Description
Delight in these fluffy Vegan Cheddar Bay Biscuits featuring a savory blend of garlic, vegan cheddar cheese, and aromatic parsley, perfect for a dairy-free twist on a classic favorite.
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 the unsweetened soy milk with apple cider vinegar and let it sit for a few minutes until it curdles, creating a vegan buttermilk substitute.
- Whisk dry ingredients: In a large bowl, whisk together all purpose flour, baking powder, garlic powder, salt, and cayenne pepper for even distribution of flavors.
- Mix in wet ingredients: Add the vegan buttermilk and melted vegan butter to the dry ingredients, stirring gently until a thick dough forms. Avoid over-mixing to keep the biscuits tender. Fold in the shredded vegan cheddar cheese by hand if necessary to evenly incorporate.
- Scoop dough: Lightly grease a 1/4 cup measuring cup and use it to scoop biscuit dough onto the prepared baking sheet, spacing them slightly apart.
- Bake: Bake the biscuits in the preheated oven for 15 minutes until they are golden brown on top.
- Prepare the topping: In a small bowl, mix melted vegan butter with garlic powder and chopped fresh parsley.
- Brush and serve: Brush the warm biscuits generously with the butter mixture, then serve immediately for best flavor and texture.
Notes
- You may substitute unsweetened almond milk or other unsweetened plant milks, just avoid any with added sugars or flavors.
- Gluten free flour has not been tested, but a quality gluten free mix may work as a substitute.
- If vegan cheese is unavailable or undesired, approximately 1/4 cup of nutritional yeast can be used for a cheesy flavor.
- Leftover biscuits keep well in a covered container for 3-4 days and can also be frozen for longer storage.
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: 3 g
- Cholesterol: 0 mg
