Author: These Easy Vegan Biscuits taste just like the Cheddar Bay Biscuits from Red Lobster, but they are entirely plant-based and easy to make at home in just 30 minutes! Buttery, flaky, and garlicky, with a generous amount of vegan cheddar cheese mixed into the dough, making them incredibly flavorful.
These Vegan Biscuits are a plant-based twist on the classic Cheddar Bay Biscuits from Red Lobster. So buttery, flaky, vegan cheesy delicious. These are some serious comfort food heaven! Serve these delightful vegan biscuits alongside your favorite vegan seafood recipes, or they are also amazing with soups! I even enjoy them alone as a little snack.
Why These Vegan Biscuits Are My Favorite
- Totally irresistible: Flaky, buttery, garlicky and loaded with gooey vegan cheese.
- Vegan version of a non-vegan classic: They taste just like Red Lobster Cheddar Bay Biscuits (but completely plant-based).
- Easy to make: Ready in just 30 minutes!
Ingredients for Vegan Biscuits
- All-purpose flour: I have not tested this recipe with gluten-free flour, but I believe it should work if you use a 1:1 blend for baking.
- White sugar: Just a bit for a touch of sweetness!
- Baking powder: Biscuits are a quick bread, so they're leavened with baking powder instead of yeast.
- Garlic powder: For that classic garlicky flavor you get in Cheddar Bay biscuits.
- Salt: Sea salt or table salt are both fine.
- Plant-based milk: Such as oat milk or soy milk.
- Lemon juice or apple cider vinegar: For that tangy buttermilk biscuit flavor in vegan form.
- Vegan butter: I use Earth Balance Original Buttery Spread.
- Vegan cheese: I use store-bought vegan cheddar cheese-style shreds. I like the Violife brand, but any brand you enjoy will work fine here.
- Buttery topping: This is optional, but will elevate your biscuits to make them even more deliciously addictive. Melted vegan butter, fresh parsley, and garlic powder are mixed and then spread on top of the warm biscuits just before serving them. YUM!
How to Make Vegan Biscuits
- Get started: Preheat your oven to 450℉ (230℃) and line a baking sheet with parchment paper. In a large bowl, whisk together all of the dry ingredients.
- Mix the liquid ingredients: In a liquid measuring or a small bowl, whisk the plant milk and lemon juice or vinegar. Let it thicken, then mix in the butter.
- Finish the dough: Pour the milk and butter mixture into the bowl with the dry ingredients, and mix just a few times until most of the flour is moistened but there are still some dry areas. Fold in the vegan cheddar shreds.
- Bake: Knead the dough until it comes together, then pat it into a disk. Cut the biscuits and place them on the pan. Bake for 12 - 15 minutes, or until the biscuits are golden. Brush with the garlic butter mixture if desired.
Tips and Variations
- Make them without vegan cheese: If you prefer cheese-less vegan biscuits, simply omit the vegan cheese from the recipe. You will still have fluffy perfect biscuits!
- Don't over-mix: If you over-mix the dough or work the dough too much, you'll end up with tough, dense biscuits instead of light and flaky.
- Don't twist the biscuit cutter: When cutting the vegan cheddar biscuits press the cutter straight down and then straight up. Do not twist the cutter as this can seal the edges of the biscuits, which will make them rise less.
What to Serve With Vegan Biscuits
How to Store
- Prep for later: Prepare the biscuits according to the instructions and let them cool completely. Do not brush them with the butter mixture. Once they are cool, transfer to a sealable container and store in the fridge for up to 5 days or freeze for up to 2 months. Allow to thaw then enjoy cold or gently reheat in the oven at 350°F (176°C) for 3-5 minutes. Brush with the butter mixture just before serving, if desired.
- Store leftovers: Refrigerate leftovers (biscuits that have been baked and brushed with the butter) in an airtight container for up to 3 days or freeze for up to 2 months. Reheat in the microwave or a 350ºF oven.
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
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Easy Vegan Cheddar Biscuits
These Easy Vegan Biscuits taste just like the Cheddar Bay Biscuits from Red Lobster, but they are entirely plant-based and easy to make at home in just 30 minutes! Buttery, flaky, and garlicky, with a generous amount of vegan cheddar cheese mixed into the dough, making them incredibly flavorful and addictive.
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Ingredients
For the dry ingredients:
- 2 ¼ cups all-purpose flour
- 1 tablespoon white sugar
- 1 tablespoon baking powder
- 2 teaspoons garlic powder
- ½ teaspoon salt
For the wet ingredients:
- 1 cup plant-based milk, (such as oat or soy)
- 1 tablespoon lemon juice or apple cider vinegar
- ½ cup vegan butter, melted
- 1 ½ cups vegan cheddar cheese shreds, (I used Violife brand)
For topping (optional):
- 2 tablespoons vegan butter, melted
- 2 teaspoons fresh parsley, chopped
- ¼ teaspoon garlic powder
Instructions
- Preheat your oven to 450℉ (230℃). Line a large baking sheet with parchment paper.
- In a large bowl, whisk together all of the dry ingredients. Tip: if your flour and/or baking powder is a bit clumpy, sift them to ensure everything is mixed well.
- In a large glass measuring cup or a small bowl whisk together the plant-based milk and lemon juice or vinegar. The milk may curdle and that's ok, this is how you make vegan buttermilk. Now mix in the melted butter.
- Pour the milk and butter mixture into the bowl with the dry ingredients, and mix just a few times until most of the flour is moistened but there are still some dry areas. Add the vegan cheddar shreds and fold them in.
- Dump the dough onto a lightly floured work surface. Knead the dough 3-4 times until it just comes together and any loose flour is mixed in. Use your hands to pat the dough together and flatten until you make a disk that is about 1 ¼ inch thick. Use a 2 ½ inch (or similar sized) biscuit cutter, cookie cutter, or a drinking glass turned upside-down to cut out the biscuits and transfer to the prepared pan. Gather any scraps and reform to cut more biscuits, using up all of the dough. Tip: when cutting the biscuits press the cutter straight down and then straight up. Do not twist the cutter as this can seal the edges of the biscuits which will make the rise less.
- Bake in the prepared oven for 12 - 15 minutes until the biscuits have risen and the bottoms are golden brown.
For topping (optional):
- Mix the melted vegan butter, parsley, and garlic powder. Brush the tops of the still-warm biscuits with the butter mixture just before serving.
Notes
Storage & Freezing: Let the baked biscuits cool completely and do not brush them with the optional butter topping. Store in an airtight container in the refrigerator for up to 5 days, or freeze in a freezer-safe container or bag. Thaw frozen biscuits before serving, then enjoy cold or gently reheat in a 350°F (176°C) oven for 3-5 minutes. Brush with the butter topping after reheating, if desired.
Nutrition
Serving: 1biscuit with topping (recipe makes 12 biscuits) | Calories: 226kcal | Carbohydrates: 24g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 2g | Sodium: 427mg | Potassium: 63mg | Fiber: 1g | Sugar: 2g | Vitamin A: 79IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 2mg
Rebecca says
Well, I may have missed something - but this dough came too way too sticky to handle - even with lots of extra flour on the counter. I think next time I’ll cut the cold butter into the flour, instead of melting it. Seems like there’s just too much liquid for the amount of flour. Taste is good (I increased the garlic!) … but texture just came out wrong.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh no, Rebecca! I'm sorry the dough gave you trouble! It should be a little sticky, but still manageable on a lightly floured surface. I'm wondering if perhaps the flour was measured a little light? The melted butter is intentional, so I wouldn't recommend switching to cold butter. I'm glad you enjoyed the flavor, though 🙂
Rebecca says
I wonder if my flour is old and just isn’t hydrating properly - I’ll definitely try it again! Thanks for all your great recipes!
Sam Turnbull @ It Doesn't Taste Like Chicken says
You’re very welcome, Rebecca! I hope your next batch turns out beautifully. Let me know how it goes 🙂