Vegan Cheddar Bay Biscuits

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So, I don’t have a personal relationship with the original Red Lobster Cheddar Bay Biscuits for which these vegan versions took their inspiration from, but I do like a flaky, buttery biscuit with a little crunch on the outside making regular appearances on my menu. I found a copycat version of RL’s biscuit recipe and just had to veganize it, with great success!

These are buttery and crisp on the outside and flaky inside – everything you want a biscuit to be. They are not the healthiest snack out there, but they are dairy-free and damn delicious! Best served fresh but will keep in an airtight container for 1-2 days. Trust me – they won’t last that long.

Recipe makes 8-9 biscuits


2 cups all-purpose flour

1 tablespoon baking powder

2 teaspoons garlic powder

1/2 teaspoon sea salt

1/4 teaspoon cayenne pepper

1 cup non-dairy milk + 1 teaspoon apple cider vinegar (to make vegan buttermilk)

1/2 cup melted vegan butter (such as earth balance), or olive oil

1 cup daiya cheddar shreds 



3 tablespoons vegan butter (I wouldn’t sub olive oil here, the melted butter flavour is key)

1 tablespoon chopped fresh parsley (or chives, or even cilantro!)

1/2 teaspoon garlic powder (if you’re a hard core garlic lover sub minced raw garlic – caution!)



Add apple cider vinegar to non-dairy milk and stir. Set aside. It will become a little chunky, this is okay.

Preheat your oven to 450F and line a baking sheet with parchment paper or grease lightly.

In a large bowl, whisk together flour, baking powder, garlic powder, salt, and cayenne pepper. In another bowl whisk together vegan buttermilk and melted butter and pour into dry ingredients and stir gently until just combined, then fold in the cheddar shreds.

Using a 1/4 cup measure, scoop the batter evenly onto your baking sheet. Bake for 12-15 minutes, or until golden and crispy. Like I said above, fresh is best, but what’s left should be left to cool on a wire rack and then stored in an airtight container for a day or two.

Enjoy vegan biscuit heaven!


Bridget || #theveganproject

Follow my food adventures @theveganproject // email me at


  1. God this is actually making me hungry right now! The photo is gorgeous – I have to try these. 🙂

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