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

Jump to Recipe· 4.6 from 65 reviews

If you’ve been hunting for that perfect, melt-in-your-mouth biscuit with all the savory, buttery goodness but want it totally plant-based, you’re in the right place. This Vegan Cheddar Bay Biscuits Recipe is honestly one of my favorite kitchen victories — light, fluffy, packed with garlicky flavor, and the vegan cheddar gives it that classic bite we all crave. Stick with me, and I’ll share exactly how to get these golden beauties on your table without any fuss.

❤️

Why This Recipe Works

Simple Ingredients: Uses pantry staples that come together quickly without complicated steps.
Perfect Texture: Fluffy inside with a lightly crispy, buttery exterior thanks to the vegan butter topping.
Authentic Flavor: Garlic and vegan cheddar make these biscuits taste like the ones you remember (but better!).
Easy Vegan Swap: No dairy or eggs here, but you won’t miss them — I’ve tested this recipe until it’s just right.

Vegan Cheddar Bay Biscuits, vegan cheesy biscuits, plant-based savory biscuits, vegan biscuit recipe, dairy-free cheesy biscuits - The image shows a grey baking tray with twelve biscuit-like dough pieces arranged in a loose grid. Each biscuit is a pale golden color mixed with visible bright orange shreds that look like cheese, and they are sprinkled with finely chopped green herbs throughout. The dough pieces have a rough, uneven texture, giving them a homemade feel. The tray has small droplets of moisture around the biscuits, and it is placed on a wooden surface with a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This vegan cheddar bay biscuits recipe relies on a few key ingredients that create the perfect balance of flavor, texture, and moisture. Knowing why each ingredient matters will help you tweak these biscuits to your liking or with what you have on hand.

Vegan Cheddar Bay Biscuits, vegan cheesy biscuits, plant-based savory biscuits, vegan biscuit recipe, dairy-free cheesy biscuits - Flat lay of shredded vegan cheddar cheese with its rich orange color and crumbly texture, fresh bright green chopped parsley leaves scattered nearby, smooth and glossy melted vegan butter with a pale yellow hue in a small pool, a halved apple cider vinegar bottle showing its amber liquid inside, a small mound of fine white all-purpose flour with a slightly powdery texture, vibrant golden garlic powder sprinkled gently, whole unsweetened soy milk in a clear glass container showing its creamy white color, and a few fresh garlic cloves with papery white skin, all beautifully arranged in a natural, slightly scattered way to highlight their freshness and colors, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Unsweetened soy milk: Reacts with apple cider vinegar to make a vegan “buttermilk” that tenderizes the dough just right.
Apple cider vinegar: Adds acidity to curdle the plant milk, giving you that classic tangy buttermilk effect.
All-purpose flour: The base of the biscuits, providing structure and fluffiness.
Baking powder: Your leavening agent that helps the biscuits rise beautifully.
Garlic powder: The signature flavor that makes these biscuits truly “cheddar bay” style.
Salt: Brings all the flavors together and enhances taste.
Cayenne pepper (optional): A subtle kick that adds just a bit of warmth without overpowering.
Melted vegan butter: Adds richness and moisture to the dough, plus a flavorful finishing brush for that golden crust.
Shredded vegan cheddar cheese: The star ingredient, giving these biscuits that cheesy flavor and melty texture that everyone loves.
Fresh parsley (for topping): Adds a fresh, herbaceous pop of color and flavor when brushed on at the end.

📝

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.

Tweak to Your Taste

I love how forgiving this Vegan Cheddar Bay Biscuits Recipe is when it comes to mix-ins and toppings — it’s fun to make it your own. Sometimes I add a pinch more cayenne for a little zing, or swap fresh herbs depending on what’s in season.

Cheesy Twist: I once swapped half of the vegan cheddar for nutritional yeast to up the cheesy depth without extra melty texture—great for a lighter biscuit.
Herbal Boost: Adding fresh chives or thyme to the dough instead of parsley can give these biscuits a totally different vibe.
Milk Substitute: If soy milk isn’t your thing, unsweetened almond milk works well, just make sure there’s no added sugar or flavoring that can mess with the taste.
Kick it Up: For a spicier biscuit, toss in a pinch of smoked paprika or black pepper alongside the cayenne.

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

Step 1: Preheat and Prepare Your Buttermilk

Start by preheating your oven to 450°F (232°C) and lightly grease your baking sheet so the biscuits don’t stick. Pour 1 cup of unsweetened soy milk into a glass measuring cup, then stir in 1 tablespoon apple cider vinegar. Set it aside for a few minutes until it curdles — this vegan buttermilk is key to tender biscuits that rise just right.

Step 2: Whisk Dry Ingredients Together

Grab a large mixing bowl and whisk together the flour, baking powder, garlic powder, salt, and if you like a little heat, cayenne pepper. Getting these combined well at the start means your biscuits will have even flavor in every bite.

Step 3: Mix Wet Ingredients Into Dry

Add the vegan buttermilk mixture and half a cup of melted vegan butter (cooled slightly) into the bowl with the dry ingredients. Stir just until it forms a thick dough — be gentle here! Over-mixing can mean tougher biscuits, which we want to avoid. Now fold in the shredded vegan cheddar cheese, using your hands if you need to, until it’s evenly spread throughout the dough.

Step 4: Scoop and Bake

Lightly grease a 1/4 cup measuring cup to scoop out the dough — this helps keep the biscuit shapes uniform and prevents sticking. Place each biscuit on your baking sheet, leaving a little space between them so they can puff up nicely during baking. Bake for about 12 to 15 minutes or until the tops are golden and irresistible.

Step 5: Butter ‘Em Up and Serve

While the biscuits bake, mix together a quick topping of melted vegan butter, garlic powder, and freshly chopped parsley. As soon as the biscuits come out of the oven, brush this garlicky, buttery goodness over the tops for that classic cheddar bay biscuit finish. Serve warm and enjoy every bite!

💡

Pro Tips for Making Vegan Cheddar Bay Biscuits Recipe

Use Room Temperature Butter: Let your vegan butter cool slightly after melting — too hot and it can cook the dough prematurely.
Don’t Overmix the Dough: Stir just until combined to keep your biscuits light and fluffy rather than dense.
Proper Scooping Technique: Greasing your measuring cup helps keep the dough intact and ensures even biscuit sizes.
Brush Immediately After Baking: The butter topping soaks in best when biscuits are hot from the oven, locking in flavor and moisture.

How to Serve Vegan Cheddar Bay Biscuits Recipe

Vegan Cheddar Bay Biscuits, vegan cheesy biscuits, plant-based savory biscuits, vegan biscuit recipe, dairy-free cheesy biscuits - This image shows a close-up view of several soft, golden-yellow cheese biscuits with a rough, bumpy texture sitting on a baking tray. Each biscuit is round and slightly uneven in shape, with small pieces of melted orange cheese visible inside. The biscuits are sprinkled with finely chopped green herbs, adding small green flecks across the top. The background is a light gray tray with small droplets of oil around the biscuits, and the surface beneath is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually stick with freshly chopped parsley on top — it adds a fresh zing of color and keeps the flavor bright against the richness of the biscuits. Sometimes I sprinkle a bit of extra garlic powder or even a dash of smoked paprika for a smoky finish when I’m feeling fancy.

Side Dishes

These biscuits pair beautifully with a big bowl of vegan chili, creamy tomato soup, or a hearty green salad with lemon dressing. For a weekend brunch, you really can’t go wrong with them alongside scrambled tofu or a smoky tempeh bacon.

Creative Ways to Present

For a special occasion, I’ve arranged these biscuits in a flower shape on a round platter, brushed with extra parsley butter in the center — it’s always a crowd-pleaser. You could also serve them stacked with layers of vegan cheese and caramelized onions between for a fun slider twist!

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover biscuits in an airtight container at room temperature for up to 3-4 days. I like to line the container with a paper towel to help prevent any sogginess from moisture.

Freezing

These biscuits freeze beautifully! I pop them in a freezer-safe bag or container, separating layers with parchment paper to keep them from sticking together. They last up to 2 months frozen, which is perfect for busy weeks.

Reheating

Reheating in a preheated oven at 350°F for about 10 minutes does the trick to bring back the crisp edge and melty center. I avoid microwaving because it tends to make them chewy or soggy.

FAQs

Can I use gluten-free flour for this Vegan Cheddar Bay Biscuits Recipe?

I haven’t personally tested this recipe with gluten-free flour, but a high-quality gluten-free all-purpose blend might work if it contains xanthan gum or a similar binder. Just be aware that texture and rise may differ slightly.
What kind of vegan cheese works best?

I recommend using a shredded vegan cheddar that melts well, such as those made from cashew or coconut bases. Some brands melt better than others, so pick one known for good melting to get that soft, melty texture inside your biscuits.
Can I make this recipe nut-free?

Absolutely! The recipe doesn’t rely on nuts. Just double-check that your vegan butter and cheese are nut-free if you have allergies.
Is it okay to skip the cayenne pepper?

Yes! The cayenne is entirely optional and just adds a mild kick. If you prefer mild flavors, you can leave it out without affecting the essence of the biscuits.
Can I use another plant-based milk instead of soy?

For sure — unsweetened almond milk or oat milk works fine, just make sure it’s unflavored and unsweetened to keep the extra flavors from interfering with your biscuits.

Final Thoughts

This Vegan Cheddar Bay Biscuits Recipe has become a staple in my kitchen for good reason: it’s straightforward, delicious, and feels like a warm hug on a plate. Whether you’re serving them up for a weeknight dinner or making a batch for a special brunch, these biscuits never disappoint. I hope you find as much joy in baking and sharing them as I do — and that they become one of *your* go-to recipes, too.