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 comforting about warm, golden biscuits fresh from the oven—and this Vegan Cheddar Bay Biscuits Recipe captures that magic perfectly. Crispy on the outside, soft and cheesy inside, they’re the kind of treat that makes any meal feel special.

The image shows seven biscuit-like round dough balls placed closely together on a white marbled surface. Each biscuit has a light golden color with visible chunks of melted cheddar cheese creating orange patches throughout. The dough texture looks soft and slightly rough with small craters and a rustic shape. Green parsley flakes are sprinkled generously on top of each biscuit, adding a bright contrast to the warm colors. The biscuits appear fluffy and thick, sitting in a random arrangement. 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

This recipe nails the texture and flavor of those famous cheesy biscuits you know and love, but it’s totally plant-based! I love how they come together quickly with simple ingredients, yet deliver that rich buttery garlic punch without any dairy.

Authentic Flavor: Loads of vegan cheddar and garlic give these biscuits that iconic, savory taste.
Simple Ingredients: Easy pantry staples come together for a fantastic homemade result.
Perfect Texture: Soft and fluffy inside with a golden crust that’s just right.
Versatile Side: Great alongside soups, salads, or as a snack on their own.

Ingredients & Why They Work

The ingredients in this Vegan Cheddar Bay Biscuits Recipe come together to give you that familiar biscuit crumb but with plant-based goodness. The magic combo of apple cider vinegar and soy milk creates vegan “buttermilk,” which keeps these biscuits tender and fluffy.

Flat lay of a small white bowl of unsweetened soy milk, a small white bowl of apple cider vinegar, a small heap of all purpose flour, a small white bowl of baking powder, a small white bowl of garlic powder, a small white bowl of salt, a small white bowl of cayenne pepper, a small white bowl of melted vegan butter, a small pile of shredded vegan cheddar cheese, a small white bowl with chopped fresh parsley, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsweetened soy milk: Works best for a creamy consistency and tangy vegan buttermilk when combined with vinegar.
Apple cider vinegar: Reacts with baking powder to help the biscuits rise and become fluffy.
All-purpose flour: The base that gives structure and that soft crumb we're after.
Baking powder: Essential leavening agent that creates those lovely biscuit layers.
Garlic powder: Adds that classic savory note that makes these biscuits stand out.
Salt: Balances all the flavors and enhances the cheese taste.
Cayenne pepper (optional): Just a touch for a subtle kick, but totally optional.
Melted vegan butter: Adds richness and that buttery flavor without dairy.
Shredded vegan cheddar cheese: The star of the show—makes every bite cheesy and delicious.
Fresh parsley: Brightens the garlic butter topping for a fresh finish.

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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 mixing things up with this Vegan Cheddar Bay Biscuits Recipe to suit the occasion or what I have on hand. Whether you add extra herbs or swap cheeses, these biscuits are super forgiving and adaptable.

Variation: One time I swapped out the vegan cheddar for pepper jack style cheese and added some chopped jalapeños—so good with a little spicy zing.
Herb boost: Try mixing fresh chives or thyme into the dough for a fragrant twist.
Spices: Feel free to skip the cayenne or add smoked paprika for a different vibe.
Gluten-free option: I haven’t tested it yet, but a gluten-free all-purpose flour blend should work; just watch the dough texture and adjust liquids if needed.

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

A close-up view of many small biscuit pieces stacked together on a white marbled surface. The biscuits have a rough texture with an uneven shape, showing their soft and crumbly inside. Each biscuit has bits of orange cheese baked inside and on the surface, with small green herb bits sprinkled on top. One biscuit is broken open in the center, revealing its light and fluffy inner layers. The color of the biscuits is pale beige with spots of bright orange cheese and green herbs scattered throughout. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip up your vegan buttermilk

Start by mixing the unsweetened soy milk with apple cider vinegar in a cup and let it sit for about 5 minutes. This tangy “buttermilk” is key for that tender crumb. It’s so simple but really elevates the biscuits compared to just plain plant milk.

Step 2: Mix the dry ingredients

In a big bowl, whisk together the flour, baking powder, garlic powder, salt, and a pinch of cayenne pepper if you’re using it. I like to mix these before adding the wet stuff so everything is evenly distributed and you get consistent flavor and rise.

Step 3: Combine wet and dry

Pour the vegan buttermilk and melted vegan butter into the dry ingredients. Stir gently until a thick dough forms—but don’t overwork it! I usually fold in the shredded vegan cheddar cheese by hand to keep its texture and pockets inside the biscuit intact.

Step 4: Shape your biscuits

Lightly grease a ¼ cup measuring cup to scoop out biscuit dough onto a baking sheet. Leaving space between each biscuit helps them bake evenly and get that nice golden crust on top. These biscuits don’t spread much, so you don’t need to flatten them out.

Step 5: Bake to perfection

Pop the tray in a 450°F oven for 12-15 minutes. Watch for that gorgeous golden top—they’ll smell incredible by then. Avoid opening the oven too soon; the hot air can make them collapse.

Step 6: Brush with garlic herb butter

While the biscuits bake, mix melted vegan butter with garlic powder and chopped fresh parsley. Once the biscuits come out warm, brush generously with this garlicky butter. It’s that beautiful finishing touch that’ll have everyone reaching for seconds.

Top Tip

Over the years of baking these biscuits for friends and family, I’ve found some little tricks make all the difference in getting that great texture and flavor.

Use room temp ingredients: Using soy milk and butter at room temperature helps the dough mix together more smoothly without overworking.
Don’t overmix: Stir just until everything is combined. Overmixing can lead to dense biscuits, and fluffy is what we’re after!
Grease your scoop: Greasing your measuring cup prevents sticky dough and makes each biscuit perfectly shaped with less fuss.
Brush while warm: Applying the garlic parsley butter right after baking ensures the flavors soak in beautifully without sogging the biscuit.

How to Serve Vegan Cheddar Bay Biscuits Recipe

Vegan Cheddar Biscuits - Serving Suggestion

Garnishes

I usually sprinkle a little extra chopped fresh parsley on top after brushing the garlic butter—it adds a fresh pop of color and herbal brightness that balances the rich cheese. Sometimes I even add a tiny swirl of vegan sour cream or a dab of spicy mustard for dipping.

Side Dishes

These biscuits are perfect alongside a big bowl of vegan chili, creamy tomato soup, or even a fresh green salad with lemony dressing. I’ve also paired them with barbecue jackfruit sliders for a casual party meal, and they were a big hit.

Creative Ways to Present

For gatherings, I love placing biscuits in a rustic basket lined with a pretty cloth napkin, garnished with sprigs of fresh herbs. You can also serve them stacked with a side of homemade vegan herb butter or garlic aioli for a real treat.

Make Ahead and Storage

Storing Leftovers

Leftover biscuits keep well in an airtight container on your countertop for up to 3-4 days. When I store them, I add a folded paper towel inside the container to absorb moisture and keep the biscuits from getting soggy.

Freezing

I’ve had great success freezing these biscuits—just let them cool completely, then wrap individually in plastic wrap and place in a freezer bag. They freeze beautifully for up to 2 months. When dinner time rolls around, you’ve got a quick side ready to thaw.

Reheating

To keep that fresh-baked texture, I reheat biscuits in a 350°F oven for about 10 minutes. Microwave tends to make them a bit chewy, so oven reheating really keeps them soft and golden. You can brush on a little extra melted vegan butter before warming to refresh that buttery, garlicky flavor.

Frequently Asked Questions:

Can I use another plant milk besides soy milk?

You can! I recommend a neutral, unsweetened plant milk like oat or almond. Just make sure it’s unsweetened so it doesn’t affect the flavor. The key is the acidity from the vinegar to create the buttermilk effect, so any plant milk works as long as you add the vinegar and give it time to curdle.

How can I make these biscuits gluten-free?

While I haven’t tested a gluten-free version myself, using a high-quality gluten-free all-purpose flour blend should work. Since gluten-free flours absorb liquid differently, you might need to adjust the soy milk slightly to get the right dough consistency, just like with other gluten-free baking.

Is the cayenne pepper necessary?

Not at all! The cayenne pepper is optional and just adds a mild kick. If you prefer a milder biscuit, feel free to leave it out or reduce the amount. The garlic and vegan cheddar still bring plenty of flavor.

Can I make these biscuits ahead of time?

Absolutely! You can prepare the dough a few hours in advance and refrigerate it, then bake right before serving. Leftover baked biscuits can also be stored and reheated, or frozen for later enjoyment. This makes them great for entertaining or meal prep.

Final Thoughts

These Vegan Cheddar Bay Biscuits have become one of my absolute favorite side dishes to make, especially when friends come over. The blend of vegan butter, garlic, and melty vegan cheddar gives you all the indulgent flavors with none of the dairy. I hope you enjoy making these as much as I do — they’re a little piece of comfort food magic that everyone deserves to try!