Vegan Cheddar Bay Biscuits
These Vegan Cheddar Bay Biscuits are buttery biscuits with vegan cheese baked inside. It’s an easy drop-biscuit recipe that makes every dinner special.
I can’t think of too many meals that aren’t improved by a biscuit. Soup? Salads? Yep. They’re both better with a biscuit (or two) on the side. And if it’s scrambled tofu for breakfast, a biscuit goes quite nicely with that as well.
So keep eating those summertime salads! Just throw this biscuit on a plate and spice up that salad with a few herbs…baked with a little vegan cheese. You’ll be glad you did!
Why This Recipe is a Winner
- Vegan cheddar shreds are baked into the biscuits, creating cheesy flavor in every bite
- Baking powder is the perfect leavening agent to make light, fluffy biscuits
- Brushing freshly baked biscuits with a garlic butter mixture creates a rich taste and texture to every biscuit.
What You Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Lemon — We’ll use both the zest and the juice of the lemon.
- Oats — I used rolled oats for this recipe, but you can substitute instant oats.
- Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
- Syrup — I used maple syrup, but you can substitute agave nectar.
- Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
- Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
- Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
- Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
- Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
- Flour — I prefer all-purpose flour here, but you can substitute whole wheat pastry flour.
- Baking powder — Make sure your baking powder is fresh by dropping a pinch of it into hot water. It should bubble. If it does, your baking powder is good to go.
- Salt — I use table salt or sea salt.
- Sugar — A bit of granulated sugar added to the biscuits enhances the flavor.
- Parsley — I prefer fresh parsley because it adds vibrant color to these biscuits, but you can get buy with dried parsley.
- Garlic powder — We’ll add garlic powder to the biscuits and the topping.
- Vegan butter — You’ll want to use vegan butter (not tub margarine which is too soft), such as Earth Balance, Miyokos, or make your own vegan butter.
- Vegan cheddar shreds — I prefer Daiya vegan cheddar shreds, but Follow Your Heart cheddar shreds work, too.
- Plant-based milk — We’ll make vegan buttermilk by combining vegan milk (I prefer plain soy milk) with vinegar. You can also use plain almond milk.
- Apple cider vinegar — You can use apple cider vinegar or substitute white vinegar or even lemon juice.
How to Make Vegan Cheddar Bay Biscuits
- Create vegan buttermilk: Stir together the milk and vinegar. Set aside.
- Mix Dry Ingredients: Stir together the flour, baking powder, salt, and sugar in a large bowl.
- Make the Batter: Combine the vegan buttermilk with the butter. Stir and then pour this into the bowl with the flour mixture until just combined. Gently stir in the vegan cheese.
- Drop and Bake: Use a 1/4 cup measuring cup to drop the biscuit dough onto the prepared baking sheet. Bake for 10 to 15 minutes, until lightly golden on top.
- Prepare the topping: While the biscuits are baking, stir together the topping ingredients.
- Brush Biscuits: When the biscuits are done, remove them from the oven and brush them with the topping. Serve immediately.
Storage Tips
Store biscuits in an airtight container in the fridge for up to 5 days. They can be frozen in appropriate freezer containers for up to 2 months.
Serving Suggestions
Serve these biscuits with your favorite meals, including any of the following:
More Vegan Bread
That’s it for these vegan cheddar bay biscuits. Enjoy!
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Vegan Cheddar Bay Biscuits
Ingredients
For the Biscuits
- 1 cup plant-base milk
- 2 teaspoons apple cider vinegar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons garlic powder
- ½ teaspoon salt
- 1 tablespoon granulated sugar
- ½ cup vegan butter, melted
- 1 cup vegan cheddar shreds
For the Topping
- 2 tablespoons vegan butter, melted
- 1 tablespoon chopped fresh parsley
- ½ teaspoon garlic powder
Instructions
- Preheat oven to 450°F/230°C. Line a baking sheet with parchment paper.
- Create vegan buttermilk: Stir together the milk and vinegar. Set aside.
- Mix Dry Ingredients: Stir together the flour, baking powder, salt, and sugar in a large bowl.
- Make the Batter: Combine the vegan buttermilk with the butter. Stir and then pour this into the bowl with the flour mixture until just combined. Gently stir in the vegan cheese.
- Drop and Bake: Use a ¼ cup measuring cup to drop the biscuit dough onto the prepared baking sheet. Bake for 10 to 15 minutes, until lightly golden on top.
- Prepare the topping: While the biscuits are baking, stir together the topping ingredients.
- Brush Biscuits: When the biscuits are done, remove them from the oven and brush them with the topping. Serve immediately.
- Storing: Store biscuits in an airtight container in the fridge for up to 5 days. They can be frozen in appropriate freezer containers for up to 2 months.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in 2013 and was updated to include new photos, new text, and an updated recipe in 2021.
Yo Marls. Long time no see. Thank you for creating a digital community for vegans! Recently people of our community have been oppressed by the meat eating community and it’s wonderful to see the leadership you have brought to the vegan world! I was wondering where the recipe for the peanut butter cheddar cheese cookies is. It’s my great aunt’s favorite recipe and I have a family reunion coming up soon! The fam would love to meet you through your glorious recipe. It’s quirky, unusual, but amazingly delicious.
Hey there VM! I emailed you directly about that recipe. Thanks for your supportive feedback. I truly appreciate it!
what is your favorite vegan shredded cheese for the Vegan Cheddar and Herbed Biscuit recipe?
Our favorites are Follow Your Heart and Daiya. There’s also Field Roast Chao which is not cheddar, but tastes almost buttery. I love it! Hope this helps!