Description
These Vegan Cheddar Bay Biscuits are a dairy-free and plant-based twist on the classic favorite, featuring fluffy, garlicky biscuits loaded with vegan cheddar cheese and topped with a buttery garlic parsley glaze. Perfect for serving warm alongside your favorite meals or as a delicious snack.
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 the oven: Preheat the oven to 450 degrees F and lightly grease a baking sheet to prevent the biscuits from sticking.
- Make the vegan buttermilk: In a glass measuring cup, combine the unsweetened soy milk with apple cider vinegar. Stir and let it sit for a few minutes to curdle, creating a vegan buttermilk substitute.
- Whisk dry ingredients: In a large mixing bowl, combine all purpose flour, baking powder, garlic powder, salt, and cayenne pepper. Whisk well to evenly distribute the leavening and spices.
- Mix in wet ingredients: Add the vegan buttermilk and melted vegan butter to the dry ingredients. Stir gently until a thick dough forms, being careful not to overmix. Fold in the shredded vegan cheddar cheese by hand to ensure even distribution.
- Scoop dough: Lightly grease a 1/4 cup measuring cup and use it to scoop biscuit dough portions onto the prepared baking sheet, leaving space between each biscuit for expansion.
- Bake biscuits: 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 melted vegan butter, garlic powder, and chopped fresh parsley in a small bowl.
- Brush biscuits: Once the biscuits are warm from the oven, brush the tops generously with the prepared garlic parsley butter mixture for added flavor and moisture.
- Serve: Serve the Vegan Cheddar Bay Biscuits warm. Store leftovers covered for 3-4 days or freeze for longer storage.
Notes
- You can substitute unsweetened almond milk or another unsweetened plant milk for soy milk, but avoid using flavored or sweetened varieties.
- Gluten free flour was not tested, but a quality gluten free baking mix may work as a substitute.
- If you prefer not to use vegan cheese, replacing it with about 1/4 cup nutritional yeast adds a cheesy flavor.
Nutrition
- Serving Size: 1 biscuit
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg
