Description
These Vegan Cheddar Bay Biscuits are fluffy, flavorful, and perfect for a dairy-free alternative to classic cheddar biscuits. Made with vegan cheese, unsweetened soy milk, and a blend of spices, they bake to golden perfection and are topped with a garlic butter parsley glaze for extra deliciousness.
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 ensure the biscuits don’t stick during baking.
- Make the buttermilk: In a glass measuring cup, pour in the unsweetened soy milk. Stir in the apple cider vinegar and set aside for a few minutes to curdle, creating a vegan buttermilk substitute.
- Whisk dry ingredients: In a large bowl, combine the flour, baking powder, garlic powder, salt, and optional cayenne pepper, mixing thoroughly to distribute all dry ingredients evenly.
- Mix in wet ingredients: Pour the prepared buttermilk and cooled melted vegan butter into the dry ingredients. Stir gently until a thick dough forms, being careful not to overmix. Fold in the shredded vegan cheddar cheese, using your hands if needed, to evenly incorporate it into the dough.
- Scoop dough: Lightly grease a 1/4 cup measuring cup and use it to scoop out portions of dough. Place each biscuit on the greased baking sheet, leaving some space between them for expansion.
- Bake: Bake the biscuits in the preheated oven for 15 minutes until they are golden brown on top and cooked through.
- Prepare the topping: While the biscuits bake, mix the melted vegan butter, garlic powder, and chopped fresh parsley in a small bowl.
- Brush topping: Once the biscuits come out of the oven, generously brush the tops with the garlic butter parsley mixture to infuse bright, savory flavor and a beautiful sheen.
- Serve: Serve the biscuits warm and enjoy. Leftovers can be stored in a covered container for 3-4 days or frozen for longer storage.
Notes
- You may substitute the soy milk with another unsweetened, unflavored plant-based milk such as almond milk, but avoid any with added sugars or flavors.
- This recipe has not been tested with gluten-free flour, but a high-quality gluten-free all-purpose blend may work with similar results.
- If vegan cheddar cheese is unavailable or undesired, about 1/4 cup of nutritional yeast can be used as a substitute for a cheesy flavor.
- Do not overmix the dough to keep the biscuits light and fluffy.
- Make sure to cool the melted vegan butter before mixing it into the dough to avoid melting the cheese prematurely.
Nutrition
- Serving Size: 1 biscuit
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg
