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

Vegan Cheddar Bay Biscuits Recipe is one of those comforting classics that instantly fills your kitchen with warmth and invites everyone to grab seconds—or thirds! These biscuits are fluffy, cheesy, and perfectly garlicky, but without any dairy, making them a delightful treat for all kinds of diets.

The image shows a close-up of seven round biscuits on a light gray baking tray. Each biscuit has a rough, slightly bumpy texture with visible bits of orange cheddar cheese inside and on top, giving them a speckled look. The biscuits are pale golden-brown with green herbs sprinkled evenly on the surface. The biscuits are not stacked, but spaced apart on the tray, showing their fluffy and slightly crumbly texture. The background is out of focus but appears to be a wooden surface. 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

Honestly, it’s hard not to smile when you bite into these biscuits. What really makes this Vegan Cheddar Bay Biscuits Recipe stand out is its balance of simple ingredients with a rich taste that mimics the traditional cheddar bay biscuits we all adore—without the dairy. I always get excited when friends ask for the recipe, and I bet you will too!

Perfectly Fluffy Texture: The combination of soy milk and apple cider vinegar creates a vegan "buttermilk" that keeps biscuits light and tender.
Cheesy Goodness: Using shredded vegan cheddar cheese means you get that familiar sharp flavor that’s so crucial to these biscuits.
Easy and Quick to Make: From start to finish, you’ll have warm biscuits ready in under 40 minutes—handy for last-minute cravings or dinner guests.
Customizable Flavor: Whether you like a touch of heat with cayenne or extra garlic in the topping, this recipe can adapt to your taste buds.

A gray baking tray filled with twelve unevenly round cheese and herb biscuits, each having a pale golden color with orange cheese pieces and green herbs scattered throughout. The biscuits have a soft, rough texture with some melting cheese visible on the surface. The tray is set on a white marbled textured surface, and the lighting highlights the warm and fresh look of the biscuits. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays a crucial role in this Vegan Cheddar Bay Biscuits Recipe—from creating that tender crumb to infusing flavor. When you know why things go together, it becomes easier to tweak and get just what you like. Here’s a quick rundown of why these ingredients shine.

Flat lay of shredded vegan cheddar cheese, a small glass jug of unsweetened soy milk with apple cider vinegar mixed in, a heap of all-purpose flour, a wooden spoonful of garlic powder, melted vegan butter in a small pool, a sprinkle of chopped fresh parsley, and a small pile of baking powder arranged beautifully and naturally placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Unsweetened soy milk: This acts as the base for the vegan “buttermilk” when mixed with apple cider vinegar; soy milk’s creaminess enhances the biscuit texture.
Apple cider vinegar: Added for acidity, it curdles the soy milk to mimic buttermilk, helping the biscuits rise and become fluffy.
All-purpose flour: The main structure builder for the dough—make sure it’s fresh for the best rise.
Baking powder: The leavening agent that gives your biscuits the height and airy feel.
Garlic powder: Adds that irresistible subtle garlic flavor, which is essential in cheddar bay biscuits.
Salt: Enhances all the other flavors and balances the richness.
Cayenne pepper (optional): A pinch adds a gentle kick, but you can skip this if you’re sensitive to spice.
Melted vegan butter: Provides richness and moisture, making every bite soft and flavorful.
Shredded vegan cheddar cheese: This ingredient brings the iconic cheesy flavor and gooey texture that makes these biscuits so crave-worthy.
Fresh parsley (for topping): Adds a pop of color and fresh herbal brightness.

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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 customize. Whether you prefer a bit more cheesy flavor, a garlic overload, or want to keep it mild for little ones, you can adapt this to your kitchen’s vibe.

Variation: I sometimes swap out the vegan cheddar for a mix of nutritional yeast and smoked paprika for a different cheesy note—it's a nice twist when you want to experiment.

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

Step 1: Create the Vegan Buttermilk

Start by pouring your unsweetened soy milk into a measuring cup, then stir in the apple cider vinegar. Let it sit for a few minutes while it curdles – this little acidity miracle is what makes your biscuits tender and fluffy. I always set a reminder so I don’t forget about this step because it’s key.

Step 2: Whisk Together the Dry Ingredients

In a big mixing bowl, combine all-purpose flour, baking powder, garlic powder, salt, and cayenne pepper if you’re feeling adventurous. Make sure they’re well mixed. This ensures every biscuit has just the right amount of flavor and rise.

Step 3: Combine Wet and Dry, Then Fold in Cheese

Add the vegan butter and your “buttermilk” mixture to the dry ingredients. Stir until you have a thick dough—but don’t overmix it! Overworking the dough can toughen the biscuits. Now gently fold in your shredded vegan cheddar cheese. I like to use my hands here because it helps incorporate the cheese evenly without breaking down the dough too much.

Step 4: Scoop and Bake

Lightly grease a ¼ cup measuring cup to scoop your dough—it helps keep the dough from sticking and makes evenly sized biscuits. Place each biscuit on a greased baking sheet. Bake at 450°F (232°C) for 12–15 minutes or until they’re golden on top. This high heat is what gives you that beautiful biscuit crust you’re aiming for.

Step 5: Brush on the Topping and Serve

While the biscuits are baking, mix melted vegan butter with garlic powder and fresh parsley. Once the biscuits come out piping hot, brush this mixture over them generously. The garlic butter topping is what takes these biscuits from good to irresistible!

Top Tip

After making these biscuits a dozen times, I realized a few little tweaks really make a difference in the final product. Here’s what I’ve learned that will help you get that perfect vegan cheddar bay biscuit every time.

Fresh Baking Powder: Always check your baking powder’s expiry date; old leavening means flat biscuits.
Don’t Overmix: Mixing the dough just until combined keeps the biscuits soft and flaky instead of dense.
Butter Temperature: Let melted vegan butter cool for about 5 minutes before mixing—too hot and it can affect the rise.
Baking Sheet Prep: Lightly grease or use parchment paper to prevent sticking without soaking the biscuit bottoms.

How to Serve Vegan Cheddar Bay Biscuits Recipe

Vegan Cheddar Biscuits - Serving Suggestion

Garnishes

I love topping these biscuits with extra parsley after baking for a fresh green pop—plus a tiny additional pat of vegan butter if I’m feeling indulgent. Sometimes, a sprinkle of smoked paprika on top adds a subtle smoky warmth that’s amazing.

Side Dishes

These biscuits pair beautifully with a hearty vegan chili, creamy mushroom soup, or even a fresh garden salad. On weekends, I like serving them alongside a big bowl of vegan macaroni and cheese for an extra cheesy feast.

Creative Ways to Present

For a special occasion, I’ve arranged the biscuits in a warm bread basket lined with a colorful cloth napkin and added a small bowl of herb-infused vegan butter for dipping. It makes the table look inviting and guests love being able to customize their bites.

Make Ahead and Storage

Storing Leftovers

I store leftover biscuits in an airtight container at room temperature for up to 3-4 days. They stay soft and just warm up beautifully for a quick snack or side anytime.

Freezing

I’ve frozen these biscuits successfully by placing them on a baking sheet first to freeze individually, then transferring them to a freezer bag. They keep well for up to 2 months and thaw quickly whenever I need a fast bite.

Reheating

For reheating, I preheat the oven to 350°F (175°C) and warm the biscuits for about 8-10 minutes. This helps regain the crispy edges while keeping the inside soft—microwaving can make them a bit soggy, so I avoid that if possible.

Frequently Asked Questions:

Can I use a different plant milk for this recipe?

Definitely! Unsweetened almond milk or oat milk also work well as long as you avoid flavored or sweetened varieties, which can alter the flavor and texture.

What vegan cheese do you recommend for the best flavor?

I’ve had great luck with brands like Violife and Daiya—choose a sharp vegan cheddar-style cheese that melts well. If you can, shred it yourself for better texture rather than using pre-shredded.

Can I make these biscuits gluten-free?

I haven’t personally tested this recipe with gluten-free flour blends, but a high-quality gluten-free all-purpose blend might work. Just be sure to check for added xanthan gum and adjust liquid amounts if needed.

How do I prevent the biscuits from turning out dry?

Make sure not to overmix the dough, as this develops gluten and can make biscuits tough. Also, adding the vegan butter at the right temperature and baking for the correct time helps keep them moist and tender.

Final Thoughts

This Vegan Cheddar Bay Biscuits Recipe holds a special place in my kitchen because it’s a delicious bridge between comfort food and plant-based eating. It’s one of those recipes that’s easy enough for a weeknight but impressive enough for guests. I hope you enjoy them as much as I do—warm, buttery, and cheesy in the best way, just waiting to bring a smile to your table.