Description
These Vegan Cheddar Bay Biscuits are fluffy, cheesy, and bursting with garlicky flavor, perfect as a savory snack or a side dish. Made with dairy-free ingredients and a moist vegan buttermilk, these biscuits bake up golden and delicious, topped with a rich garlic parsley butter.
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: Preheat the oven to 450 degrees F and lightly grease a baking sheet to prevent sticking and ensure even baking.
- Make the buttermilk: In a glass measuring cup, pour in the unsweetened soy milk, stir in the apple cider vinegar, then set aside to curdle for a few minutes. This mixture acts as a vegan buttermilk substitute, adding moisture and tanginess to the biscuits.
- Whisk dry ingredients: In a large bowl, combine the flour, baking powder, garlic powder, salt, and cayenne pepper if using. Mix thoroughly to evenly distribute the leavening and spices.
- Mix in wet ingredients: Add the vegan buttermilk and melted vegan butter to the dry ingredients. Stir gently until a thick dough forms, taking care not to over mix which will toughen the biscuits. Fold in the shredded vegan cheddar cheese, using your hands if needed to incorporate evenly.
- Scoop dough: Lightly grease a 1/4 cup measuring cup and scoop portions of dough onto the prepared baking sheet, spacing each biscuit slightly apart to allow for rising.
- Bake: Place the biscuits in the preheated oven and bake for 15 minutes until the tops are golden brown and cooked through.
- Prepare the topping: In a small bowl, combine the melted vegan butter, garlic powder, and chopped fresh parsley. Brush this flavorful mixture over the warm biscuits as soon as they come out of the oven.
- Serve: Serve the biscuits warm and enjoy. Leftovers can be stored in a covered container for 3-4 days or frozen for longer storage.
Notes
- You may substitute unsweetened almond milk or other unsweetened plant-based milks, but avoid any with added sugars or flavorings.
- Gluten free flour blend might work as a substitute, but it hasn’t been tested with this recipe.
- If vegan cheese isn’t available, replace approximately 1/4 cup of cheese with nutritional yeast for a cheesy flavor.
- Do not over mix the dough to keep the biscuits tender and fluffy.
- For best results, allow the vegan butter to cool slightly before mixing into dough to prevent melting the plant-based cheese prematurely.
Nutrition
- Serving Size: 1 biscuit
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg
