Soft and buttery biscuits with vegan cheese are what dreams are made of! These copycat Red Lobster biscuits taste like the real deal without all the butter and dairy.
Mmmm biscuits… need I say more?
Growing up, going to Red Lobster was a common occurrence and I always showed up for the biscuits. Give me a basket of biscuits and I’m good.
Then there’s the Bisquick kind you can make at home, which was a dinner favorite too.
So naturally, I wanted to veganize this classic cheddar bay biscuit recipe.
These biscuits taste pretty similar to the Red Lobster or Bisquick ones except there’s no milk, butter, or cheese. YES!
Ingredients for vegan cheddar bay biscuits:
- Baking soda and powder
- Garlic powder
- Old Bay Spice
- Almond milk
- Vegan butter (I like Earth Balance)
- Lemon juice
- Vegan cheese (I used Daiya)
If you’re not a fan of vegan cheese, I included instructions on how to use nutritional yeast instead.
How to make vegan cheddar bay biscuits
- Start by whisking together all the dry ingredients.
- In a separate bowl, add the wet ingredients.
- Mix the wet with the dry and fold until just combined. A swirl of flour throughout the batter is okay.
- Add cheese and again, fold in until just combined.
- Use a greased 1/4 cup to scoop up the batter and plop onto a baking sheet.
- Bake 12-14 minutes.
- Brush with vegan butter and top with parsley.
When you add the batter directly to the baking sheet, it’s called a drop biscuit. These are far easier than traditional biscuits because no rolling the dough or shaping is required.
The dough is slightly wetter than a traditional biscuit, making it possible to drop it onto the baking sheet.
What to serve with cheddar bay biscuits:
Cheddar bay biscuits are delicious paired with soup and salad or served with breakfast.
Basically, any meal where a bread basket is present, these biscuits work.
Here are some pairing ideas:
Vegan Corn Chowder
Summer Market Salad
Lemon Pesto Zoodles
Jackfruit “Crab” Cakes
If you are vegan or vegetarian, you probably just stay away from Red Lobster all together. There are not many choices for meals, but the only noteworthy thing is the biscuits anyways (sorry not sorry Red Lobster).
With this vegan biscuit recipe, you can create the delicious biscuits from scratch with simple ingredients.
If you tried these vegan cheddar bay biscuits, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!
Vegan Cheddar Bay Biscuits
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cane sugar
- 3/4 teaspoon salt
- 1/2 Tablespoon garlic powder
- 1.5 teaspoon Old Bay Spice
- 1 cup unsweetened plain almond milk
- 8 Tablespoons vegan butter melted (plus more for topping)
- 1 Tablespoon lemon juice
- 1.5 cup vegan cheddar cheese I used Daiya shreds (If you prefer to use nutritional yeast, see notes)
- chopped parsley for topping
- Preheat the oven to 475 degrees Fahrenheit. Line a baking sheet with parchment paper or Silpat.
- In a mixing bowl, whisk together flour, baking soda, baking powder, sugar, salt, garlic powder, and Old Bay Spice seasoning. Set aside.
- In a small mixing bowl, combine melted butter, almond milk, and lemon juice.
- Add the wet mixture to the dry mixture and using a silicone spatula, mix until just combined. Seeing some flour swirled in is ideal.
- Add vegan cheddar cheese and fold in until just combined.
- Using a greased 1/4 cup, scoop out batter and plop on the baking sheet.
- Bake for 12-14 minutes. Remove from oven and brush with more melted butter and sprinkle with parsley.
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29 thoughts on “Vegan Cheddar Bay Biscuits + VIDEO!”
This is the first cheddar biscuit recipe that allows you to use nutritional yeast instead of those gummy, processed cheese shreds! I can’t wait to make these. If using the nutritional yeast, would you put it in with the dry ingredients or at the end where you have the shreds?
I put it in with the dry along with the flour! I know, vegan cheese is not the best that’s why I included the nutritional yeast option as well! 🙂
Thank you, thank you, thank you! For this recipe; with and without the “cheese”~ I’m going to try it tonight!!!
Yay! I hope you love it!
Yum! That sounds so delicious. I love the Red Lobster biscuits and I’m trying to cut down on dairy so I have to give this recipe a try 🙂
Yes! I’d love to hear how it turns out.
Holy yum! These sound sooooo good! Can’t wait to give them a try soon.
This looks amazing and like a perfect vegan option for these delicious biscuits.
I used nutritional yeast and soy milk instead of almond milk and it was very good too!
Yes the nutritional yeast option is still super yummy! Thanks for sharing, Courtney!
I don’t have Old Bay Spice. Is there anything else that can be used in place of it?
You can try making your own blend by following a recipe! https://www.allrecipes.com/recipe/241766/jans-old-bay-seasoning-substitute/
Can you confirm the baking temp? Your recipe says 475F but that’s higher than any biscuit I’ve ever made! Sure it’s not 375?
475 is correct! The bake time is short.
easy to make & tasted just like the ones at red lobster!
Thank you so much!
These biscuits are sooo fluffy and soft. I didn’t have Old Bay so I used a dash of paprika instead, but using Old Bay would definitely add the splash of flavor I was missing. I also used Whole Foods 365 Cheddar Shreds, which is a great cheddar btw. I ate 4 of these in one sitting. I would definitely recommend these. So delicious.
Thanks so much, Courtney! Glad you enjoyed them.
A very easy recipe and super tasty!!
Thanks so much!
These were amazing. My non-vegan family liked them too. My mom couldn’t even tell the difference, and she actually thought these might even be better than Red Lobster’s. Thanks so much for the recipe!
SO happy you enjoyed them!
This recipe is amazing! Total copycat (and I used nutritional yeast). My partner and I loved these!!
Yay! So glad to hear that 🙂
Could some of the butter be replaced with shortening? (I have a lot of shortening I need to get rid of)
I’ve never tried this recipe with a vegetable shortening, but I imagine it would work! Would love to hear your results if you try it out!
i made these biscuits today and they hit the spot. rather than daiya cheddar cheese i used nutritional yeast for flavor and ~1/2 cup daiya mozzarella shreds for the cheesy texture, and omitted the old bay for a tbsp of italian seasoning and 1/2 tbsp chili powder, as well as swapping garlic powder for minced garlic. i don’t know if they still tasted like the ones at red lobster (i’ve never had those!) but they were smackin’ all the same. i actually started to feel guilty because i couldn’t stop eating them. i had two for a late night snack almost ten hours after baking and they were still soft and fluffy, no dryness or crumbliness and the cheese keeps a great chewy texture, not hard at all. these are dangerously delicious for how simple they are, seriously some of the tastiest AND easiest biscuits i’ve made, look forward to making them again soon.
Ahh so glad you liked them!