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

There's something so comforting about warm, fluffy biscuits smothered in garlic butter — and this Vegan Cheddar Bay Biscuits Recipe nails that cozy feeling with a plant-based twist that's just as irresistible. Whether it's a special dinner or weekend treat, these biscuits have stolen my heart with their cheesy, garlicky goodness and a texture that feels just right every time.

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

I remember the first time I made these vegan cheddar bay biscuits — the smell instantly filled the kitchen, snapping me back to those classic seafood-dinner moments without an ounce of dairy or guilt. This recipe really hits the spot, and I'm excited to share why it might just become your go-to biscuit too.

Perfectly Fluffy Texture: Thanks to the dairy-free buttermilk made with soy milk and vinegar, these biscuits rise beautifully and stay tender inside.
Cheesy & Garlicky Flavor: The shredded vegan cheddar combined with garlic powder gives that signature sharpness and warmth you expect from cheddar bay biscuits.
Easy to Make: With simple pantry ingredients and straightforward steps, you can whip these up any time with little fuss.
Customizable: You can tweak the heat level, cheese amount, or even add herbs for a unique touch each time you bake.

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

Every ingredient here plays a big role in making the biscuits just right. The combination ensures a fluffy, flavorful bite without needing eggs or dairy, and you probably have most of these in your pantry already.

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: I love using soy milk for that creamy texture and neutral flavor; it works wonderfully with vinegar to create a vegan "buttermilk" that helps the biscuits rise.
Apple cider vinegar: This tangy acid curdles the soy milk, mimicking buttermilk's effect for tender, fluffy biscuits.
All-purpose flour: It's the backbone of the dough; make sure it's fresh for the best rise.
Baking powder: The leavening agent that makes these biscuits light and airy.
Garlic powder: Adds that subtle savory kick that's essential in cheddar bay biscuits.
Salt: Enhances all the flavors and balances the sweetness of the vegan cheese.
Cayenne pepper (optional): Just a pinch adds warmth and a gentle bite you might love.
Melted vegan butter: Gives richness and moisture, plus helps keep the biscuits soft.
Shredded vegan cheddar cheese: This is the star for cheesy flavor; I recommend a good quality brand for meltability and taste.
Fresh parsley: For that classic bright, herby finish on top after baking.

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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 personalize. Over time, I’ve mixed things up depending on what I have on hand or the mood I’m in, and it’s always a hit with friends.

Variation: Sometimes, I swap out the vegan cheddar for a mix of nutritional yeast and smoked paprika to get a tangy, smoky vibe when I’m feeling adventurous.
Heat Level: Add more cayenne if you like a little kick, or leave it out entirely for a milder version.
Herbs: Fresh rosemary or thyme folded into the dough can add a lovely fragrant punch that pairs great with soups.

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

Step 1: Prep Your Vegan Buttermilk

Start by pouring the unsweetened soy milk into a measuring cup and stirring in the apple cider vinegar. Set it aside while you prep the other ingredients; the mixture will curdle and thicken, making the perfect vegan buttermilk substitute. This little trick is what helps your biscuits rise beautifully and stay tender inside.

Step 2: Whisk Together the Dry Ingredients

In a large bowl, whisk the flour, baking powder, garlic powder, salt, and cayenne pepper. Mixing these together well ensures your biscuits will have even flavor and a light texture. Take your time here so the baking powder is evenly distributed — you won’t regret it.

Step 3: Mix Wet Into Dry & Add Cheese

Pour your vegan buttermilk and melted vegan butter into the dry ingredients. Stir just until a thick dough forms — over-mixing can make the biscuits tough. Now gently fold in the shredded vegan cheddar cheese with a spatula, or even your hands if that feels easier. The cheese ribbons throughout the dough will melt into those wonderful pockets of flavor when baked.

Step 4: Scoop and Bake the Biscuits

Lightly grease a ¼ cup measuring cup, then use it to scoop rounds of dough onto the baking sheet with some space between each biscuit. This helps them bake evenly and develop those signature golden tops. Bake at 450°F for 12-15 minutes until they're bubbly and beautifully browned. Don’t open the oven early — patience means perfect rise!

Step 5: Brush with Garlic Herb Topping

While the biscuits are still warm, mix melted vegan butter with garlic powder and chopped fresh parsley. Brush this mixture generously over the tops for that iconic cheddar bay biscuit finish. Trust me, this step takes them from great to unforgettable.

Top Tip

From testing this recipe several times, I’ve learned a few tricks that will elevate your vegan cheddar bay biscuits every time. These tips helped me avoid soggy biscuits and get that perfect balance between fluffy and flavorful.

Keep Ingredients Cold: Make sure your vegan butter is just melted and cooled slightly so it doesn’t warm the dough too much early on, keeping biscuits light.
Don’t Overmix: Stir your dough just until combined. Overmixing can make biscuits dense and tough — patience here is key!
Measuring Flour Correctly: I scoop my flour with a spoon and level it off with a knife instead of scooping directly from the bag, which prevents packing and leads to perfect texture.
Brush Butter While Warm: Applying the garlic butter topping while the biscuits are hot lets it soak in wonderfully, giving that signature tender, flavorful crust.

How to Serve Vegan Cheddar Bay Biscuits Recipe

vegan cheddar bay biscuits - Serving Suggestion

Garnishes

I always top my biscuits with fresh chopped parsley. It adds a bright pop of color and a slight herbaceous freshness that balances the richness. Sometimes I sprinkle a little extra garlic powder if I want an extra punch of flavor just before serving.

Side Dishes

These biscuits are perfect alongside creamy vegan soups like tomato bisque, hearty stews, or even a crisp green salad. I’ve also served them with roasted veggies and vegan chili for a comforting plant-based meal that always gets raves.

Creative Ways to Present

For special occasions, I like to arrange these biscuits in a circle on a rustic wooden board with dipping sauces like garlic aioli or herbed vegan butter nearby. They also make adorable little sliders when split and filled with vegan sausage or mushroom patties — always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I store leftover biscuits in an airtight container at room temperature for up to 3-4 days. Just make sure they’re completely cooled before sealing the container to avoid sogginess. They stay soft and delicious, ready for a quick snack or meal accompaniment.

Freezing

These biscuits freeze beautifully — I let them cool completely, then place them in a freezer-safe bag with parchment between layers to prevent sticking. When I want one, I thaw it overnight in the fridge or at room temperature for a couple of hours.

Reheating

The best way I’ve found to reheat biscuits and keep that fresh-baked quality is in a hot oven (about 350°F) for 5-8 minutes. If reheating from frozen, just add a few extra minutes. This revives their crispy edges and warm, melty centers better than a microwave ever could.

Frequently Asked Questions:

Can I use a different plant milk for this Vegan Cheddar Bay Biscuits Recipe?

Absolutely! I usually use unsweetened soy milk because of its creaminess, but unsweetened almond milk or oat milk will work too — just make sure there’s no added sugar or flavors.

Can I make these biscuits gluten-free?

I haven’t tested this recipe with gluten-free flour blends, but a high-quality all-purpose gluten-free flour mix with xanthan gum could work. Just be aware the texture may differ slightly from traditional biscuits.

What can I substitute for the vegan cheddar cheese?

If you don’t have vegan cheese or prefer not to use it, try adding about ¼ cup of nutritional yeast for a cheesy, nutty flavor. It won’t melt but still adds that signature bite.

Can I make these biscuits ahead of time?

Definitely! You can mix the dough and refrigerate it for up to a day before baking. This can actually help enhance the flavors. Just let the dough come to room temperature before scooping and baking.

Final Thoughts

This Vegan Cheddar Bay Biscuits Recipe has become a staple in my kitchen for good reason — it delivers that warm, buttery, cheesy comfort we all crave in a way that's kinder and lighter. Whether you’re serving them with a cozy dinner or as an afternoon snack, these biscuits bring a little magic to the table. I hope you enjoy making and sharing them as much as I do — there’s nothing like biting into a freshly baked, garlicky biscuit that’s totally vegan but absolutely delicious.