5 from 13 votes
| 13 Comments
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.
These vegan cheddar bay biscuits are a twist on this classic American dish. So buttery, flaky, vegan cheesy delicious. These are some serious comfort food heaven. Serve these alongside your favorite vegan seafood recipes, or they are also amazing with soups! I even enjoy them alone as a little snack.
Common Questions:
Can you make red lobster biscuits without cheese? Yes absolutely. If you prefer cheese-less biscuits, simply omit the vegan cheese from the recipe. You will still have fluffy perfect biscuits!
Can I make these vegan cheddar biscuits ahead of time? Yes! 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.
Ingredients:
For the Biscuit dough: the biscuit dough is made of all-purpose flour, white sugar, baking powder, garlic powder, salt, plant-based milk (such as oat milk or soy milk), lemon juice or apple cider vinegar, and vegan butter (I used Earth Balance Original Buttery Spread).
For the Vegan Cheese: to make this recipe easy, I used store-bought vegan cheddar cheese-style shreds. I used the Violife brand, but any brand you enjoy will work fine here.
Buttery Topping: this is optional, but will elevate your biscuits to make them even more deliciously addictive. Melted vegan butter, fresh parsley, and garlic powder are mixed and then spread on top of the warm biscuits just before serving them. YUM!
How to Make Easy Vegan Cheddar Biscuits:
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 ¼ inch thick. Use a 2 ½ 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 vegan cheddar 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.
These Vegan Cheddar Biscuits are:
- Flaky, buttery, garlicky and loaded with gooey vegan cheese
- Taste just like Red Lobster Cheddar Bay Biscuits (but completely plant-based)
- Easy to make in just 30 minutes
What to serve with these Biscuits:
Vegan Lobster
Easy Vegan Potato and Corn Chowder
Vegan Zuppa Toscana
Easy Vegan Alphabet Soup
Vegan Crab Cakes
My Go-To Vegan Soup
Vegan Garlic Seared Scallops
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
5 from 13 votes
(click stars to vote)
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.
Prep: 15 minutes mins
Cook: 15 minutes mins
Total: 30 minutes mins
Prep: 15 minutes mins
Cook: 15 minutes mins
Total: 30 minutes mins
Servings: 12 biscuits
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Ingredients
For the dry ingredients:
- 2 ¼ cups all-purpose flour
- 1 tablespoon white sugar
- 1 tablespoon baking powder
- 2 teaspoons garlic powder
- ½ teaspoon salt
For the wet ingredients:
- 1 cup plant-based milk, (such as oat or soy)
- 1 tablespoon lemon juice or apple cider vinegar
- ½ cup vegan butter, melted
- 1 ½ cups vegan cheddar cheese shreds, (I used Violife brand)
For topping (optional):
- 2 tablespoons vegan butter, melted
- 2 teaspoons fresh parsley, chopped
- ¼ teaspoon garlic powder
US Customary - Metric
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 ¼ inch thick. Use a 2 ½ 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
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Insta and let the world see just how amazing plant-based creations can be!
Author: Sam Turnbull
Cuisine: American
Course: Side Dish
Author: Sam Turnbull
Cuisine: American
Course: Side Dish
