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.

Course Bread

Cuisine American

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 221kcal

Author Marly McMillen

Ingredients

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

Cups - Metric

Instructions

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.
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.

Nutrition