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

Nothing beats the warm, garlicky goodness straight from the oven that makes these biscuits so irresistible. This Vegan Cheddar Bay Biscuits Recipe is a game changer for anyone who thought biscuits were off-limits in a vegan kitchen—flaky, flavorful, and buttery without any dairy at all.

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

Honestly, when I first made these vegan cheddar bay biscuits, I couldn't believe how much they tasted like the classic version I grew up loving—even better because they're made with simple, plant-based ingredients. They're perfect for sharing, and I always find myself sneaking a few warm from the oven.

Rich, Cheesy Flavor: Thanks to the vegan cheddar cheese, these biscuits are packed with that savory, cheesy punch.
Light and Fluffy Texture: The use of soy milk and apple cider vinegar creates a perfect vegan "buttermilk" that helps these biscuits rise beautifully.
Simple Ingredients: You probably have most of these staples in your pantry already, making it an easy and approachable recipe.
Great for Any Occasion: Whether it’s a cozy dinner or a weekend brunch, these biscuits fit right in with everything.

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 here plays a key role in making the biscuits tender, flavorful, and full of that signature Cheddar Bay taste. Plus, these plant-based swaps mean you get all the yum without the dairy.

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: Creates the base for the vegan buttermilk when mixed with apple cider vinegar, helping the biscuits rise.
Apple cider vinegar: Reacts with the baking powder for that light and fluffy texture.
All purpose flour: The sturdy foundation for the biscuits, providing structure.
Baking powder: The leavening agent that gives the biscuits their rise and airy crumb.
Garlic powder: Brings in that signature garlicky flavor we all crave in Cheddar Bay biscuits.
Salt: Enhances all the other flavors and balances the taste.
Cayenne pepper (optional): Adds a subtle kick that makes the flavor profile a little more exciting.
Melted vegan butter: Adds richness and a buttery taste without dairy.
Shredded vegan cheddar cheese: The star ingredient that delivers the cheesy bite and melt-in-your-mouth texture.
Fresh parsley: For fresh color and herbaceous brightness in the buttery topping.

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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 putting my own spin on this vegan cheddar bay biscuits recipe depending on the season or what's in my fridge. Mix and match the add-ins or tweak the spice level to make them truly yours.

Variation: Sometimes, I swap out the shredded vegan cheddar for a combo of vegan mozzarella and nutritional yeast for a milder, cheesier flavor that melts beautifully.
Spicy Twist: Adding a pinch of smoked paprika or increasing the cayenne gives the biscuits a smoky warmth that makes them extra cozy on chilly evenings.
Herb Boost: Fresh thyme or rosemary in the dough adds an earthy note that pairs wonderfully with the cheesy garlic topping.
Gluten-Free Option: While I haven’t tested it myself, using a high-quality gluten-free flour blend should work—just watch the dough’s consistency closely as some blends absorb more liquid.

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

Step 1: Whip up your vegan buttermilk

Pour the unsweetened soy milk into a measuring cup and stir in apple cider vinegar. Set this aside for a few minutes while it curdles into your "buttermilk." This little trick is essential—it adds acidity that helps your biscuits rise and tenderize perfectly.

Step 2: Combine your dry ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, garlic powder, salt, and cayenne pepper if you’re using it. Make sure they’re well mixed to get an even rise and flavor throughout.

Step 3: Bring it all together with vegan butter and cheese

Add the melted vegan butter and that homemade vegan buttermilk to the dry ingredients. Stir gently until a thick dough forms—don’t over-mix! Fold in the shredded vegan cheddar cheese. I usually get in there with my hands for the best incorporation without deflating the dough.

Step 4: Scoop and bake

Lightly grease a ¼-cup measuring cup to scoop out the dough. Place the biscuits on a greased baking sheet with some space between each so they can expand. Pop them into the oven at 450°F and bake for 12-15 minutes until they’re golden brown on top.

Step 5: Add the garlicky herb butter topping

While the biscuits bake, mix melted vegan butter with garlic powder and chopped fresh parsley. Brush this flavorful mixture over the hot biscuits right after they come out of the oven. The butter seeps in and gives them that classic Cheddar Bay biscuit shine and extra punch of flavor.

Top Tip

From my experience making these biscuits multiple times, a few tweaks can make all the difference to nail that perfect texture and flavor every time.

Don't Over-mix: Stir the dough just until combined; overmixing can make the biscuits tough instead of soft and tender.
Vegan Cheese Matters: I recommend using a good quality shredded vegan cheddar that melts well for that authentic cheesy bite.
Brush Butter Before Serving: Brushing the garlicky butter while biscuits are hot locks in moisture and amps up the flavor.
Watch the Oven: Since ovens vary, check the biscuits at 12 minutes to avoid overbaking and drying out the tops.

How to Serve Vegan Cheddar Bay Biscuits Recipe

Vegan Cheddar Biscuits - Serving Suggestion

Garnishes

I love sprinkling extra fresh parsley on top before serving—it adds a pop of color and a fresh, herbal note that balances the richness. A light dusting of smoked paprika is another yummy garnish I’ve grown fond of.

Side Dishes

These biscuits pair beautifully with hearty soups, like creamy tomato basil or vegan chili. They’re also fantastic alongside a crisp green salad or your favorite vegan mac and cheese for an indulgent comfort meal.

Creative Ways to Present

For holiday dinners or brunch gatherings, I like arranging the biscuits in a circle on a platter with bowls of vegan herb butter or marinara for dipping. You can add a few edible flowers or more chopped herbs for a festive touch that impresses guests every time.

Make Ahead and Storage

Storing Leftovers

Leftover biscuits store well in an airtight container in the fridge for up to 3-4 days. I usually warm them up in the oven wrapped in foil so they stay moist and flaky.

Freezing

I freeze any extras in a sealed bag, separated by parchment paper so they don’t stick together. When I want a quick snack or side, I pop them straight from the freezer into the oven at 350°F for about 10-12 minutes.

Reheating

To reheat, the oven is your best friend—wrap the biscuits in foil and warm at 350°F until heated through. This keeps them from drying out and brings back their fresh-baked magic much better than a microwave.

Frequently Asked Questions:

Can I use a different plant milk for the vegan buttermilk?

Yes! Unsweetened almond milk, oat milk, or even cashew milk can work. Just make sure it’s unsweetened and unflavored to avoid altering the biscuit flavor. The acidity from the vinegar combined with any plant milk will do the trick.

What’s the best vegan cheese to use here?

I recommend using a shredded vegan cheddar that melts well, like brands made from coconut oil or cashews. These give you the closest texture and flavor to traditional cheddar. Avoid block cheeses that don’t shred easily or melt.

Can I make these biscuits gluten-free?

While I haven’t tested this recipe with gluten-free flour myself, many high-quality gluten-free flour blends can be swapped in place of all-purpose flour. You may need to adjust the liquid slightly, and the texture might be denser, but it’s definitely worth experimenting if you need a GF option.

How can I store leftover Vegan Cheddar Bay Biscuits?

Store any leftover biscuits in an airtight container in the refrigerator for up to 4 days. To maintain softness, reheat them wrapped in foil in the oven. You can also freeze them in a sealed bag for up to 2 months and reheat directly from frozen in the oven.

Final Thoughts

Making this Vegan Cheddar Bay Biscuits Recipe felt like rediscovering a favorite comfort food with a fresh, plant-based twist. They’re quick enough for busy weeknights but special enough for guests, proving that vegan baking can be downright delicious and approachable. I'm excited for you to try them—you’ll be hooked on that buttery, cheesy, garlicky goodness from your very first bite!