Description
This Vegan Cheddar Bay Biscuits recipe offers a delicious plant-based twist on the classic savory biscuit, featuring a flaky texture infused with vegan cheddar cheese and topped with a garlic parsley butter. Perfect as a side dish or snack, these biscuits are simple to prepare and baked to golden perfection.
Ingredients
Scale
Cheddar Biscuits
- 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
Topping
- 3 tablespoons melted vegan butter
- 1/2 teaspoon garlic powder
- 1 tablespoon chopped fresh parsley
Instructions
- Prepare the oven and baking sheet. Preheat the oven to 450 degrees F and lightly grease a baking sheet to prevent sticking.
- Make the vegan buttermilk. In a glass measuring cup, combine the unsweetened soy milk and apple cider vinegar. Stir and let it curdle for a few minutes to create vegan buttermilk.
- Mix dry ingredients. In a large bowl, whisk together the flour, baking powder, garlic powder, salt, and cayenne pepper if using.
- Combine wet and dry ingredients. Add the vegan buttermilk and cooled melted vegan butter to the dry mixture and stir until a thick dough forms. Be careful not to overmix. Gently fold in the shredded vegan cheddar cheese, using your hands if needed to incorporate evenly.
- Scoop the biscuit dough. Lightly grease a 1/4 cup measuring cup and scoop out portions of dough, placing them on the baking sheet with space in between each.
- Bake the biscuits. Place the baking sheet in the preheated oven and bake for 15 minutes, or until the biscuits are golden brown on top.
- Prepare and apply the topping. In a small bowl, mix the melted vegan butter, garlic powder, and freshly chopped parsley. Brush this flavorful butter mixture over the warm biscuits immediately after baking.
- Serve and enjoy. Serve the biscuits warm for the best flavor. Store leftovers in a covered container for 3-4 days or freeze for longer storage.
Notes
- You can substitute the soy milk with other unsweetened plant-based milks like almond milk, but avoid any with added sugar or flavors.
- Gluten free flour has not been tested but a quality gluten-free flour mix might work as a substitute.
- If vegan cheese is not available or preferred, try replacing about 1/4 cup of the cheese with nutritional yeast for a cheesy flavor.
- Do not overmix the dough to keep the biscuits tender and flaky.
- Ensure the melted vegan butter has cooled slightly before mixing to help maintain the dough texture.
Nutrition
- Serving Size: 1 biscuit
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 280 mg
- Fat: 8 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg
