Description
Delicious and fluffy Vegan Cheddar Bay Biscuits made with dairy-free ingredients, perfect as a savory snack or a side dish. These biscuits feature a rich blend of vegan cheddar cheese and garlic flavors, topped with a buttery parsley glaze.
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: Preheat the oven to 450 degrees F and lightly grease a baking sheet to prevent sticking.
- Make the buttermilk: In a glass measuring cup, combine the unsweetened soy milk with apple cider vinegar and stir. Set aside for a few minutes to curdle, creating a vegan buttermilk.
- Whisk dry ingredients: In a large bowl, whisk together all purpose flour, baking powder, garlic powder, salt, and cayenne pepper until well combined.
- Mix in wet ingredients: Add the vegan buttermilk and melted vegan butter to the dry ingredients and stir gently until a thick dough forms. Avoid over mixing. Fold in the shredded vegan cheddar cheese carefully to distribute evenly.
- Scoop dough: Lightly grease a 1/4 cup measuring cup and use it to scoop portions of dough onto the prepared baking sheet, spacing them slightly apart.
- Bake: Place the biscuits in the preheated oven and bake for 15 minutes until they are golden brown on top and cooked through.
- Prepare the topping: In a small bowl, mix melted vegan butter, garlic powder, and chopped fresh parsley. Brush this mixture generously over the tops of the warm biscuits immediately after baking.
- Serve: Enjoy the biscuits warm. Store leftovers in a covered container for 3-4 days or freeze for longer storage.
Notes
- You may substitute unsweetened almond milk or another unsweetened plant milk; avoid any with added sugar or flavors.
- While gluten free flour is untested in this recipe, a quality gluten free blend might work as a substitute.
- If vegan cheddar cheese is unavailable, replace about 1/4 cup of the cheese with nutritional yeast for a cheesy flavor.
Nutrition
- Serving Size: 1 biscuit
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg
