Description
These Vegan Cheddar Bay Biscuits are a delicious dairy-free twist on a classic favorite, featuring a flaky texture infused with garlic and vegan cheddar cheese. Perfect as a comforting snack or a side dish with dinner, they come topped with a flavorful garlic butter 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 Fahrenheit 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 let it sit for a few minutes until it curdles, creating a vegan buttermilk substitute.
- Whisk dry ingredients: In a large bowl, mix together the all purpose flour, baking powder, garlic powder, salt, and optional cayenne pepper to ensure even distribution of leavening and seasoning.
- 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 overmixing to keep the biscuits tender. Fold in the shredded vegan cheddar cheese carefully, using your hands if needed.
- Scoop dough: Lightly grease a 1/4 cup measuring cup and scoop the biscuit dough. Place each portion onto the prepared baking sheet, leaving some space between each for expansion during baking.
- Bake: Bake the biscuits in the preheated oven for 15 minutes until they turn golden brown on the top and are cooked through.
- Prepare the topping: In a small bowl, combine the melted vegan butter with garlic powder and chopped fresh parsley to make the flavorful garlic butter topping.
- Brush and serve: Once the biscuits are warm from the oven, brush the tops generously with the garlic butter parsley mixture. Serve immediately for best taste.
Notes
- You may substitute the unsweetened soy milk with another unsweetened, unflavored plant milk like almond milk, ensuring no added sugars or flavors.
- For a gluten free alternative, a high-quality gluten free flour blend may work but has not been tested with this recipe.
- If vegan cheese is unavailable or undesired, replace approximately 1/4 cup of the cheese with nutritional yeast for a cheesy flavor.
- Leftover biscuits can be stored in a covered container for 3-4 days or frozen for longer storage.
Nutrition
- Serving Size: 1 biscuit
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg
