Description
These Vegan Cheddar Bay Biscuits are a delicious dairy-free twist on the classic. Fluffy and flavorful, they feature a savory garlic butter topping and melty vegan cheddar cheese baked within a tender biscuit dough. Perfect as a snack, side dish, or accompaniment to your favorite meals, these biscuits are easy to prepare and bring a comforting plant-based delight to your table.
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 the oven: Preheat the oven to 450 degrees F and lightly grease a baking sheet to prevent sticking.
- Make the buttermilk: In a glass measuring cup, pour unsweetened soy milk and stir in apple cider vinegar. Let it sit for a few minutes to curdle, creating a plant-based buttermilk.
- Whisk dry ingredients: In a large bowl, combine flour, baking powder, garlic powder, salt, and cayenne pepper if using. Mix well to evenly distribute the leavening and spices.
- Mix in wet ingredients: Add the prepared buttermilk and cooled melted vegan butter to the dry ingredient mixture. Stir gently until a thick dough forms, being careful not to over mix. Fold in shredded vegan cheddar cheese using a spatula or your hands to ensure even distribution.
- Scoop dough: Lightly grease a 1/4 cup measuring cup and scoop portions of dough, placing them onto the prepared baking sheet with a small space between each biscuit.
- Bake: Place the baking sheet in the preheated oven and bake for 15 minutes, or until the biscuits turn golden brown on top.
- Prepare the topping: While the biscuits bake, mix melted vegan butter, garlic powder, and chopped fresh parsley in a small bowl.
- Brush topping: Remove the warm biscuits from the oven and generously brush the garlic butter mixture over the tops for added flavor and moisture.
- Serve: Enjoy the biscuits warm. Store leftovers in a covered container for 3 to 4 days, or freeze for longer storage.
Notes
- You can substitute unsweetened almond milk or another unsweetened plant milk for soy milk but avoid any versions with added sugar or flavors.
- Gluten free flour may be used as an alternative but has not been tested in this recipe; a quality gluten free mix is recommended for best results.
- If vegan cheese is unavailable or not preferred, replace about 1/4 cup of cheese with nutritional yeast to maintain a cheesy flavor.
- Do not over mix the biscuit dough to retain a tender texture.
- Ensure vegan butter used is melted and cooled before mixing to prevent melting the cheese prematurely and affecting texture.
Nutrition
- Serving Size: 1 biscuit
- Calories: 190 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 0 mg
