Vegan Cheddar Bay Biscuits
Indulge in vegan cheddar bay biscuits – a savory delight! Quick and easy to make, these buttery biscuits are a perfect side for any meal.
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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.
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!
Watch How to Make These Biscuits
Trivia
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.
- Plant-Based Milk: Opt for unsweetened varieties like almond or soy milk for the 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.
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:
- Enjoy with a drizzle of vegan homemade honey or maple syrup.
- Serve alongside a hearty soup such as this Vegan Split Pea Soup Recipe.
- Salads, such as this Vegan Couscous Salad are even better with a biscuit on the side.
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.
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Vegan Cheddar Bay Biscuits
Ingredients
For the Biscuits
- ¾ 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
- 1 tablespoon vegan butter, melted
- 1 tablespoon chopped fresh parsley
- ½ teaspoon garlic powder
Instructions
- Preheat oven to 425°F/218°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.
- 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.
- 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)
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.
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.
That’s it for these vegan cheddar bay biscuits. Enjoy!
This post was originally published in 2013 and updated in 2021 to include new photos, revised text, and an updated recipe.
About the Author
Hi! I’m Marly McMillen. I’m the founding editor, author, recipe developer, vegan home chef, and food stylist behind Namely Marly. I’m so grateful to you and every member of my audience for your support and dedication. More about Namely Marly ›
6 Responses to Vegan Cheddar Bay Biscuits
Rate / Comment
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Really yummy, and tastes good with real cheese too! I like to add a little extra garlic powder, but it’s very tasty with the recommended amounts too. Thank you for this recipe!
I’m so glad you liked this recipe and the extra garlic sounds great!
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.
Hey there VM! I emailed you directly about that recipe. Thanks for your supportive feedback. I truly appreciate it!
what is your favorite vegan shredded cheese for the Vegan Cheddar and Herbed Biscuit recipe?
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!