Description
These vegan cheddar bay biscuits are a delicious dairy-free twist on the classic savory treat, featuring fluffy biscuits loaded with shredded vegan cheddar cheese and topped with a garlicky vegan butter and parsley mixture. Perfect as a side dish or snack, these biscuits are easy to make and ideal for any occasion.
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 and apple cider vinegar, then set aside for a few minutes to curdle and create a vegan buttermilk.
- Whisk dry ingredients: In a large bowl, mix together the flour, baking powder, garlic powder, salt, and cayenne pepper until evenly combined.
- Mix in wet ingredients: Add the vegan buttermilk and melted vegan butter to the dry ingredients and stir gently until a thick dough forms. Avoid overmixing. Fold in the shredded vegan cheddar cheese carefully, using your hands if needed to incorporate it.
- Scoop dough: Lightly grease a 1/4 cup measuring cup and scoop out portions of the biscuit dough. Place the dough on the prepared baking sheet leaving some space between each biscuit.
- Bake: Bake the biscuits in the preheated oven for 15 minutes until they are golden brown on the tops.
- Prepare the topping: In a small bowl, stir together the melted vegan butter, garlic powder, and chopped fresh parsley to create the topping mixture.
- Apply topping and serve: Brush the tops of the warm biscuits with the garlicky vegan butter and parsley mixture. Serve immediately and enjoy. Store leftovers in a covered container for 3-4 days or freeze them.
Notes
- You may substitute unsweetened almond milk or another unsweetened milk alternative without added sugars or flavors.
- The recipe might work with a quality gluten free flour mix, though it has not been tested.
- If vegan cheese is not available, substitute about 1/4 cup of nutritional yeast for a cheesy flavor.
- Do not overmix the dough to keep the biscuits light and fluffy.
- Leftovers keep for 3-4 days refrigerated and can be frozen for longer storage.
Nutrition
- Serving Size: 1 biscuit
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg
