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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
minutes
Cook Time
12
minutes
minutes
Total Time
27
minutes
minutes
Servings
12
biscuits
Calories
201
kcal
Author
Amanda
Ingredients
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
Tools:
non stick baking sheet
Instructions
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.
Video
Notes
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.
Nutrition
Serving:
1
biscuit
|
Calories:
201
kcal
|
Carbohydrates:
18.6
g
|
Protein:
2.8
g
|
Fat:
13.2
g
|
Cholesterol:
20
mg
|
Sodium:
359
mg
|
Potassium:
166
mg
|
Fiber:
1.1
g
|
Sugar:
1.2
g
|
Calcium:
30
mg
|
Iron:
1.4
mg