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 irresistibly cozy and satisfying about these buttery, garlicky biscuits. I’m talking about the Vegan Cheddar Bay Biscuits Recipe that brings all the comforting flavors you love, without any dairy. Fluffy, cheesy, and perfect for sharing, these biscuits are a game-changer for anyone looking to enjoy that classic Cheddar Bay magic with a plant-based twist.

The image shows seven round biscuit-like dough pieces on a gray baking tray. Each dough piece is light golden in color with visible small orange cheddar cheese strips mixed inside. The dough looks soft and fluffy with some rough texture and small cracks. On the surface of each dough piece, finely chopped green parsley flakes are sprinkled evenly, adding a fresh contrast in color. The pieces have uneven, rustic edges and are spaced apart on the tray. The background is a white marbled 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 have to say, making this Vegan Cheddar Bay Biscuits Recipe at home is one of my favorite kitchen adventures. It feels like cheating because it’s so easy, yet the biscuits come out perfectly tender and bursting with flavor every single time. You’re going to want to make a double batch, trust me!

Rich and Flavorful: These biscuits have all the buttery, garlicky goodness you'd expect, with that punch of vegan cheddar that really makes them special.
Simple Ingredients: No fancy vegan cheese blends needed—just a handful of pantry staples to bring this to life.
Perfect Texture: Crispy on the outside, soft and fluffy inside—just like the ones you’d get at your favorite seafood spot.
Versatile and Crowd-Pleasing: Serve them with soups, salads, or even just by themselves for a hearty snack everyone will love.

A gray baking tray holds twelve unevenly round biscuits, each biscuit made up of creamy light yellow dough mixed with bright orange cheese shreds and sprinkled with small green herb bits on top. The biscuits have a rough, bumpy texture that looks soft and slightly moist. The tray sits on a white marbled surface, adding a clean and simple background. The biscuits are arranged in a loose grid pattern with some space between them, showing their irregular shapes and sizes clearly. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Vegan Cheddar Bay Biscuits Recipe is chosen to give you that classic biscuit texture and savory punch without any dairy. The combination of vegan butter and soy milk (curdled with vinegar to mimic buttermilk) is particularly crucial for the tender crumb you want.

Flat lay of shredded vegan cheddar cheese, a small pile of all-purpose flour, a glass of unsweetened soy milk with apple cider vinegar, melted vegan butter in a small puddle, fresh chopped parsley, garlic powder sprinkled delicately, and a few pinches of cayenne pepper arranged beautifully on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Unsweetened Soy Milk: Works perfectly for curdling into vegan buttermilk thanks to its creaminess and neutral flavor.
Apple Cider Vinegar: Helps the soy milk to curdle, creating the tang that lifts the biscuits and interacts with the baking powder for that rise.
All-Purpose Flour: The base for structure; sift well to avoid lumps and get fluffier biscuits.
Baking Powder: Gives the biscuits their rise and fluffy texture.
Garlic Powder: Adds that signature savory garlic hit without overpowering the cheddar flavor.
Salt: Enhances all the other flavors.
Cayenne Pepper (optional): A subtle hint of heat that I love to add to balance out the richness.
Melted Vegan Butter: This is where the richness comes in, plus it helps the dough bind together nicely.
Shredded Vegan Cheddar Cheese: The star of the show—brings sharpness and melty cheesiness to every bite.
Fresh Parsley (for topping): Adds a pop of color and fresh herbal note that brightens up the richness.

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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

I love experimenting with this Vegan Cheddar Bay Biscuits Recipe. Sometimes, I swap in smoked vegan cheese for an extra depth of flavor, or toss in finely chopped jalapeños to spice things up when I’m feeling adventurous. You’ll find the basic recipe is a stellar starting point but feel free to make it your own.

Variation: One time I added nutritional yeast instead of some of the cheese—it gave a great cheesy flavor without dairy, perfect for when I was short on my shredded blend.
Dairy-Free Butter Swap: If you only have coconut oil, that can work in a pinch but keep in mind it adds a subtle coconut flavor.
Add-Ins: Chopped fresh herbs like rosemary or thyme bring a lovely twist, especially when serving alongside hearty winter soups.

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

Step 1: Creating Vegan Buttermilk

Start by mixing the unsweetened soy milk and apple cider vinegar in a glass measuring cup, then set it aside for a few minutes while it curdles. This step is crucial because this vegan "buttermilk" reacts with the baking powder to keep your biscuits tender and flaky. I usually prepare this first to let it do its magic while prepping other ingredients.

Step 2: Whisking the Dry Ingredients

Grab a large mixing bowl and whisk together the flour, baking powder, garlic powder, salt, and cayenne pepper if you like a little kick. Whisking these first makes sure everything is evenly distributed, which helps with even rising later on.

Step 3: Mixing Wet and Dry Ingredients

Pour the vegan buttermilk and melted vegan butter into the bowl of dry ingredients. Stir gently until the dough just comes together—try not to over mix here, or your biscuits could turn tough. I often use my clean hands at this point to gently fold in the shredded vegan cheddar cheese, making sure it’s evenly spread without overworking the dough.

Step 4: Scooping and Baking

Lightly grease a ¼ cup measuring cup and scoop out equally sized biscuit dough rounds, spacing them a little apart on your greased baking sheet. Bake at 450°F for 12–15 minutes, until golden brown on top. I usually peek in around the 12-minute mark to avoid over-browning. The aroma coming from the oven is basically the moment your kitchen starts to feel like a cozy bakery!

Step 5: Topping Them Off

While the biscuits are still warm, mix melted vegan butter with garlic powder and fresh parsley, then brush generously over the tops. This finishing touch keeps the biscuits buttery and flavorful, and the parsley adds a beautiful fresh pop of color.

Top Tip

From my own kitchen trials, I’ve learned a few little things that make a big difference when making these biscuits. Getting the texture just right is a balancing act—but with these tips, you’ll get fluffy, flavorful results every time.

Don’t Overmix: Once you’ve added the liquid, fold the dough just until it holds together. Overmixing develops gluten and can make the biscuits chewy instead of tender.
Use Cold Vegan Butter: If your melted butter is too warm, it can affect the rise. Let it cool a bit before adding.
Evenly Sized Scoops: Use a ¼ cup measuring cup greased well; this helps keep biscuits uniform so they bake evenly.
Brush With Butter Right Away: The topping absorbs best when biscuits are warm, so don’t skip this step for maximum flavor.

How to Serve Vegan Cheddar Bay Biscuits Recipe

Vegan Cheddar Biscuits - Serving Suggestion

Garnishes

I always add a little extra chopped fresh parsley on top after baking—it gives a fresh, vibrant look and taste that balances the richness. Sometimes a sprinkle of smoked paprika adds a nice depth too. Keep it simple so the biscuits themselves remain the star!

Side Dishes

These biscuits are fantastic served alongside hearty soups like vegan tomato bisque or creamy mushroom soup. They also hold their own next to a crisp green salad or a bowl of chili. When I’m serving them for a brunch, I like pairing with tofu scramble or even some smoky tempeh.

Creative Ways to Present

For special gatherings, I’ve arranged these biscuits on a wooden board with dollops of garlic herb vegan butter and bowls of dipping sauces like vegan ranch or spicy aioli. You can even transform them into mini sliders by slicing and stuffing with pesto-marinated grilled veggies for a party-ready treat.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I store the biscuits in a covered container at room temperature. They stay fresh for about 3–4 days, but I honestly find they’re best within the first two days to enjoy that perfect fluffy texture.

Freezing

I’ve had great luck freezing these biscuits. Once fully cooled, I wrap each biscuit in parchment paper and place them in a freezer bag. They freeze beautifully and thaw quickly, which is a lifesaver on busy days when I want a quick homemade snack.

Reheating

For reheating, I pop them in a 350°F oven for about 10 minutes, or until they’re warmed through and their edges regain some crispiness. Microwaving works in a pinch, but the oven really helps keep that bakery-fresh texture.

Frequently Asked Questions:

Can I use different plant milks for the vegan buttermilk?

Absolutely! Unsweetened almond milk, oat milk, or cashew milk can work as long as they’re unsweetened and unflavored. Just make sure to add apple cider vinegar and allow it to curdle for a few minutes before using.

What vegan cheese do you recommend for these biscuits?

I usually go for a good quality shredded vegan cheddar-style cheese that melts well. Brands like Follow Your Heart or Daiya have great shreddable options. If you don’t have vegan cheese on hand, nutritional yeast is a nice alternative for a cheesy flavor, but the texture won’t be quite the same.

Can I make this recipe gluten-free?

While I haven’t tested this recipe with gluten-free flour, you might be able to use a high-quality gluten-free all-purpose blend that includes xanthan gum. Just keep in mind that the texture might vary slightly from the original.

How long do the biscuits last once baked?

Stored in an airtight container at room temperature, the biscuits stay fresh for 3-4 days. For the best texture and flavor, I recommend enjoying them within the first two days after baking.

Final Thoughts

Honestly, this Vegan Cheddar Bay Biscuits Recipe is one of those little kitchen treasures that always feels like a warm hug. Whether you’re serving it up for a casual weeknight dinner or a special gathering, these biscuits come together quickly and impress every single time. I encourage you to give them a try—you’ll love how easy and rewarding they are. Happy baking, friend!