small green flecks across the top. The background is a light gray tray with small droplets of oil around the biscuits, and the surface beneath is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love sprinkling a little extra chopped fresh parsley on top after brushing with the garlic butter for that fresh pop of color and flavor. Sometimes, a sprinkle of smoked paprika or a pinch of flaky sea salt on top just before serving gives it that gourmet touch that wows guests.

Side Dishes

These biscuits pair beautifully with hearty vegan soups, like a creamy tomato basil or a spicy chili. I also love serving them alongside roasted veggies or a big mixed greens salad to balance out the richness. If you’re making a “surf and turf” vegan dinner, these biscuits are a must with crispy tofu or seitan.

Creative Ways to Present

For special occasions, I like to line a basket or wooden board with fresh parchment and stack the biscuits in a pyramid shape, garnished with fresh herbs and a small bowl of vegan herb butter for dipping. It instantly turns a humble biscuit into a party centerpiece. You could even pipe vegan cream cheese with chives inside the biscuits for little surprise bites!

Make Ahead and Storage

Storing Leftovers

I usually store leftover biscuits in an airtight container at room temperature—they keep well for 3 to 4 days. Make sure they’re fully cooled before storing to avoid sogginess. If you want to keep them longer, freezing is the way to go.

Freezing

I freeze the biscuits on a baking sheet first until solid, then transfer them to a freezer-safe bag or container. This way they don’t stick together and you can pull out just what you need. Frozen biscuits keep well for about 2 months.

Reheating

When it’s time to enjoy leftovers, I pop them in a preheated oven at 350°F for about 8-10 minutes. This method revives the crispy edges and melty interior better than a microwave. If you want to add some garlic butter before warming up, it tastes even more fresh and decadent.

FAQs

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

Absolutely! While I prefer soy milk for its curdling ability and protein content, unsweetened almond or oat milk works too. Just make sure it’s unsweetened and unflavored to avoid altering the taste or texture of your biscuits.
What’s the best vegan cheddar cheese for this recipe?

I find shredded vegan cheddar style cheese blends that melt well and have a mild, creamy flavor work best. Some brands lean too salty or rubbery, so you might try a few. If you’re short on cheese, a couple tablespoons of nutritional yeast can boost that cheesy flavor.
Can I make these gluten-free?

I haven’t tested extensively with gluten-free flour, but I recommend a good quality all-purpose GF blend with xanthan gum. The texture might be a little different, but it should still bake up tasty if you adjust moisture levels slightly.
How do I store leftovers to keep them fresh?

Store cooled biscuits in an airtight container at room temperature for up to 4 days. For longer storage, freeze them individually on a baking sheet before transferring to a freezer bag. Reheat in the oven to keep that fresh-baked texture.

Final Thoughts

This Vegan Cheddar Bay Biscuits Recipe has become one of my absolute favorites for turning simple ingredients into something unbelievably comforting and delicious. It’s perfect for family dinners, potlucks, or just treating yourself after a long day. I honestly never thought vegan biscuits could taste this good, and I’m excited for you to taste the magic too. So grab your mixing bowl and let’s get baking—you’ll be amazed at how quickly these disappear at your table!