Vegan Copycat Red Lobster Cheddar Bay Biscuits Recipe

Introduction

These Vegan Red Lobster Cheddar Bay Biscuits are a delicious, dairy-free twist on the classic favorite. Fluffy and cheesy with a hint of garlic and fresh parsley, they’re perfect as a snack or a side for any meal.

Ingredients

• 8 tablespoons (112 g) vegan butter, cold
• About 1 cup (250 mL) cold soy milk
• 1 tablespoon apple cider vinegar
• 2 ¼ cups (270 g) all-purpose flour
• 2 tablespoons (24 g) baking powder
• 2 teaspoons (10 g) granulated sugar
• 1 teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon baking soda
• ¾ cup (80 g) vegan cheddar cheese shreds
• 2 tablespoons fresh parsley, chopped
• 3 tablespoons melted vegan butter
• 1 tablespoon fresh parsley, chopped (for topping)
• ½ teaspoon garlic powder (for topping)

Instructions

1. Step 1: Cut the cold vegan butter into small cubes and place them in the freezer to chill.
2. Step 2: In a large liquid measuring cup, combine the apple cider vinegar and soy milk to the 1 cup line. Mix and let sit to form vegan buttermilk. Chill the buttermilk and a large mixing bowl in the freezer for 10 minutes.
3. Step 3: Preheat the oven to 430°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat.
4. Step 4: Remove the mixing bowl from the freezer. Add flour, baking powder, sugar, salt, garlic powder, onion powder, and baking soda. Mix well to combine.
5. Step 5: Add three-quarters of the flour mixture to a food processor.
6. Step 6: Add the chilled butter cubes to the food processor and pulse on high for about 30 seconds until the mixture resembles coarse breadcrumbs.
7. Step 7: Transfer the processed mixture back to the mixing bowl with the remaining flour mixture.
8. Step 8: Make a well in the center and pour in the vegan buttermilk. Stir gently and quickly until just combined. Fold in the vegan cheddar shreds and chopped parsley.
9. Step 9: Using an ice cream scoop or ¼ cup measuring cup, scoop the dough onto the prepared baking sheet. Bake for 15–18 minutes, until golden brown.
10. Step 10: While baking, mix melted vegan butter, chopped parsley, and garlic powder for the topping. Brush this garlic butter on the warm biscuits immediately after removing them from the oven. Serve warm.

Tips & Variations

• For a sharper flavor, try using vegan pepper jack or smoked vegan cheddar instead of regular vegan cheddar.
• If you don’t have a food processor, cut the cold butter into the flour mixture using a pastry cutter or two knives.
• Add a pinch of smoked paprika to the garlic butter for a subtle smoky twist.

Storage

Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days or freeze for up to 1 month. Reheat in the oven at 350°F (175°C) for 8–10 minutes to restore their freshness and crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another plant milk instead of soy milk?

Yes, almond, oat, or cashew milk can be used as substitutes as long as they are unsweetened to avoid altering the flavor.

What can I use if I don’t have vegan cheddar cheese?

You can omit the cheese or substitute it with nutritional yeast for a cheesy flavor, though the texture will be less melty.

Vegan Copycat Red Lobster Cheddar Bay Biscuits Recipe

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★★★★★

4.9 from 82 reviews

• Author: Mariam
• Total Time: 35-40 minutes
• Yield: 12 biscuits 1x
• Diet: Vegan

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Description

Delicious vegan Red Lobster-style Cheddar Bay Biscuits that are fluffy, flavorful, and perfect as a savory snack or side dish. These biscuits are made with dairy-free butter, plant milk, and vegan cheddar cheese, capturing all the classic flavors with a compassionate twist.

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Ingredients

Scale 1x2x3x

Dairy-Free Buttermilk

• 1 cup (250 mL) cold soy milk
• 1 tablespoon apple cider vinegar

Biscuits

• 8 tablespoons (112 g) vegan butter, cold
• 2 ¼ cups (270 g) all-purpose flour
• 2 tablespoons (24 g) baking powder
• 2 teaspoons (10 g) granulated sugar
• 1 teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon baking soda
• ¾ cup (80 g) vegan cheddar cheese shreds
• 2 tablespoons fresh parsley, chopped

Garlic Butter Topping

• 3 tablespoons melted vegan butter
• 1 tablespoon fresh parsley, chopped
• ½ teaspoon garlic powder

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Instructions

1. Chill Vegan Butter: Remove your vegan butter from the refrigerator and cut it into small cubes using a sharp knife. Place the cubed butter in the freezer to chill while you prepare the other ingredients.
2. Make Vegan Buttermilk: In a large liquid measuring cup, combine 1 tablespoon of apple cider vinegar with soy milk until it reaches the 1 cup line. Stir and allow this to sit for a few minutes to curdle, forming vegan buttermilk. Place both this buttermilk and a large mixing bowl in the freezer to chill for 10 minutes.
3. Preheat Oven: Set your oven to 430°F (220°C) and prepare a large baking sheet lined with parchment paper or a silicone baking mat.
4. Mix Dry Ingredients: Remove the chilled bowl from the freezer and add flour, baking powder, granulated sugar, salt, garlic powder, onion powder, and baking soda. Stir well to combine.
5. Process Butter and Flour: In a food processor, add about three-quarters of the flour mixture followed by the chilled butter cubes. Pulse on high for about 30 seconds until the mixture resembles coarse breadcrumbs.
6. Combine Mixtures: Transfer the processed butter-flour crumble back to the mixing bowl with the remaining flour mixture. Make a well in the center and pour in the vegan buttermilk. Gently stir together just until incorporated.
7. Fold in Cheese and Parsley: Carefully fold in the vegan cheddar cheese shreds and chopped fresh parsley to evenly distribute through the dough.
8. Shape Biscuits: Using an ice cream scoop or ¼ cup measuring cup, portion the dough onto the prepared baking sheet, spacing them apart.
9. Bake Biscuits: Place the baking sheet in the preheated oven and bake for 15 to 18 minutes until the biscuits are golden brown and cooked through.
10. Prepare Garlic Butter Topping: In a small bowl, mix together the melted vegan butter, chopped parsley, and garlic powder.
11. Brush and Serve: As soon as the biscuits come out of the oven, generously brush them with the garlic butter topping. Serve warm for the best taste and texture. Enjoy your vegan cheddar bay biscuits!

Notes

• Ensure the vegan butter is very cold before processing to achieve a flaky biscuit texture.
• Do not overmix the dough; stir just until ingredients are combined to keep biscuits tender.
• You can substitute soy milk with any other plant-based milk, but soy tends to curdle best with vinegar for vegan buttermilk.
• For extra flavor, try adding a pinch of smoked paprika or cayenne powder to the dry ingredients.
• Store leftovers in an airtight container and reheat in the oven for best results rather than microwave.

• Prep Time: 20 minutes
• Cook Time: 15-18 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Keywords: Vegan biscuits, Cheddar Bay Biscuits, Dairy-free biscuits, Vegan baking, Vegan side dish, Copycat Red Lobster recipe