Description
These Vegan Cheddar Bay Biscuits are a delicious plant-based twist on the classic favorite, featuring fluffy, golden biscuits infused with garlic and vegan cheddar cheese. Perfectly buttery and topped with a savory garlic-parsley butter, they make a great snack or side dish that everyone will love.
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.
- Make the buttermilk: In a glass measuring cup, combine unsweetened soy milk with apple cider vinegar. Stir and set aside for a few minutes until it curdles, creating a vegan buttermilk substitute.
- Whisk dry ingredients: In a large bowl, mix together the all purpose flour, baking powder, garlic powder, salt, and optional cayenne pepper to ensure even distribution of 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, being careful not to over mix. 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 the biscuit dough onto the prepared baking sheet, spacing the biscuits slightly apart.
- Bake: Bake the biscuits in the preheated oven for 15 minutes, or until they are golden brown on top and cooked through.
- Prepare the topping: In a small bowl, combine melted vegan butter, garlic powder, and chopped fresh parsley. Brush this mixture generously over the warm biscuits as soon as they come out of the oven.
- Serve: Enjoy the biscuits warm. Store leftovers in a covered container for up to 4 days or freeze for longer storage.
Notes
- You can substitute unsweetened almond milk or another unsweetened plant-based milk for soy milk, but avoid any with added sugars or flavors.
- Gluten free flour has not been tested but a quality gluten free all purpose mix might work as a substitute.
- If you prefer not to use vegan cheese, substitute about 1/4 cup nutritional yeast for a cheesy flavor.
- Do not over mix the dough to keep the biscuits light and fluffy.
- The biscuits freeze well and can be reheated in the oven for a fresh-baked taste.
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
