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 something truly irresistible about a warm, flaky biscuit infused with garlicky goodness and cheesy flavor. This Vegan Cheddar Bay Biscuits Recipe nails that savory, comforting vibe—minus the dairy—making it a fantastic treat for anyone looking to enjoy classic biscuits with a plant-based twist.

The image shows a close-up of seven round biscuits on a light gray baking tray. Each biscuit has a rough, slightly bumpy texture with visible bits of orange cheddar cheese inside and on top, giving them a speckled look. The biscuits are pale golden-brown with green herbs sprinkled evenly on the surface. The biscuits are not stacked, but spaced apart on the tray, showing their fluffy and slightly crumbly texture. The background is out of focus but appears to be a wooden 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’ve been on a quest to replicate the iconic Cheddar Bay Biscuits from a famous seafood chain, but all vegan—and this recipe is my proud outcome. It’s flaky, flavorful, full of that garlic-parsley punch, and yes, you won’t miss the dairy one bit.

Purely Plant-Based: dairy- and egg-free, yet still offers that classic cheesy richness thanks to vegan cheddar.
Simple Ingredients: easy to find staples that come together quickly without complicated steps.
Perfect Texture: light and fluffy inside with a golden, slightly crispy exterior every time.
Make-Ahead Friendly: leftovers keep well and freeze beautifully, so you can enjoy them later.

A gray baking tray filled with twelve unevenly round cheese and herb biscuits, each having a pale golden color with orange cheese pieces and green herbs scattered throughout. The biscuits have a soft, rough texture with some melting cheese visible on the surface. The tray is set on a white marbled textured surface, and the lighting highlights the warm and fresh look of the biscuits. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Vegan Cheddar Bay Biscuits Recipe plays a key role in building that perfect biscuit texture and flavor. Plus, I’ve thrown in some handy tips for when you shop or prep to get the best results.

Flat lay of shredded vegan cheddar cheese, a small glass jug of unsweetened soy milk with apple cider vinegar mixed in, a heap of all-purpose flour, a wooden spoonful of garlic powder, melted vegan butter in a small pool, a sprinkle of chopped fresh parsley, and a small pile of baking powder arranged beautifully and naturally placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Unsweetened Soy Milk: Acts as the ‘buttermilk’ base when combined with apple cider vinegar, making the biscuits tender and giving a slight tang.
Apple Cider Vinegar: Helps curdle the soy milk, mimicking traditional buttermilk’s acidity needed for light, fluffy biscuits.
All Purpose Flour: The backbone of the biscuits, providing structure. Use a good quality brand for a finer crumb.
Baking Powder: Essential leavening agent that puffs up the biscuits; make sure it’s fresh to avoid flat biscuits!
Garlic Powder: Infuses subtle garlic flavor without overpowering—key for that Cheddar Bay taste.
Salt: Balances and enhances all the flavors in the dough.
Cayenne Pepper (optional): Adds a gentle kick and depth, but skip it if you prefer mild flavors.
Melted Vegan Butter: Keeps the biscuits moist and rich, and also lends that buttery note you crave.
Shredded Vegan Cheddar Cheese: The star ingredient that delivers that classic cheesy punch and melty texture.
Melted Vegan Butter for Topping: Combined with garlic and parsley, it creates that glossy, flavorful biscuit finish.
Fresh Parsley: Adds brightness and freshness to the buttery topping, making the biscuits irresistible.

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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 tweaking these biscuits based on mood or season—sometimes I throw in extra herbs like rosemary or top with a sprinkle of smoked paprika for a twist. Feel free to experiment and find your perfect blend!

Variation: One of my favorite twists is swapping some of the vegan cheddar for nutritional yeast when I want a slightly nuttier, cheesier flavor with fewer calories. It works surprisingly well!
Low Spice Option: Leave out the cayenne to make them super kid-friendly or milder for sensitive palates.
Gluten-Free Attempt: While I haven’t tested it yet, some readers have had success using a 1:1 gluten-free flour blend—just adjust the baking time slightly and be gentle mixing the dough.
Milk Substitution: Unsweetened almond or oat milk can substitute soy milk, just avoid sweetened versions which can affect the dough’s taste.

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

Step 1: Whip Up the Vegan “Buttermilk”

Start by pouring your unsweetened soy milk into a glass measuring cup and stirring in the apple cider vinegar. Set this aside for about 5 minutes while it thickens and curdles—that’s your magic vegan buttermilk, giving those biscuits their tender crumb and subtle tang.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, garlic powder, salt, and cayenne pepper if you're using it. This combination not only kickstarts the rising process but also ensures the biscuits are flavorful from the first bite.

Step 3: Combine Wet and Dry to Form Dough

Add your vegan “buttermilk” and cooled melted vegan butter to the dry mix. Stir gently until a thick dough forms—don’t overmix or your biscuits might become dense. Then fold in the shredded vegan cheddar, preferably using your hands to distribute it evenly without breaking the dough down too much.

Step 4: Scoop and Bake

Lightly grease a ¼ cup measuring cup for easy scooping (trust me, it saves the sticky dough from clinging). Drop dough mounds onto a greased baking sheet, spacing them out a little so they puff nicely. Bake in your preheated oven at 450°F for 12-15 minutes until the tops turn a beautiful golden brown.

Step 5: Brush on the Garlic-Butter Topping

While the biscuits are still warm, brush them with a blend of melted vegan butter, garlic powder, and fresh parsley. This finishing touch is what gives these vegan cheddar bay biscuits their iconic smell and flavor—don’t skip it!

Top Tip

I’ve baked quite a few batches of these biscuits now, and little tricks made a big difference in the outcome. These tips will help you get those fluffy layers and intense flavors every time.

Don’t Overmix: When stirring the dough, mix just until combined. Overworking it toughens the biscuits.
Measure Flour Properly: Spoon flour into your measuring cup and level off with a knife to avoid packing it in, which can dry the dough.
Cheese Distribution: Folding in cheese by hand helps keep chunks intact, so you get pockets of gooey vegan cheddar in each biscuit.
Topping While Warm: Brush the garlic butter topping immediately after the biscuits come out of the oven for best absorption and shine.

How to Serve Vegan Cheddar Bay Biscuits Recipe

Vegan Cheddar Biscuits - Serving Suggestion

Garnishes

Fresh parsley is my go-to garnish—it adds a pop of color and a little fresh bite. Sometimes I sprinkle a touch of smoked paprika or chili flakes for a bit of heat and extra visual appeal. These simple garnishes make all the difference when you want to impress friends.

Side Dishes

I love pairing these biscuits with vegan chili, creamy tomato soup, or a vibrant green salad for balance. They’re such a crowd-pleaser that they also work beautifully alongside roasted vegetables or your favorite plant-based “seafood” dishes.

Creative Ways to Present

For holiday gatherings or dinner parties, I’ve arranged these biscuits in a wreath shape on a platter with extra parsley sprinkled on top. Adding a small bowl of vegan herb butter or dipping sauce nearby also makes for a fun sharing experience.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, I store leftover Vegan Cheddar Bay Biscuits in an airtight container at room temperature for up to 3-4 days. I’ve found that they remain surprisingly moist and delicious without refrigeration if consumed within that window.

Freezing

My freezer-friendly tip is to flash freeze the baked biscuits on a tray, then transfer them to a sealed freezer bag. They keep well for up to 3 months. When you want a quick snack, just thaw or bake straight from frozen with a few extra minutes.

Reheating

I gently reheat leftover biscuits in a toaster oven or regular oven at 350°F for about 8-10 minutes to revive that fresh-baked texture. Microwaving can work in a pinch but often makes them a little dense.

Frequently Asked Questions:

Can I use a different plant milk in this Vegan Cheddar Bay Biscuits Recipe?

Absolutely! Unsweetened almond or oat milk can substitute soy milk here, just make sure they’re unsweetened and unflavored to keep the taste balanced.

Is vegan cheddar cheese necessary for this recipe?

While vegan cheddar cheese is key for that classic flavor and texture, you can substitute nutritional yeast for a less melty but still cheesy taste. I recommend about a quarter cup if you go this route.

Can I make these biscuits gluten free?

I haven’t tested this recipe with gluten-free flour myself, but some folks have swapped in a quality 1:1 gluten-free baking mix with promising results. Just be gentle with the dough and expect slightly different texture.

How do I store and reheat leftover Vegan Cheddar Bay Biscuits?

Store cooled biscuits in an airtight container at room temperature for 3-4 days. Reheat in a 350°F oven or toaster oven for 8-10 minutes for best texture. You can also freeze them and thaw as needed.

Final Thoughts

Honestly, this Vegan Cheddar Bay Biscuits Recipe feels like a little slice of comfort heaven, one I’m excited to share with you. Whether you’re vegan, dairy-free, or just biscuit-curious, these have quickly become a favorite in my home. Give them a try—you might just find your new go-to biscuit recipe that everyone asks you to make again and again.