Description
Deliciously soft and fluffy vegan cheddar bay biscuits that mimic the classic flavor of Red Lobster's famous biscuits. Made with vegan cheese, seasoned with garlic and herbs, and brushed with melted vegan butter, these biscuits make a perfect side dish or appetizer for any meal.
Ingredients
Scale
Buttermilk Mixture
- 1 cup unsweetened soy milk
- 1 tablespoon apple cider vinegar
Dry Ingredients
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 2 teaspoons garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional)
Wet Ingredients and Cheese
- 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 and ensure even baking.
- Make the buttermilk: In a glass measuring cup, combine the unsweetened soy milk and apple cider vinegar. Stir and let sit for a few minutes to curdle, creating a vegan buttermilk substitute.
- Whisk dry ingredients: In a large bowl, thoroughly mix the all purpose flour, baking powder, garlic powder, salt, and cayenne pepper to evenly distribute the seasonings.
- Mix in wet ingredients: Add the vegan buttermilk and cooled 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 for even incorporation.
- Scoop dough: Lightly grease a 1/4 cup measuring cup and use it to scoop dough portions onto the prepared baking sheet. Space the biscuits slightly apart to allow for rising.
- Bake: Place the baking sheet in the oven and bake for 15 minutes, or until the tops are golden brown and the biscuits are cooked through.
- Prepare the topping: While the biscuits bake, stir together the melted vegan butter, garlic powder, and chopped fresh parsley in a small bowl to make the garlic butter topping.
- Brush and serve: When the biscuits come out of the oven, immediately brush the tops with the garlic butter mixture. Serve warm and enjoy.
Notes
- For a more traditional cheddar flavor, select a sharp vegan cheddar cheese.
- If you don’t have soy milk, any other unsweetened plant-based milk such as almond or oat milk can be used.
- Do not overmix the dough to keep the biscuits light and fluffy.
- These biscuits can be stored in a covered container in the refrigerator for 3-4 days or frozen for longer storage.
- Brush the garlic butter topping immediately after baking to ensure it soaks into the warm biscuits.
Nutrition
- Serving Size: 1 biscuit
- Calories: 206 kcal
- Sugar: 0.2 g
- Sodium: 281 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg
