Vegan Cheddar Bay Biscuits
Craving a savory, buttery biscuit with all the comforting flavors of a classic Cheddar Bay Biscuit but completely plant-based? These Vegan Cheddar Bay Biscuits are here to delight your taste buds! Made with vegan cheddar cheese shreds, cold vegan butter, and a homemade vegan buttermilk substitute using almond milk and apple cider vinegar, these biscuits are irresistibly soft and flaky with just the right hint of garlic. Topped with melted vegan butter and fresh parsley, they’ll bring a restaurant-quality side dish straight to your table in just 25 minutes. Perfect for breakfast, brunch, or as a crowd-pleasing addition to any meal, this recipe pairs indulgent flavors with simple, accessible ingredients for a guilt-free treat. Whether you're vegan or simply looking for a dairy-free twist, these biscuits are sure to impress!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 cup Vegan butter, cold and cubed
- 0.75 cup Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
- 1 cup Vegan cheddar cheese shreds
- 1 tablespoon Fresh parsley, chopped
Instructions
Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.
In a large mixing bowl, sift together the all-purpose flour, baking powder, garlic powder, and salt.
Add the cold, cubed vegan butter to the flour mixture. Use a pastry cutter or your fingers to cut and blend the butter into the flour until the mixture resembles coarse crumbs.
In a small bowl, combine the unsweetened almond milk with apple cider vinegar. Let it sit for about 2 minutes to create a vegan buttermilk substitute.
Gradually add the almond milk mixture to the dry ingredients, stirring just until combined. Be careful not to overmix as this can make the biscuits tough.
Gently fold in the vegan cheddar cheese shreds until evenly distributed.
Use a large spoon or ice cream scoop to drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 12 to 15 minutes, or until the tops are golden brown.
Once baked, remove from the oven and brush the tops with a little melted vegan butter and sprinkle with chopped fresh parsley for added flavor.
Serve warm and enjoy your delicious vegan cheddar bay biscuits!
Nutrition Facts
Calories |
2546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.5 g | 202% | |
| Saturated Fat | 77.3 g | 386% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4945 mg | 215% | |
| Total Carbohydrate | 252.9 g | 92% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 0.7 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 364 mg | 28% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 393 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
