Description
Enjoy these delicious Vegan Cheddar Bay Biscuits featuring a fluffy, cheesy texture with a savory garlic butter topping, perfect as a plant-based side or snack.
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, 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.
- Whisk dry ingredients: In a large bowl, thoroughly mix the flour, baking powder, garlic powder, salt, and cayenne pepper (if using) to evenly distribute all the dry components.
- Mix in wet ingredients: Add the vegan buttermilk and cooled melted vegan butter into the dry ingredients and stir gently until a thick dough forms. Avoid overmixing to keep the biscuits tender. Next, gently fold in the shredded vegan cheddar cheese, using your hands if needed to incorporate it evenly.
- Scoop dough: Lightly grease a 1/4 cup measuring cup and scoop the biscuit dough. Place each portion on the prepared baking sheet, spacing them slightly apart for even baking.
- Bake: Bake in the preheated oven for 15 minutes until the biscuits are golden brown on top and cooked through.
- Prepare the topping: In a small bowl, combine the melted vegan butter, garlic powder, and chopped fresh parsley. Brush this garlic butter mixture generously over the warm biscuits as soon as they come out of the oven to infuse flavor and moisture.
- Serve: Serve the biscuits warm for the best taste. Store leftovers covered for 3-4 days or freeze for longer storage.
Notes
- You can substitute unsweetened almond milk or another unsweetened plant milk, but avoid any with added sugars or flavors.
- Gluten free flour has not been tested, but a quality gluten free blend might work as a substitute.
- If you prefer, replace the vegan cheddar cheese with about 1/4 cup of nutritional yeast for a cheesy flavor.
Nutrition
- Serving Size: 1 biscuit
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg
