Vegan Cheddar Bay Biscuits

These Vegan Cheddar Bay Biscuits are buttery treats with vegan cheese baked inside. This is an easy drop-biscuit recipe that makes every dinner special.

A stack of vegan cheddar bay biscuits shows the top one with a bite taken out. There are more biscuits in the background.

I can’t think of too many meals that aren’t improved by a biscuit. Soup? Salads? Yep. They’re both better with a biscuit (or two) on the side. And if it’s scrambled tofu for breakfast, a biscuit goes quite nicely with that as well.

So keep eating those summertime salads! Just throw this biscuit on a plate and spice up that salad with a few herbs…baked with a little vegan cheese. You’ll be glad you did!


How are biscuits and biscotti related? Scroll to the bottom of the page to find out!

Ingredients & Substitutions

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Here are the ingredients you’ll need for this recipe, including substitution ideas:

  • Plant-Based Milk: Opt for unsweetened varieties like almond or soy milk for best results. Find it in the dairy aisle.
  • Apple Cider Vinegar: No substitutions necessary. Available in the vinegar section.
  • All-Purpose Flour: Choose unbleached all-purpose flour for optimal texture. Find it in the baking aisle.
  • Baking Powder: Double-acting baking powder works best for a light, fluffy texture. Available in the baking aisle.
  • Garlic Powder: For extra flavor, use high-quality garlic powder. Find it in the spice aisle.
  • Salt: Regular table salt works fine. Available in the condiment aisle.
  • Granulated Sugar: Any variety of granulated sugar will do. Find it in the baking aisle.
  • Vegan Butter: Look for a non-hydrogenated variety for the best flavor and texture. Available in the dairy or vegan section.
  • Vegan Cheddar Shreds: Opt for a brand that melts well for the perfect cheesy finish. Find it in the vegan or dairy section.

Buying Guide: When purchasing vegan cheddar shreds, look for reputable brands like Daiya or Follow Your Heart, which offer great meltability and flavor.

What Makes This Recipe Shine?

  • Irresistibly Flaky: These biscuits boast a flaky, melt-in-your-mouth texture that keeps you coming back for more.
  • Buttery Delight: Despite being completely plant-based, these biscuits achieve a level of buttery richness that’s hard to resist.
  • Crowd-Pleasing Comfort: Whether for brunch or a cozy dinner, these biscuits are a guaranteed crowd-pleaser, bringing comfort to every bite.
A hand holds a pastry brush, spreading topping over a biscuit. There are more biscuits in the background.

Marly’s Tips

  • Ensure all ingredients are at room temperature for optimal texture.
  • Don’t overmix the batter to avoid tough biscuits.
  • For extra flavor, add a sprinkle of nutritional yeast to the batter.
  • Experiment with different vegan cheeses for unique variations.

Serving Suggestions

Serve these biscuits with your favorite meals, including any of the following:

Storage Tips

Store biscuits in an airtight container in the fridge for up to 5 days. You can freeze them in appropriate freezer containers for up to 2 months.

Vegan cheddar bay biscuits sit on a white background.

More Vegan Bread

Do you love this recipe for vegan cheddar bay biscuits? Here are even more vegan bread recipes you’ll want to try:

Trivia Answer

Biscuits and biscotti cookies are related through their etymology and baking method. Both terms originate from the Latin word “biscotus,” meaning “twice-baked.” While biscuits are typically soft and fluffy, biscotti cookies are known for their crunchy texture, achieved through a double baking process. Despite their differences in texture and appearance, both biscuits and biscotti share a common root in their baking technique. Source: King Arthur Baking article on The History of American Biscuits.

A plate holds several biscuits, showing cheese and flecks of chopped parsley on top.

That’s it for these vegan cheddar bay biscuits. Enjoy!

A stack of vegan cheddar bay biscuits shows the top one with a bite taken out. There are more biscuits in the background.

Vegan Cheddar Bay Biscuits

These Vegan Cheddar Bay Biscuits are buttery, savory delights, perfect for any occasion. With a flaky texture and cheesy goodness, they're sure to become a favorite in your recipe collection.
5 from 3 votes
Course: Bread
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 10
Calories: 221kcal


For the Biscuits

  • 1 cup plant-based milk
  • 2 teaspoons apple cider vinegar
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons garlic powder
  • ½ teaspoon salt
  • 1 tablespoon granulated sugar
  • ½ cup vegan butter, melted
  • 1 cup vegan cheddar shreds

For the Topping

  • 2 tablespoons vegan butter, melted
  • 1 tablespoon chopped fresh parsley
  • ½ teaspoon garlic powder


  • Preheat oven to 450°F/230°C. Line a baking sheet with parchment paper.
  • Create vegan buttermilk: Stir together the milk and vinegar. Set aside.
  • Mix Dry Ingredients: Stir together the flour, baking powder, salt, and sugar in a large bowl.
  • Make the Batter: Combine the vegan buttermilk with the butter. Stir and then pour this into the bowl with the flour mixture until just combined. Gently stir in the vegan cheese.
    A liquid milky mixture is being poured into a glass bowl full of flour.
  • Drop and Bake: Use a ¼ cup measuring cup to drop the biscuit dough onto the prepared baking sheet. Bake for 10 to 15 minutes, until lightly golden on top.
  • Prepare the topping: While the biscuits are baking, stir together the topping ingredients.
  • Brush Biscuits: When the biscuits are done, remove them from the oven and brush them with the topping. Serve immediately.
    A hand holds a pastry brush, spreading topping over a biscuit. There are more biscuits in the background.
  • Storing: Store biscuits in an airtight container in the fridge for up to 5 days. They can be frozen in appropriate freezer containers for up to 2 months.

(The products above contain sponsored links to products we use and recommend)

Calories: 221kcal | Carbohydrates: 24g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Trans Fat: 1g | Sodium: 354mg | Potassium: 164mg | Fiber: 1g | Sugar: 1g | Vitamin A: 572IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 1mg

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

This post was originally published in 2013 and was updated to include new photos, new text, and an updated recipe in 2021.

4 Responses to Vegan Cheddar Bay Biscuits

  1. Avatar thumbnail image for MarlyVegan McVegarsinz Reply

    Yo Marls. Long time no see. Thank you for creating a digital community for vegans! Recently people of our community have been oppressed by the meat eating community and it’s wonderful to see the leadership you have brought to the vegan world! I was wondering where the recipe for the peanut butter cheddar cheese cookies is. It’s my great aunt’s favorite recipe and I have a family reunion coming up soon! The fam would love to meet you through your glorious recipe. It’s quirky, unusual, but amazingly delicious.

    • Avatar thumbnail image for MarlyMarly

      Hey there VM! I emailed you directly about that recipe. Thanks for your supportive feedback. I truly appreciate it!

  2. Avatar thumbnail image for MarlyKelly Reply

    what is your favorite vegan shredded cheese for the Vegan Cheddar and Herbed Biscuit recipe?

    • Avatar thumbnail image for MarlyMarly

      5 stars
      Our favorites are Follow Your Heart and Daiya. There’s also Field Roast Chao which is not cheddar, but tastes almost buttery. I love it! Hope this helps!

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