Easy Vegan Cheddar Biscuits
These Easy Vegan Cheddar Biscuits taste just like the Cheddar Bay Biscuits from Red Lobster, but they are entirely plant-based and easy to make at home in just 30 minutes! Buttery, flaky, and garlicky, with a generous amount of vegan cheddar cheese mixed into the dough, making them incredibly flavorful and addictive.
My Notes:
Servings: biscuits
Ingredients
For the dry ingredients:
- 2 1/4 cup(s) all-purpose flour
- 1 tablespoon(s) white sugar
- 1 tablespoon(s) baking powder
- 2 teaspoons(s) garlic powder
- 1/2 teaspoon(s) salt
For the wet ingredients:
- 1 cup(s) plant-based milk (such as oat or soy)
- 1 tablespoon(s) lemon juice or apple cider vinegar
- 1/2 cup(s) vegan butter melted
- 1 1/2 cup(s) vegan cheddar cheese shreds (I used Violife brand)
For topping (optional):
- 2 tablespoon(s) vegan butter melted
- 2 teaspoon(s) fresh parsley chopped
- 1/4 teaspoon(s) garlic powder
Instructions
- Preheat your oven to 450℉ (230℃). Line a large baking sheet with parchment paper.
- In a large bowl, whisk together all of the dry ingredients. Tip: if your flour and/or baking powder is a bit clumpy, sift them to ensure everything is mixed well.
- In a large glass measuring cup or a small bowl whisk together the plant-based milk and lemon juice or vinegar. The milk may curdle and that's ok, this is how you make vegan buttermilk. Now mix in the melted butter.
- Pour the milk and butter mixture into the bowl with the dry ingredients, and mix just a few times until most of the flour is moistened but there are still some dry areas. Add the vegan cheddar shreds and fold them in.
- Dump the dough onto a lightly floured work surface. Knead the dough 3-4 times until it just comes together and any loose flour is mixed in. Use your hands to pat the dough together and flatten until you make a disk that is about 1 1/4 inch thick. Use a 2 1/2 inch (or similar sized) biscuit cutter, cookie cutter, or a drinking glass turned upside-down to cut out the biscuits and transfer to the prepared pan. Gather any scraps and reform to cut more biscuits, using up all of the dough. Tip: when cutting the biscuits press the cutter straight down and then straight up. Do not twist the cutter as this can seal the edges of the biscuits which will make the rise less.
- Bake in the prepared oven for 12 - 15 minutes until the biscuits have risen and the bottoms are golden brown.
For topping (optional):
- Mix the melted vegan butter, parsley, and garlic powder. Brush the tops of the still-warm biscuits with the butter mixture just before serving.
Notes
Storage/ freezing: You can make these biscuits ahead of time and store for later. Prepare the biscuits according to the instructions, once you remove them from the oven let them cool completely. Do not brush them with the butter mixture. Once they are cool transfer to a sealable container and store in the fridge for up to 5 days or you can freeze them. Allow to thaw then enjoy cold or gently reheat in the oven at 350°F (176°C) for 3-5 minutes. Optionally brush with the butter mixture just before serving.
Nutrition
Serving: 1biscuit with topping (recipe makes 12 biscuits) | Calories: 226kcal | Carbohydrates: 24g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 2g | Sodium: 427mg | Potassium: 63mg | Fiber: 1g | Sugar: 2g | Vitamin A: 79IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 2mg
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