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 brings all the warm, garlicky goodness of the classic with a plant-based spin that's just as comforting and absolutely delicious. These biscuits have that perfect flaky texture with just the right cheesy punch, making them a standout for any meal or snack time.

The image shows seven round biscuit-like dough pieces on a gray baking tray. Each dough piece is light golden in color with visible small orange cheddar cheese strips mixed inside. The dough looks soft and fluffy with some rough texture and small cracks. On the surface of each dough piece, finely chopped green parsley flakes are sprinkled evenly, adding a fresh contrast in color. The pieces have uneven, rustic edges and are spaced apart on the tray. The background is a white marbled 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, what hooked me the first time I tried making this vegan version was just how close it came to the original cheddar bay biscuits I grew up eating. The flavors hit all the right notes, and I love that it’s entirely plant-based, making it perfect for sharing with everyone.

Unbelievable Flavor: The combination of garlic, vegan cheddar, and parsley creates a vibrant taste that feels indulgent yet fresh.
Fluffy, Cheesy Texture: These biscuits have that soft, flaky crumb with melty vegan cheese pockets inside—exactly what you want.
Simple Ingredients: Made with pantry staples and easy-to-find vegan products so you can whip them up anytime cravings hit.
Versatile for Any Meal: Serve them as a side, snack, or even breakfast treat—they always steal the show.

A gray baking tray holds twelve unevenly round biscuits, each biscuit made up of creamy light yellow dough mixed with bright orange cheese shreds and sprinkled with small green herb bits on top. The biscuits have a rough, bumpy texture that looks soft and slightly moist. The tray sits on a white marbled surface, adding a clean and simple background. The biscuits are arranged in a loose grid pattern with some space between them, showing their irregular shapes and sizes clearly. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Vegan Cheddar Bay Biscuits Recipe plays a part in creating that perfect balance of texture and flavor. I’ve learned that picking the right type of plant milk and vegan cheese really makes a difference, so here’s what you’ll want and why.

Flat lay of shredded vegan cheddar cheese, a small pile of all-purpose flour, a glass of unsweetened soy milk with apple cider vinegar, melted vegan butter in a small puddle, fresh chopped parsley, garlic powder sprinkled delicately, and a few pinches of cayenne pepper arranged beautifully on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Unsweetened soy milk: Perfect for mimicking buttermilk when mixed with apple cider vinegar, giving the biscuits that tender crumb and subtle tang.
Apple cider vinegar: Reacts with baking powder to give your biscuits a light, fluffy rise.
All-purpose flour: Provides structure and the classic biscuit texture. Make sure it’s fresh for best results.
Baking powder: Your rise agent, so don’t skip it or use old baking powder which might weaken the lift.
Garlic powder: Infuses the biscuits with that signature savory hint without overpowering the palate.
Salt and cayenne pepper (optional): Salt balances flavors, while cayenne adds a subtle heat—don’t overdo it unless you like spicy biscuits!
Melted vegan butter: Adds richness and helps create flaky layers—make sure it’s just cooled so it doesn’t cook the dough too early.
Shredded vegan cheddar cheese: This is your cheesy jackpot—look for one that melts well to get those gooey pockets within your biscuits.
Fresh parsley: Brightens the topping with herbal freshness and color.

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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

I’ve definitely played around with this Vegan Cheddar Bay Biscuits Recipe to suit different moods or diets. It’s super forgiving, so don’t hesitate to tweak it just a little to match your tastes or what you have on hand.

Variation: I sometimes swap shredded vegan cheddar for nutritional yeast if I’m out of cheese, adding a nutty flavor without sacrificing cheesiness.
Dairy-Free Milk Options: Unsweetened almond or oat milk works well too—just avoid anything flavored or sweetened.
Mild Heat: Adding a pinch of smoked paprika alongside cayenne brings a subtle smokiness I really enjoy.
Herbal Swaps: Fresh chives or dill instead of parsley provide a lovely twist for holiday brunches.

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

Step 1: Get Your Buttermilk Ready

Start by mixing your unsweetened soy milk with apple cider vinegar in a measuring cup and let it sit for 5 minutes. This homemade “buttermilk” is crucial—it adds that tenderizing tang and helps your biscuits rise beautifully. I've found letting it curdle properly really makes the difference between dense and fluffy biscuits.

Step 2: Whisk Together Dry Ingredients

In a large bowl, combine all-purpose flour, baking powder, garlic powder, salt, and cayenne pepper if you’re using it. I always give this a good whisk to make sure everything is evenly distributed, which helps avoid flavor pockets and ensures consistent rise.

Step 3: Combine Wet Ingredients & Form Dough

Add the buttermilk and cooled melted vegan butter to your dry mix. Stir until just combined—it’s important not to over-mix here to keep those biscuits tender and flaky. Then gently fold in the shredded vegan cheddar cheese. I like to use my hands at this point to make sure the cheese is evenly incorporated without beating the dough.

Step 4: Scoop and Bake

Lightly grease a ¼ cup measuring cup (trust me, this little trick prevents sticking!) and scoop the dough onto a greased baking sheet, spacing them just enough so they can expand without merging. Bake at 450°F for 12-15 minutes until golden and smelling irresistible.

Step 5: Garlic Butter Topping

While the biscuits are warm, brush generously with melted vegan butter mixed with garlic powder and chopped fresh parsley. This step seals in moisture and gives that classic flaky, herby finish we can’t get enough of. I've seen people skip this, but honestly, it’s the touch that brings everything together.

Top Tip

After making these biscuits multiple times, I've learned a few little hacks that really boost your success rate and flavor every time you bake Vegan Cheddar Bay Biscuits Recipe.

Use Curdled Plant Milk: Let your milk and vinegar mixture sit for the full 5 minutes to ensure proper “buttermilk” effect, which gives your biscuits incredible texture.
Don’t Over-Mix the Dough: Stir gently and stop when just combined to avoid tough biscuits — this makes all the difference.
Grease Your Scoop: Lightly greasing your ¼ cup measuring cup stops dough from sticking, giving you perfect biscuit shapes with minimal mess.
Brush the Topping Warm: Apply your garlic butter topping right after baking while the biscuits are hot, so the flavors melt in beautifully.

How to Serve Vegan Cheddar Bay Biscuits Recipe

Vegan Cheddar Biscuits - Serving Suggestion

Garnishes

I love sprinkling a little extra fresh parsley on top before serving to brighten the look and complement the rich flavors. A tiny dash of smoked paprika can also add a subtle pop of color and taste if you’re feeling adventurous.

Side Dishes

These biscuits pair beautifully with creamy tomato soup or a fresh green salad. They’re also fantastic alongside vegan chili or a hearty stew—anytime you want a comforting bite to sop up those savory flavors.

Creative Ways to Present

For special occasions, I like to serve these biscuits stacked on a rustic wooden board, garnished with parsley sprigs and a small bowl of garlic butter on the side for extra dipping. It turns a humble biscuit into a charming appetizer centerpiece.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover biscuits in an airtight container at room temperature — they stay tender for about 3-4 days. Just reheat them gently before serving to bring back that fresh-baked feel.

Freezing

These freeze beautifully! Pop cooled biscuits in a freezer-safe bag or container, and they’ll keep for up to 2 months. When I want to enjoy them later, I thaw them overnight in the fridge.

Reheating

Reheat frozen or leftover biscuits in a preheated oven at 350°F for 8-10 minutes. This refreshes the crispy exterior and melty inside without drying them out—just like fresh from the oven.

Frequently Asked Questions:

What can I use instead of vegan cheddar cheese?

If you don’t have vegan cheddar on hand, you can substitute with nutritional yeast for a cheesy flavor or try vegan mozzarella-style shreds. Just keep in mind the texture will be slightly different, but the flavor will still be tasty.

Can I make these gluten-free?

I haven’t tested this Vegan Cheddar Bay Biscuits Recipe with gluten-free flour blends, but a high-quality all-purpose gluten-free mix might work. Make sure it includes xanthan gum or another binder to help with texture.

What’s the best vegan butter to use?

Look for unsalted vegan butter that melts smoothly and has a neutral or buttery flavor. Brands like Earth Balance or Miyoko’s work really well for baking and flavor.

Can I prep the dough ahead of time?

You can mix the dough a few hours ahead and keep it covered in the fridge. Just bring it to room temperature before scooping and baking to ensure even cooking and texture.

Final Thoughts

This Vegan Cheddar Bay Biscuits Recipe has quickly become a favorite in my kitchen and among friends because it captures that nostalgic biscuit experience in a compassionate, plant-based way. I’m confident you’ll find these biscuits as comforting and addictive as I do—perfect for elevating any meal or just indulging in a little homemade goodness.