Description
These Vegan Cheddar Bay Biscuits are a deliciously fluffy, dairy-free twist on a classic favorite. Made with a soy milk buttermilk substitute, vegan butter, and shredded vegan cheddar cheese, they’re perfect for serving alongside soups, salads, or as a snack. Topped with a flavorful garlic parsley butter, these biscuits are sure to become a staple in your plant-based baking repertoire.
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, pour the unsweetened soy milk. Stir in the apple cider vinegar and set aside for a few minutes to allow the mixture to curdle, forming a vegan buttermilk substitute.
- Whisk dry ingredients: In a large bowl, combine the all purpose flour, baking powder, garlic powder, salt, and cayenne pepper (if using). Mix thoroughly.
- Mix in wet ingredients: Add the vegan buttermilk and cooled melted vegan butter to the dry ingredients. Stir gently until a thick dough forms. Avoid overmixing to keep the biscuits tender. Fold in the shredded vegan cheddar cheese by hand if necessary to ensure even distribution.
- Scoop dough: Lightly grease a 1/4 cup measuring cup. Use it to portion out the biscuit dough onto the prepared baking sheet, leaving space between each biscuit to allow for rising.
- Bake: Place the baking sheet in the preheated oven and bake for 15 minutes, or until the biscuits are golden brown on top.
- Prepare the topping: While the biscuits bake, combine the melted vegan butter, garlic powder, and chopped fresh parsley in a small bowl. Brush this mixture over the warm biscuits immediately after removing them from the oven.
- Serve: Enjoy the biscuits warm. Store leftovers in a covered container for 3-4 days or freeze for longer storage.
Notes
- Substitute soy milk with unsweetened almond milk or another unsweetened plant-based milk without added sugar or flavors.
- Gluten free flour may work, but this version has not been tested with it.
- For a cheese alternative, you can replace about 1/4 cup of the vegan cheddar with nutritional yeast for a cheesy flavor.
- Do not overmix the dough to maintain biscuit fluffiness.
- Brush biscuits with topping while still warm for best flavor absorption.
Nutrition
- Serving Size: 1 biscuit
- Calories: 160 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg
