Description
These Vegan Cheddar Bay Biscuits are soft, flavorful, and perfect for a delightful snack or side dish. Made with a dairy-free buttermilk blend, vegan cheddar cheese, and a garlicky parsley topping, they offer a delicious dairy-free alternative to the classic biscuits.
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 for the biscuits.
- Make the buttermilk: In a glass measuring cup, combine the unsweetened soy milk and apple cider vinegar. Stir and set aside for a few minutes to curdle, creating a vegan buttermilk.
- Whisk dry ingredients: In a large bowl, mix together the all-purpose flour, baking powder, garlic powder, salt, and cayenne pepper.
- Mix in wet ingredients: Add the vegan buttermilk and melted vegan butter to the dry ingredients and gently stir until a thick dough forms. Avoid over mixing. Carefully fold in the shredded vegan cheddar cheese, using your hands if necessary to evenly distribute the cheese.
- Scoop dough: Lightly grease a 1/4 cup measuring cup and scoop the biscuit dough, placing each portion onto the prepared baking sheet with space between them.
- Bake: Bake the biscuits in the preheated oven for 15 minutes or until they turn golden brown on top.
- Prepare the topping: In a small bowl, mix the melted vegan butter, garlic powder, and chopped fresh parsley.
- Finish: Brush the garlic butter topping over the warm biscuits immediately after baking for extra flavor.
- Serve: Serve the biscuits warm. Store any leftovers in a covered container for 3-4 days or freeze for longer storage.
Notes
- You can substitute unsweetened almond milk or another unsweetened plant milk in place of soy milk, but avoid any with added sugar or flavorings.
- The recipe has not been tested with gluten-free flour; however, a high-quality gluten-free blend may work as a substitute.
- If vegan cheese is not available, substitute approximately 1/4 cup of nutritional yeast to maintain a cheesy flavor.
- Do not overmix the dough to keep the biscuits light and fluffy.
- To store, keep biscuits in an airtight container at room temperature for up to 4 days or freeze them for longer storage.
Nutrition
- Serving Size: 1 biscuit
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg
