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

There's something irresistibly cozy about warm, garlicky biscuits fresh from the oven. This Vegan Cheddar Bay Biscuits Recipe brings all that comforting flavor without any dairy, making it perfect for sharing with friends or sneaking a batch just for yourself.

The image shows a close-up of seven round biscuits on a light gray baking tray. Each biscuit has a rough, slightly bumpy texture with visible bits of orange cheddar cheese inside and on top, giving them a speckled look. The biscuits are pale golden-brown with green herbs sprinkled evenly on the surface. The biscuits are not stacked, but spaced apart on the tray, showing their fluffy and slightly crumbly texture. The background is out of focus but appears to be a wooden surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Vegan Cheddar Bay Biscuits Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Vegan Cheddar Bay Biscuits Recipe
Top Tip
How to Serve Vegan Cheddar Bay Biscuits Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Vegan Cheddar Bay Biscuits Recipe

Why You'll Love This Vegan Cheddar Bay Biscuits Recipe

Honestly, I’m obsessed with these biscuits because they hit every note I want: super fluffy inside, slightly crispy outside, and loaded with that dreamy cheesy-garlic flavor. Plus, they come together faster than you’d expect, making them a go-to for both busy weeknights and weekend indulgences.

Vegan and Allergy-Friendly: No dairy or eggs here, but all the rich, savory goodness you love.
Simple Ingredients: You likely have everything on hand — even better, they don't rely on any fancy vegan cheese substitutes.
Quick & Easy: From mixing to baking in under 35 minutes — perfect for last-minute meals or snacks.
Irresistibly Flavorful: The garlic butter parsley topping seals the deal with fresh, bright notes.

A gray baking tray filled with twelve unevenly round cheese and herb biscuits, each having a pale golden color with orange cheese pieces and green herbs scattered throughout. The biscuits have a soft, rough texture with some melting cheese visible on the surface. The tray is set on a white marbled textured surface, and the lighting highlights the warm and fresh look of the biscuits. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Vegan Cheddar Bay Biscuits Recipe plays a special role. From the tangy soy milk “buttermilk” to the melty vegan cheddar, here’s why these parts come together so perfectly and what to keep in mind while shopping.

Flat lay of shredded vegan cheddar cheese, a small glass jug of unsweetened soy milk with apple cider vinegar mixed in, a heap of all-purpose flour, a wooden spoonful of garlic powder, melted vegan butter in a small pool, a sprinkle of chopped fresh parsley, and a small pile of baking powder arranged beautifully and naturally placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Unsweetened Soy Milk: Works wonderfully to mimic classic buttermilk when paired with apple cider vinegar, adding subtle tang and softness.
Apple Cider Vinegar: Essential for “curdling” the milk, creating that tender crumb texture.
All-Purpose Flour: Provides the structure while keeping the biscuits light and fluffy.
Baking Powder: The leavening agent that makes these biscuits rise perfectly in the oven.
Garlic Powder: Infuses authentic garlic flavor right into the dough, complementing the topping.
Salt: Enhances all the savory notes — don’t skip it!
Cayenne Pepper (Optional): Adds a gentle kick; adjust according to your spice tolerance.
Melted Vegan Butter: Brings richness and helps nail that classic buttery biscuit texture without dairy.
Shredded Vegan Cheddar Cheese: The star of the show – melty, sharp, and 100% plant-based. I like brands that melt well for that gooey, chewy bite.
Fresh Parsley: For the topping — it adds freshness and color, balancing the richness.

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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.

Make It Your Way

I love tweaking this Vegan Cheddar Bay Biscuits Recipe based on what’s fresh or what I’m feeling – sometimes more garlic, sometimes a sprinkle of smoked paprika for a bit of warmth. You should have fun making this your own too!

Cheesy Swap: If vegan cheddar isn’t your favorite or you want to lighten it up, I’ve had success substituting ¼ cup nutritional yeast for a cheesy flavor boost without the dairy mimicry.
Milk Alternatives: Unsweetened almond or oat milk work as substitutes in a pinch, but avoid any that are sweetened or flavored so the biscuits don’t taste off.
Herb Variations: Fresh thyme or chives tossed into the dough or topping bring a nice herbal twist.
Heat Level: Leaving out the cayenne makes these biscuits kid-friendly, while adding a pinch or two elevates the adult version.

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

Step 1: Create Your Vegan Buttermilk

I start by pouring unsweetened soy milk into a glass measuring cup and stirring in a tablespoon of apple cider vinegar. Leaving this to sit for a few minutes helps it thicken and curdle just like classic buttermilk. This little trick is key for getting the right biscuit texture – trust me on this one.

Step 2: Mix the Dry Ingredients

Next, in a big bowl, I whisk together the flour, baking powder, garlic powder, salt, and cayenne pepper (if you’re feeling spicy). Making sure these are evenly combined sets the stage for fluffy, flavorful biscuits.

Step 3: Bring It All Together

Now for the fun part: stirring the vegan butter and vegan buttermilk into the dry ingredients until a thick dough forms. It can get a bit sticky, so I usually switch to gently folding in the shredded vegan cheddar with my hands. Don’t overmix here — that’s how biscuits end up tough.

Step 4: Scoop & Bake

I lightly grease a quarter-cup measuring cup to scoop out dough and place the biscuits onto a greased baking sheet, spacing them a bit apart. Into the 450°F oven they go for about 12-15 minutes, until they’re golden and smelling amazing. The wait is always the hardest part!

Step 5: Add the Classic Topping

While the biscuits bake, I whisk together melted vegan butter with garlic powder and chopped parsley. Once the biscuits are out and still warm, I brush this garlicky buttery topping on top — it’s the signature touch that truly makes this recipe pop.

Top Tip

After countless batches, I learned a few things that make this Vegan Cheddar Bay Biscuits Recipe foolproof — little tricks that’ll help you get soft, cheesy, garlicky perfection every time.

Don’t Overmix the Dough: Mixing until just combined keeps your biscuits tender and not tough — a quick fold with a spatula or your hands does the trick.
Proper Measuring: Spoon your flour into the cup and level it off rather than scooping directly from the bag, to avoid dense biscuits.
Vegan Cheese Choice Matters: For best meltiness and flavor, I recommend trying brands known for melting well, like some Daiya or Violife varieties.
Brush Topping ASAP: Applying the garlic-parsley butter while biscuits are warm ensures it sinks in beautifully rather than sitting on top.

How to Serve Vegan Cheddar Bay Biscuits Recipe

Vegan Cheddar Bay Biscuits - Serving Suggestion

Garnishes

I always sprinkle a little extra fresh parsley on top just before serving — it adds a pop of color and a fresh taste that balances the buttery richness perfectly.

Side Dishes

These biscuits shine alongside creamy vegan tomato soup, hearty chili, or a fresh garden salad. I've also loved pairing them with roasted veggies or vegan mac and cheese for a comforting meal that feels truly satisfying.

Creative Ways to Present

For gatherings, I’ve arranged these biscuits in a rustic basket lined with a colorful cloth napkin, adding little ramekins of vegan butter and herb-infused oil for dipping. It’s always a crowd-pleaser and makes things feel extra special.

Make Ahead and Storage

Storing Leftovers

Any leftovers go straight into an airtight container on the counter, and they stay good for 3-4 days. I like to gently rewarm them in the oven to bring back that fresh-baked vibe.

Freezing

I freeze these biscuits on a baking sheet first, then toss them into a freezer bag once solid. That way, you can grab just what you need. They thaw quickly at room temperature or in the fridge overnight.

Reheating

To reheat, I pop frozen or refrigerated biscuits in a 350°F oven for about 8-10 minutes. This crisps the outside while warming the inside without drying them out, making each bite taste freshly baked.

Frequently Asked Questions:

Can I use a different plant milk besides soy milk?

Absolutely! Unsweetened almond or oat milk can work, but make sure there’s no added sugar or flavorings. The key is to keep it unsweetened for that authentic biscuit flavor.

Will these biscuits rise well without eggs?

Yes, the baking powder combined with the acidity from apple cider vinegar and soy milk mimics the rising effect eggs provide, resulting in light, fluffy biscuits.

Can I make these gluten-free?

I haven’t tested this recipe with gluten-free flour. However, you might try using a high-quality 1:1 gluten-free baking flour blend. Just note that texture may vary from the original.

What if I don’t want to use vegan cheese?

No problem! You can substitute about ¼ cup nutritional yeast for a cheesy flavor. It won’t have exactly the same texture, but it’s a tasty alternative.

Final Thoughts

These Vegan Cheddar Bay Biscuits have become one of my all-time favorite recipes to share because they’re genuinely delicious, straightforward, and versatile. I know you’ll enjoy making them as much as eating them — so go ahead and try this recipe like you’re inviting me over for biscuits and a good chat!