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

Jump to Recipe· 4.4 from 46 reviews

If you’ve ever found yourself craving those irresistibly fluffy, garlicky, cheesy biscuits from the seafood spot but need a plant-based option, you’re in luck! This Vegan Cheddar Bay Biscuits Recipe is one of my absolute favorites to whip up when I want something cozy and satisfying without any dairy. The best part? They come together quickly, with a crisp golden top, tender crumb, and that punch of garlicky parsley butter you secretly can’t get enough of. Stick around because I’m sharing all my tips to make sure your batch turns out perfectly every time.

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Why This Recipe Works

Simple & Accessible Ingredients: It uses pantry staples you probably already have or can easily find—no fancy vegan cheese brands required.
Authentic Flavor & Texture: Garlic, vegan cheddar, and parsley give that classic Cheddar Bay Biscuit flavor and lovely flaky crumb.
Quick & Easy Preparation: Ready in about 35 minutes, perfect for last-minute gatherings or comfort food cravings.
Customizable: A flexible recipe that adapts to your pantry or dietary needs easily without sacrificing taste.

Vegan Cheddar Bay Biscuits, dairy-free cheese biscuits, vegan garlic biscuits, plant-based cheesy biscuits, fluffy vegan biscuit recipe - The image shows a grey baking tray with twelve biscuit-like dough pieces arranged in a loose grid. Each biscuit is a pale golden color mixed with visible bright orange shreds that look like cheese, and they are sprinkled with finely chopped green herbs throughout. The dough pieces have a rough, uneven texture, giving them a homemade feel. The tray has small droplets of moisture around the biscuits, and it is placed on a wooden surface with a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here plays a key role in the success of these vegan cheddar bay biscuits. I’ve picked soy milk combined with apple cider vinegar to mimic buttermilk’s tang, while the garlic powder and vegan cheddar bring signature savory notes. Choosing a good quality vegan cheddar really makes a difference, so I’ll share my favorite brands below.

Vegan Cheddar Bay Biscuits, dairy-free cheese biscuits, vegan garlic biscuits, plant-based cheesy biscuits, fluffy vegan biscuit recipe - Flat lay of shredded vegan cheddar cheese with its rich orange color and crumbly texture, fresh bright green chopped parsley leaves scattered nearby, smooth and glossy melted vegan butter with a pale yellow hue in a small pool, a halved apple cider vinegar bottle showing its amber liquid inside, a small mound of fine white all-purpose flour with a slightly powdery texture, vibrant golden garlic powder sprinkled gently, whole unsweetened soy milk in a clear glass container showing its creamy white color, and a few fresh garlic cloves with papery white skin, all beautifully arranged in a natural, slightly scattered way to highlight their freshness and colors, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Unsweetened soy milk: Its neutral flavor and creaminess make it perfect for buttermilk substitution when mixed with vinegar.
Apple cider vinegar: Reacts with baking powder for lift and adds that subtle tang you expect in biscuits.
All-purpose flour: The base for structure; I recommend measuring it properly by spooning into your cup and leveling off for consistent texture.
Baking powder: Essential for rise and lightness—make sure it’s fresh for best results.
Garlic powder: The flavor star here, giving those biscuits their iconic garlicky punch without fresh garlic overpowering the dough.
Salt & cayenne pepper: Salt enhances all flavors, while a hint of cayenne adds subtle warmth (optional but highly recommended!).
Melted vegan butter: Adds richness and helps create that tender crumb; I usually use a buttery margarine that melts smoothly.
Shredded vegan cheddar cheese: I typically use brands like Follow Your Heart or Daiya which melt nicely and taste delicious.
Fresh parsley: For the topping—it makes the biscuits pop with a fresh herbal brightness.

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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.

Tweak to Your Taste

I love making this Vegan Cheddar Bay Biscuits Recipe my own depending on the mood and season. You can easily add or swap ingredients to boost flavor or fit dietary preferences—so don’t hesitate to experiment a bit!

Variation: On chilly days, I sometimes sprinkle in a teaspoon of smoked paprika to add a cozy depth, which is surprisingly delicious and gives a subtle smoky twist.
Dairy-Free Cheese Swap: If you don’t have vegan cheddar on hand, try adding nutritional yeast for cheesy notes; I usually add about 1/4 cup for a mild richness.
Milk Alternatives: Unsweetened almond or oat milk can be used instead of soy milk if you prefer—just ensure it’s plain with no added sweetness.
Spice it Up: If you’re a garlic lover like me, feel free to double the garlic powder or even pop in some minced fresh garlic into the dough for a punchier hit.

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

Step 1: Create Your Vegan Buttermilk

First off, pour the unsweetened soy milk into a glass measuring cup, then stir in the apple cider vinegar. Set it aside for about 5 minutes while it curdles—this little trick mimics traditional buttermilk and is essential for the biscuits’ tender texture. Don’t skip this rest time; it makes a world of difference!

Step 2: Whisk Dry Ingredients Together

In a large mixing bowl, combine the flour, baking powder, garlic powder, salt, and cayenne pepper (if using). Whisking the dry ingredients ensures an even distribution of leavening and spices, so your biscuits rise uniformly and taste balanced.

Step 3: Mix Wet Ingredients Into the Dry

Add the vegan buttermilk and the melted (and slightly cooled) vegan butter to the dry mix. Stir gently until you have a thick dough. Don’t overwork it—over mixing toughens biscuits! Then fold in the shredded vegan cheddar cheese, using your hands if needed to spread it evenly without crushing the dough.

Step 4: Scoop & Bake

I always lightly grease a 1/4 cup measuring cup before scooping the dough—that little trick keeps sticky dough from clinging and gives you perfectly sized biscuits. Place the scooped dough on a greased baking sheet, leaving room between each so they puff up nicely. Bake at 450°F (230°C) for 12-15 minutes, until beautifully golden on top.

Step 5: Garlic Butter Finish

Mix melted vegan butter with garlic powder and fresh parsley for the topping. As soon as the biscuits come out of the oven, brush this buttery mixture over the tops—it adds the finishing touch that elevates these biscuits into crave-worthy bites.

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Pro Tips for Making Vegan Cheddar Bay Biscuits Recipe

Don’t Over-Mix the Dough: Keep mixing minimal once wet and dry ingredients are combined to avoid dense biscuits.
Let Butter Cool Slightly: When adding melted butter, wait a few minutes so it doesn’t cook the vegan cheese or curdle the milk mixture.
Use Fresh Baking Powder: Old or expired baking powder will cause flat biscuits, so always check the date.
Brush Immediately After Baking: The garlic parsley butter soaks in best while biscuits are hot, adding maximum flavor.

How to Serve Vegan Cheddar Bay Biscuits Recipe

Vegan Cheddar Bay Biscuits, dairy-free cheese biscuits, vegan garlic biscuits, plant-based cheesy biscuits, fluffy vegan biscuit recipe - This image shows a close-up view of several soft, golden-yellow cheese biscuits with a rough, bumpy texture sitting on a baking tray. Each biscuit is round and slightly uneven in shape, with small pieces of melted orange cheese visible inside. The biscuits are sprinkled with finely chopped green herbs, adding small green flecks across the top. The background is a light gray tray with small droplets of oil around the biscuits, and the surface beneath is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a sucker for extra fresh parsley sprinkled on top right before serving—it breathes freshness into every bite. Sometimes I also add a light dusting of smoked paprika or a pinch of sea salt for a little flair. These finishing touches make the biscuits pop on the plate and in flavor.

Side Dishes

These biscuits are fantastic alongside creamy soups like vegan tomato bisque or hearty stews. I love pairing them with a zesty vegan chili or a big, colorful salad for balance. They also make a killer accompaniment to “shrimp” style vegan dishes or BBQ tofu—perfect for a casual dinner spread.

Creative Ways to Present

For gatherings or holidays, I’ve arranged these biscuits in a flower shape on a platter, brushing the garlic butter between layers for a beautiful pull-apart biscuit centerpiece. You could also serve mini versions as sliders with vegan “chicken” tenders and lettuce for a delicious party appetizer.

Make Ahead and Storage

Storing Leftovers

I usually store leftover biscuits in an airtight container at room temperature for up to 3-4 days. To keep them from drying out, I place a slightly damp paper towel over the biscuits before sealing the container—this keeps them soft and fresh.

Freezing

These biscuits freeze wonderfully. After baking and cooling completely, I wrap each one individually in plastic wrap and pop them in a freezer bag. When I feel like having some later, I pull out a few the night before to thaw in the fridge or heat directly from frozen in the oven.

Reheating

To reheat, I prefer the oven for a crunchier outside and warm, fluffy inside—about 10 minutes at 350°F (175°C) does the trick. If you’re in a hurry, the microwave works too, just cover loosely to retain moisture and zap for 20-30 seconds.

FAQs

Can I use other plant milks besides soy milk in this recipe?

Absolutely! Unsweetened almond, oat, or cashew milk work well as substitutes for soy milk when mixed with apple cider vinegar to make vegan buttermilk. Just make sure the plant milk you choose is unflavored and unsweetened to avoid altering the biscuit’s taste.
Can I make these biscuits gluten-free?

I haven’t tested this Vegan Cheddar Bay Biscuits Recipe with gluten-free flour, but if you want to try, I recommend using a high-quality gluten-free baking mix that includes xanthan gum for structure. Results might vary, so keep an eye on the texture and tweak liquid amounts if needed.
What’s the best way to shred vegan cheese for these biscuits?

Using a fine to medium grater works best for even melting. Some vegan cheeses shred more easily when slightly chilled—so pop it in the freezer for 10 minutes before grating if it’s too soft. Avoid pre-shredded cheese blends with anti-caking agents that can affect melting.
Can I prepare the dough ahead of time?

You can prepare the dough and refrigerate it for up to a day before baking, but I find freshly mixed dough yields the fluffiest biscuits. If chilling, bring the dough back to room temperature before scooping and baking for best rise.
Do I have to use vegan butter for the topping?

For that authentic buttery flavor and richness, vegan butter is ideal for the topping. However, you can also use olive oil or a neutral oil with garlic and parsley mixed in if you’re looking for dairy-free, oil-based alternatives.

Final Thoughts

Honestly, this Vegan Cheddar Bay Biscuits Recipe has become a go-to comfort food in my kitchen, whether for a cozy family dinner or surprising friends who usually don’t eat vegan. The combination of fluffy dough, melty vegan cheese, and garlicky butter fascinates everyone every time. I hope when you give this recipe a try, you’ll find it just as satisfying and easy as I do—it’s like a warm hug in biscuit form. Plus, once you master it, you’ll be all set to impress at potlucks or weeknight dinners without fuss. Happy baking!