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

There’s just something about the flaky, buttery edges and that garlic-cheddar jazz that makes these so irresistible. This Vegan Cheddar Bay Biscuits Recipe brings all those comforting flavors you love, but totally plant-based and easy to whip up anytime.

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 can’t tell you how many times I’ve made these biscuits for friends and family—everyone asks for the recipe! The best part? They’re perfectly fluffy with just the right kick of garlic, minus any dairy or weird substitutes. Plus, they come together fast, which is a total win on busy nights.

Simple Ingredients: Uses everyday pantry staples with an easy vegan swap for cheddar that melts beautifully.
Quick to Prepare: You’ll have them from mixing bowl to baking sheet in under 20 minutes.
Deliciously Flavorful: Garlic, parsley, and vegan butter topping make these biscuits pop with classic Cheddar Bay Biscuit taste.
Kid- and Crowd-Friendly: Whether it’s weeknight dinner or a family gathering, these vegan biscuits always impress.

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

This recipe strikes a perfect balance between gooey cheesiness and tender crumb thanks to just the right mix of plant-based ingredients. Every element has a simple job but comes together effortlessly to create that iconic biscuit flavor and texture.

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: Acts as liquid to bring dough together and reacts with vinegar to create buttermilk acidity.
Apple cider vinegar: Curds the soy milk, mimicking traditional buttermilk’s tang and helping the rise.
All-purpose flour: The backbone of these biscuits—makes them tender yet sturdy.
Baking powder: Key for fluffiness and rise; don’t skip it!
Garlic powder: Adds that savory Garlic Bay seasoning in every bite.
Salt and cayenne pepper: Salt enhances flavors while cayenne adds subtle warmth, which you can skip if you prefer mild.
Melted vegan butter: Gives richness and that buttery biscuit feel.
Shredded vegan cheddar cheese: Melts into pockets of cheesy goodness—watch it transform as they bake.
Fresh parsley: Brightens the topping with fresh herbal notes and color.

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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 playing around with the herbs and heat level in this Vegan Cheddar Bay Biscuits Recipe. Sometimes I swap parsley for chives or add a pinch of smoked paprika for a little twist. The beauty is it’s very forgiving, so you can tweak things based on what you have or prefer.

Variation: Once, I tossed in some finely diced jalapeños for a spicy version that wowed all my spicy-food-loving guests.
Dairy-Free Cheese Swap: If you want to skip vegan cheese, nutritional yeast works as a tasty alternative, though you’ll miss those melty gooey bits.
Milk Alternatives: I’ve used unsweetened almond and oat milk with good results, just be sure they’re plain and unsweetened.

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

Step 1: Whip Up That Vegan Buttermilk

Start by pouring your unsweetened soy milk into a measuring cup and stirring in apple cider vinegar. Let it sit for 5 minutes to curdle—it’s the vegan magic that makes these biscuits rise beautifully with a hint of tang.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, garlic powder, salt, and a pinch of cayenne if you want some heat. This mix packs in that classic Cheddar Bay flavor.

Step 3: Combine Wet and Dry

Pour in your vegan buttermilk and melted butter to the dry mix. Stir gently until a thick dough forms—don’t overdo it or the biscuits might turn tough. Once combined, fold in the shredded vegan cheddar cheese using a spatula or your hands for even distribution.

Step 4: Shape and Bake

Lightly grease a ¼ cup measuring cup (this prevents sticking) and scoop out dough onto a greased baking sheet, leaving some space between each biscuit—they’ll bloom as they bake. Pop them in a 450°F oven and bake for 12-15 minutes until golden and irresistible.

Step 5: Brush on That Garlic Herb Goodness

While the biscuits bake, whisk melted vegan butter with garlic powder and freshly chopped parsley. When the biscuits come out piping hot, brush this fragrant topping on immediately—this step elevates these from great to showstopper.

Top Tip

After making these Vegan Cheddar Bay Biscuits Recipe a bunch of times, I learned a few tricks that make them foolproof and even more delicious:

Don’t Overmix: Mixing just until the dough comes together keeps the biscuits tender and fluffy, not dense.
Use Fresh Vegan Butter: I find that melted vegan butter that’s been cooled for 5 minutes incorporates best and makes for a buttery bite without greasiness.
Grease Your Scoop: To scoop the dough smoothly and avoid sticky mess, light grease on your measuring cup works wonders.
Brush Butter While Warm: Brushing the garlic parsley butter while biscuits are hot helps it soak in perfectly, giving that moist and flavorful crust.

How to Serve Vegan Cheddar Bay Biscuits Recipe

Vegan Cheddar Biscuits - Serving Suggestion

Garnishes

I’m a sucker for a sprinkle of extra chopped fresh parsley right before serving—it adds a vibrant pop of color and herbaceous freshness that balances the rich cheese and garlic perfectly.

Side Dishes

These biscuits are the perfect sidekick to vegan chili, hearty soups, or a crisp garden salad. One of my favorites is pairing them with smoky roasted veggies or a vegan “clam chowder”—they soak up every bit of sauce.

Creative Ways to Present

For a casual dinner party, I love placing the biscuits in a rustic basket lined with a colorful napkin, surrounded by small bowls of jams, vegan cheese spreads, or garlic herb dips—makes guests feel like they’re at a cozy seaside feast.

Make Ahead and Storage

Storing Leftovers

I store leftover biscuits in an airtight container at room temp for up to 3 days—this keeps them tender and fresh without turning soggy. Just reheat like I do below and they’re as good as new!

Freezing

If I’m making a double batch, I freeze extras on a baking sheet first, then transfer to a ziplock bag. That way they don’t stick together, and I can pull out just what I need—super convenient!

Reheating

I reheat biscuits in a toaster oven or regular oven at 350°F for about 8 minutes—this revives their crusty edges and melty interior far better than a microwave, which can make them rubbery.

Frequently Asked Questions:

Can I use a different plant milk for the buttermilk?

Absolutely! Unsweetened almond, oat, or cashew milk work great. Just make sure it’s unsweetened and unflavored for best results.

What if I don’t have vegan cheddar cheese?

You can substitute with about ¼ cup of nutritional yeast for a cheesy flavor or try finely chopped vegan mozzarella for melty texture. The flavor won’t be exactly the same but still tasty!

Can I make these gluten-free?

I haven’t tested gluten-free flours with this recipe, but a high-quality gluten-free all-purpose blend might work. Just be aware texture and rise might differ slightly.

How do I prevent the biscuits from being dry?

Make sure not to overmix the dough and brush the biscuits with the garlic butter topping while still warm—that adds moisture and keeps them tender. Baking just until golden also prevents dryness.

Final Thoughts

This Vegan Cheddar Bay Biscuits Recipe holds a special place in my kitchen because it captures all those nostalgic flavors I missed since going plant-based. Each fluffy, garlicky bite reminds me why cooking vegan can be just as comforting and indulgent as the traditional version. I hope you’ll find yourself reaching for this recipe whenever you need a warm hug in food form—trust me, these biscuits won’t disappoint!