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

Imagine biting into soft, fluffy biscuits loaded with rich, melty vegan cheddar and a delightful garlicky topping—this Vegan Cheddar Bay Biscuits Recipe brings all those flavors together. They’re such a show-stopper whether you’re pairing them with dinner or just indulging on their own.

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’ve made plenty of biscuit recipes, but these vegan cheddar bay biscuits stole my heart because they’re buttery, garlicky, cheesy, and have just the right hint of spice. They’re approachable enough for any cook, yet fancy enough to impress family or guests.

Deliciously Vegan: No compromise on taste or texture; these biscuits deliver rich, savory flavor without dairy.
Quick & Easy to Make: From mixing to baking, it all comes together in under 40 minutes—perfect for weeknights.
Customizable Flavor: You can add a kick with cayenne or fresh herbs, making it yours.
Great for Any Occasion: Serve these with dinner, as a snack, or even for brunch—you won’t regret it!

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

Every ingredient in this Vegan Cheddar Bay Biscuits Recipe plays a crucial role in creating that perfect texture and flavor combo. Here’s why I pick each one and a couple shopping tips to get you started well-prepared.

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: Using a neutral, unsweetened milk like soy helps create vegan “buttermilk” when paired with vinegar, giving the biscuits their tenderness and rise.
Apple cider vinegar: Reacts with baking powder to help lighten the dough and add that subtle tang typical of cheddar bay flavor.
All-purpose flour: Standard flour keeps biscuits fluffy and familiar; fresh sifted flour will give the best lightness.
Baking powder: Essential leavening agent to make these biscuits puff up beautifully.
Garlic powder: Because garlic is the signature flavor that makes these biscuits “cheddar bay.”
Salt: Always a must to bring out flavor depth.
Cayenne pepper (optional): Adds just a little background kick—great if you like a bit of warmth.
Melted vegan butter: For authentic buttery richness and moisture without dairy.
Shredded vegan cheddar cheese: The star ingredient that adds melty, tangy vegan cheddar goodness—make sure it melts well!
Fresh parsley (for topping): A fresh, bright contrast that makes each biscuit feel special.

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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 tweaking this Vegan Cheddar Bay Biscuits Recipe depending on the occasion—or just what I have on hand. Feel free to customize these to fit your taste buds and pantry.

Variation: Once, I swapped cayenne for smoked paprika for a subtle smoky note, and it was a hit with friends who don’t do spicy.
Cheese substitute: If you want to skip the vegan cheese, try mixing in nutritional yeast for that cheesy flavor with fewer calories.
Herb tweak: Fresh rosemary or thyme instead of parsley gives these biscuits a lovely earthy aroma, perfect for fall dinners.

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

Step 1: Create the Vegan Buttermilk Magic

Start by pouring the unsweetened soy milk into a measuring cup, then stirring in the apple cider vinegar. Set this aside for about 5 minutes while it curdles—that’s your homemade vegan buttermilk, which adds tenderness and a slight tang.

Step 2: Whisk the Dry Ingredients

In a large mixing bowl, combine the flour, baking powder, garlic powder, salt, and optional cayenne pepper. Whisk them well so everything is evenly distributed—this makes sure your biscuits rise and get that classic Cheddar Bay flavor all through.

Step 3: Combine Wet and Dry to Form Dough

Add your vegan buttermilk and melted (but cooled) vegan butter to the dry ingredients. Stir gently until a thick dough forms—be careful not to overmix, or your biscuits might turn out dense. Then fold in the shredded vegan cheddar cheese, using your hands if needed to ensure it’s evenly incorporated.

Step 4: Scoop and Bake

Lightly grease a ¼ cup measuring cup to scoop the dough, placing each mound with some space between them onto a greased baking sheet. Pop them into your preheated 450°F oven for 12–15 minutes until they’re puffed and golden on top.

Step 5: Top with Garlic-Parsley Butter

While they’re hot from the oven, brush each biscuit with a mix of melted vegan butter, garlic powder, and fresh parsley. This finishing touch transforms them into those irresistible Vegan Cheddar Bay Biscuits you’ll be dreaming about.

Top Tip

From my many attempts with this recipe, I’ve learned a few key tricks that make all the difference—these nuggets will help your biscuits come out perfect every time.

Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overworking activates gluten in the flour and results in tough biscuits.
Chill Your Butter: Melt your vegan butter and let it cool before adding. Mixing hot butter in can affect the texture of your dough.
Grease Your Scoop: Lightly greasing the measuring cup or scoop makes dropping dough balls easy and prevents sticking.
Brush Topping While Hot: Don’t wait too long to add the garlic-parsley butter; the heat helps it absorb better, locking in flavor.

How to Serve Vegan Cheddar Bay Biscuits Recipe

Vegan Cheddar Biscuits - Serving Suggestion

Garnishes

Personally, I rarely skip the fresh parsley on these biscuits. Its vibrant green color and fresh, mild flavor brighten the richness. Sometimes I’ll add a sprinkle of extra garlic powder or a dash of smoked paprika on top for a little flair. If you’re feeling adventurous, a pinch of fresh chives makes them feel even more special.

Side Dishes

I love serving these biscuits alongside a hearty vegan chili, creamy tomato soup, or even a crisp green salad with lemon vinaigrette. They also pair wonderfully with roasted vegetables or plant-based “chicken” dishes when I want something filling and cozy on the plate.

Creative Ways to Present

For holiday dinners, I like arranging these biscuits in a wreath shape on a festive platter and adding extra chopped herbs on top for a classy look. I’ve also seen friends serve them sliced open with vegan herb butter or cashew cheese spread inside, turning them into a mini sandwich that’s perfect for brunch parties.

Make Ahead and Storage

Storing Leftovers

Once cooled, I keep leftover vegan cheddar bay biscuits in an airtight container at room temperature—they stay fresh for about 3 to 4 days. If you want to extend their life a bit, I sometimes pop them in the fridge, but that can slightly dry them out unless wrapped really well.

Freezing

I freeze extras by wrapping each biscuit individually in plastic wrap and placing them in a freezer bag. When you’re ready, thaw at room temperature or overnight in the fridge. Freezing is a great way to keep these biscuits on hand for quick snacks or unexpected guests.

Reheating

To reheat, I recommend warming the biscuits in a 350°F oven for 8–10 minutes. This helps them regain their crispy edges and melty inside. Microwave works if you’re in a pinch, but it can make them a bit chewy if overheated.

Frequently Asked Questions:

Can I use other plant milks for the vegan buttermilk?

Absolutely! Unsweetened almond, oat, or cashew milk work well. Just avoid any flavored or sweetened versions as they can affect the biscuit’s flavor and texture.

What if I don’t have vegan cheddar cheese?

No worries! You can substitute about ¼ cup of nutritional yeast to add a cheesy flavor, though the biscuits won’t be as melty. Some vegan mozzarella shreds can also work if you prefer a milder taste.

Can this recipe be made gluten free?

I haven’t tested this recipe with gluten-free flour, but a high-quality gluten-free all-purpose blend might work. Just be sure it’s one designed to bake biscuits or breads for the best rise and texture.

How do I prevent biscuits from turning out dense?

The main trick is to avoid overmixing once you add the wet ingredients—mix just until combined. Also, using fresh baking powder ensures a good rise, and don’t skip the buttermilk step, which helps keep them tender.

Final Thoughts

Sharing this Vegan Cheddar Bay Biscuits Recipe feels like passing along a little kitchen treasure. They’ve become a staple in my home because of their straightforward ingredients and unforgettable flavor. I truly hope you enjoy making and eating them as much as I do—once you try them, they might just become your go-to biscuit, vegan or not!