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; 1/2 cup melted vegan butter (cooled for 5 minutes); 3 tablespoons melted vegan butter (for topping); 2 cups all-purpose flour; 1 tablespoon baking powder; 2 teaspoons garlic powder; 1/4 teaspoon salt; 1/4 teaspoon cayenne pepper (optional); 1 1/2 cups shredded vegan cheddar cheese; 1/2 teaspoon garlic powder (for topping); 1 tablespoon chopped fresh parsley

Vegan Cheddar Bay Biscuits Recipe is one of those cozy comfort foods that just melt your stress away with every bite. Crisp golden tops, soft fluffy insides, and that garlicky, buttery finish make it impossible to have just one. Trust me, once you try this, you’ll want to keep a batch ready for all your mealtime cravings.

The image shows a close-up of seven round, golden biscuits arranged on a white plate placed on a white marbled surface. Each biscuit is slightly rough in texture with uneven, soft edges and baked to a light golden brown color with small patches of melted cheese throughout. Shredded cheese is visible both baked into and on top of each biscuit, giving spots of deeper orange color. A light sprinkle of green herbs is scattered over the biscuits, adding contrast to their warm tones. The background is softly blurred, keeping the focus on the biscuits. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This 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 Recipe

This Vegan Cheddar Bay Biscuits Recipe is a game changer for anyone avoiding dairy but missing those classic buttery biscuits. It’s so satisfying to whip these up at home — tastes just like the real thing but plant-based and easy to make anytime you want that warm, comforting side.

Authentic Flavor: The garlicky, cheesy vegan butter topping perfectly mimics the beloved Red Lobster biscuits without any dairy.
Simple Ingredients: You probably already have everything you need in your pantry, and the method is straightforward.
Great Texture: Tender, fluffy insides with just the right golden crust — no weird gums or fillers needed.
Customizable: Add extra herbs or spices to make them your own, and they still turn out perfect every time.

Ingredients & Why They Work

Every ingredient here plays a key role in nailing the texture and flavor of these biscuits. Using unsweetened soy milk with apple cider vinegar creates a vegan “buttermilk” that adds tang and tenderness, while vegan cheddar cheese brings the savory richness that makes these biscuits so addictive.

Flat lay of a small white bowl of unsweetened soy milk, a small white bowl of apple cider vinegar, a mound of all purpose flour on a simple white ceramic plate, a small white bowl containing baking powder, a small white bowl with garlic powder, a small white bowl with salt, a small white bowl with cayenne pepper, a small white bowl of melted vegan butter, a heap of shredded vegan cheddar cheese on a plain white ceramic dish, and a small white bowl of chopped fresh parsley, all arranged in perfect symmetry placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsweetened soy milk: Ideal for making vegan buttermilk; its neutral flavor won’t interfere with the biscuits’ savory taste.
Apple cider vinegar: The acid that curdles the soy milk to mimic classic buttermilk’s tang.
All-purpose flour: Provides structure and the perfect crumb when combined with the leavening.
Baking powder: The leavening agent that gives these biscuits their fluff and rise.
Garlic powder: Adds that signature gentle garlic flavor throughout.
Salt: Crucial to balance and bring out flavors.
Cayenne pepper (optional): Just a pinch to add a subtle kick, but you can skip if you prefer mild.
Melted vegan butter: Makes the dough tender and rich, plus it’s used for the delicious topping.
Shredded vegan cheddar cheese: The star ingredient for that classic cheesy goodness.
Fresh parsley: Brightens the topping with a fresh aroma and color contrast.

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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

One of my favorite things about this Vegan Cheddar Bay Biscuits Recipe is how easy it is to tweak. Sometimes, I love tossing in a bit of smoked paprika or fresh chopped rosemary to give it a new twist. Feel free to make it your own—you can’t go wrong here.

Cheese Variation: I’ve experimented with different vegan cheddar brands; some melt better, so it’s worth trying a few to find your favorite gooey factors.
Spicy kick: If you like heat, add more cayenne or a pinch of chili flakes into the dough for a little surprise.
Garlic Lovers: Double up the garlic powder in the topping for that bold garlic buttery finish I can’t get enough of.

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

The image shows a close-up view of several cheese biscuits stacked together on a white marbled surface. Each biscuit is round with a rough, craggy texture and a light golden color mixed with patches of orange from the cheese inside. Small bits of green herbs are scattered across the tops and sides, adding contrast. One biscuit is broken in half, revealing a soft, fluffy interior with visible layers of cheese. The overall look is warm and inviting with a mix of creamy, golden, and green tones. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep & Make Vegan Buttermilk

First things first—preheat your oven to a toasty 450°F and lightly grease your baking sheet. Then mix the unsweetened soy milk with the apple cider vinegar in a glass measuring cup. Set it aside—it will start to curdle and thicken into the perfect vegan “buttermilk” texture. This takes just a few minutes but sets the foundation for fluffy biscuits.

Step 2: Whisk Together the Dry Ingredients

In a big mixing bowl, whisk together the flour, baking powder, garlic powder, salt, and cayenne pepper (if you’re using it). This is where your biscuits get all their flavor and lift, so don’t skip this step!

Step 3: Combine Wet and Dry to Form the Dough

Pour your vegan buttermilk and melted vegan butter into the dry mix and stir with a spoon until just combined — don’t overwork the dough or the biscuits might turn out dense. Then gently fold in the shredded vegan cheddar cheese. I sometimes use my hands here to fold it in evenly without squishing the dough.

Step 4: Scoop & Bake to Golden Perfection

Lightly grease a ¼ cup measuring cup (it makes scooping easier) and portion out the dough onto your baking sheet, leaving a little space between each biscuit. Into the oven they go for 12-15 minutes until golden brown on top. That’s when you know they’re ready!

Step 5: Brush With Garlic Butter Topping & Serve

While the biscuits are still warm, mix the melted vegan butter, garlic powder, and fresh parsley. Brush this fragrant topping over the tops of the biscuits, coating them in deliciousness. Serve them warm—it’s the best way to enjoy those melty, garlicky flavors.

Top Tip

I’ve baked a lot of vegan biscuits, and the secret to my success with this Vegan Cheddar Bay Biscuits Recipe always comes down to how I treat the dough and the vegan cheese.

Don’t Overmix: Mixing until just combined keeps your biscuits tender; overworking makes them tough.
Chill the Dough if Needed: If your kitchen is warm, chilling the dough slightly helps keep the butter from melting before baking, which improves texture.
Even Cheese Distribution: Folding the cheese in by hand ensures every biscuit has just the right cheesy pockets.
Brush Immediately: Don’t wait to brush the garlic butter topping—warm biscuits absorb it better and it adds to that irresistible aroma.

How to Serve Vegan Cheddar Bay Biscuits Recipe

Vegan Cheddar Bay Biscuits - Serving Suggestion

Garnishes

I usually sprinkle a bit of finely chopped fresh parsley on top after brushing with garlic butter—it brightens up the look and adds a fresh pop of flavor. Sometimes, I’ll add a pinch of smoked paprika or some red pepper flakes for color and a slight smoky twist. Simple but effective!

Side Dishes

These biscuits are fantastic alongside vegan chili or any hearty stew. I’ve also paired them with a crisp green salad or roasted veggies for a complete meal. Honestly, they’re the perfect savory companion to lots of dishes, especially when you want something warm and comforting.

Creative Ways to Present

For special occasions, I like serving them in a cute basket lined with a patterned cloth napkin. You could also top each biscuit with a little fresh herb sprig or even vegan cream cheese mixed with chives for an extra drip of luxury. They’re perfect finger foods that impress but need zero fancy plating skills.

Make Ahead and Storage

Storing Leftovers

Leftover biscuits taste great reheated and stay soft for about 3-4 days in an airtight container at room temperature. I usually keep mine covered on the counter if I plan to eat them soon, but if your kitchen is warm, the fridge also works.

Freezing

Freezing is a lifesaver for this Vegan Cheddar Bay Biscuits Recipe. Just wrap each cooled biscuit in foil or parchment paper and pop them in a freezer-safe bag. When you want one, thaw a few at room temperature, then reheat gently in the oven. They freeze and reheat really well without losing texture.

Reheating

I prefer reheating these biscuits in the oven at 350°F for about 8-10 minutes. It crisps up the edges nicely while keeping the inside soft and melty. Avoid microwaving if you can since it makes them chewy or soggy.

Frequently Asked Questions:

Can I use a different type of plant milk for the vegan buttermilk?

Absolutely! While I use unsweetened soy milk because it curdles well and has a neutral taste, almond milk, oat milk, or cashew milk will also work. Just make sure it’s unsweetened and unsweetened varieties tend to curdle better when combined with vinegar.

How do I make these biscuits gluten-free?

You can substitute the all-purpose flour with a gluten-free 1-to-1 baking flour blend. I recommend one with xanthan gum included for binding. Keep in mind that texture might be slightly different, but they’ll still be delicious.

Can I make these biscuits ahead of time?

Yes! You can prepare the biscuit dough up to the scooping step, then cover and refrigerate it for up to 24 hours before baking. This can actually help develop the flavors. Just bring the dough back to room temperature before scooping and baking.

What’s the best way to get the vegan cheese to melt well?

Different vegan cheeses melt differently; I find shredded vegan cheddar with a high-fat content melts best in this recipe. Also, folding it gently into the dough and baking at a hot 450°F helps melt it into those gooey pockets you’re aiming for.

Final Thoughts

This Vegan Cheddar Bay Biscuits Recipe holds a special spot in my kitchen rotation. It’s the little joy that makes any meal feel like a celebration. I hope you find just as much comfort and fun in making these biscuits as I do. Grab your vegan butter and cheese, warm up the oven, and prepare to impress yourself and everyone at your table. You’re going to love how easy and tasty this recipe is—happy baking!