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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Fold in Cheese and Parsley: Carefully fold in the vegan cheddar cheese shreds and chopped fresh parsley to evenly distribute through the dough.
- Shape Biscuits: Using an ice cream scoop or ¼ cup measuring cup, portion the dough onto the prepared baking sheet, spacing them apart.
- 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.
- Prepare Garlic Butter Topping: In a small bowl, mix together the melted vegan butter, chopped parsley, and garlic powder.
- 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
