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:
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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