vegan cheddar bay biscuits topped with parsley

Vegan Cheddar Bay Biscuits

This Red Lobster copycat recipe is the BEST! "Cheesy" savory biscuits from scratch that are soft and buttery. Pair with a salad, soup, or any meal for a delicious side.
Course Side
Cuisine American, Vegan, Vegetarian
Keyword savory biscuits vegan, vegan biscuit recipe, vegan cheese recipes
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 12 biscuits
Calories 201kcal
Author Amanda


  • 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
  • 1-1/2 teaspoon Old Bay Spice
  • 1 cup unsweetened plain almond milk
  • 8 Tablespoons vegan butter melted (plus more for topping)
  • 1 Tablespoon lemon juice
  • 1-1/2 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.


Instead of using vegan cheese, you can substitute with 1/2 cup nutritional yeast and reduce the amount of flour to 1-3/4 cup.


Serving: 1biscuit | Calories: 201kcal | Carbohydrates: 18.6g | Protein: 2.8g | Fat: 13.2g | Cholesterol: 20mg | Sodium: 359mg | Potassium: 166mg | Fiber: 1.1g | Sugar: 1.2g | Calcium: 30mg | Iron: 1.4mg