Vegan Cheddar Bay Biscuits

These Vegan Cheddar Bay Biscuits are buttery biscuits with vegan cheese baked inside. It’s 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!

Why This Recipe is a Winner

  • Vegan cheddar shreds are baked into the biscuits, creating cheesy flavor in every bite
  • Baking powder is the perfect leavening agent to make light, fluffy biscuits
  • Brushing freshly baked biscuits with a garlic butter mixture creates a rich taste and texture to every biscuit.

What You Need

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:

  • Flour — I prefer all-purpose flour here, but you can substitute whole wheat pastry flour.
  • Baking powder — Make sure your baking powder is fresh by dropping a pinch of it into hot water. It should bubble. If it does, your baking powder is good to go.
  • Salt — I use table salt or sea salt.
  • Sugar — A bit of granulated sugar added to the biscuits enhances the flavor.
  • Parsley — I prefer fresh parsley because it adds vibrant color to these biscuits, but you can get buy with dried parsley.
  • Garlic powder — We’ll add garlic powder to the biscuits and the topping.
  • Vegan butter — You’ll want to use vegan butter (not tub margarine which is too soft), such as Earth Balance, Miyokos, or make your own vegan butter.
  • Vegan cheddar shreds — I prefer Daiya vegan cheddar shreds, but Follow Your Heart cheddar shreds work, too.
  • Plant-based milk — We’ll make vegan buttermilk by combining vegan milk (I prefer plain soy milk) with vinegar. You can also use plain almond milk.
  • Apple cider vinegar — You can use apple cider vinegar or substitute white vinegar or even lemon juice.

How to Make Vegan Cheddar Bay Biscuits

  1. Create vegan buttermilk: Stir together the milk and vinegar. Set aside.
  2. Mix Dry Ingredients: Stir together the flour, baking powder, salt, and sugar in a large bowl.
  3. 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.
  4. Drop and Bake: Use a 1/4 cup measuring cup to drop the biscuit dough onto the prepared baking sheet. Bake for 10 to 15 minutes, until lightly golden on top.
  5. Prepare the topping: While the biscuits are baking, stir together the topping ingredients.
  6. 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.

Storage Tips

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.

Serving Suggestions

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

A vegan cheddar biscuit sits on a plate with more biscuits on a wire rack behind it.

More Vegan Bread

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 savory vegan cheddar bay biscuits are perfect to serve alongside your next dinner or even for breakfast!
5 from 1 vote
Course: Bread
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 10
Calories: 221kcal
Author: Marly

Ingredients

For the Biscuits

  • 1 cup plant-base 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

Instructions

  • Preheat oven to 450°F. 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)

Nutrition Facts
Vegan Cheddar Bay Biscuits
Amount Per Serving
Calories 221 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 3g15%
Trans Fat 1g
Sodium 354mg15%
Potassium 164mg5%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 572IU11%
Vitamin C 1mg1%
Calcium 95mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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 MarlyKelly Reply

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

    • Avatar thumbnail image for MarlyMarly

      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!

  2. 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!

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