Easy Vegan Copycat Cheddar Bay Biscuits
These super simple, buttery, cheesy, vegan biscuits are the absolute best.
Servings: 12
Ingredients
- 2 Cups All purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Organic cane sugar
- 1 teaspoon Garlic powder
- 1/2 teaspoon Salt
- 1 Cup Non-dairy milk, unsweetened I used oat milk
- 1 teaspoon Apple cider vinegar
- 1/2 Cup Vegan butter, I used Country Crock plant butter(cold)
- 1 Cup Vegan cheddar style shreds, I used Violife
For the topping
- 1/4 Cup Vegan butter, melted
- 1 teaspoon Dried parsley
- 1 teaspoon Garlic powder
Instructions
- Preheat the oven to 450 degrees(F).
- In a large mixing bowl, sift the flour and baking powder. Stir in the sugar, garlic powder, and salt. Set aside.
- Make vegan buttermilk. Whisk the non-dairy milk and apple cider vinegar together in a separate bowl or liquid measuring cup and set aside, it will curdle slightly.
- Add chunks of the cold butter to the bowl with the flour, and cut the butter into the flour using a pastry cutter or a fork until the butter has been evenly distributed. The mixture should resemble sand.
- Add the vegan cheese and the vegan buttermilk you made to the bowl and stir until fully combined. The dough will be sticky.
- Line a large sheet pan with parchment paper, then scoop about 1/4 cup of the dough into dollops, spacing them about 1 1/2 inches apart on the pan.
- Bake for 12-14 minutes or until golden brown.
- Mix the melted butter, parsley, and garlic for the topping. Brush the tops of the biscuits while they are still hot.