These Red Lobster Copycat vegan cheddar bay biscuits are so close to being identical to the restaurant version it’s crazy. So soft, buttery, and cheesy, you can’t eat just one!
If you ever went to Red Lobster prior to being vegan, then you know just how good the cheddar bay biscuits are. Unfortunately, there’s nothing vegan about them so we had to make our own Red Lobster Copycat Vegan Cheddar Bay Biscuits.
Yall. When we tell you that you can’t eat just one, we mean it. They are perfectly soft, a little crumbly in all the right places, the garlic pops out and the buttery richness just makes your mouth dance a little.
You are absolutely going to love these and shock anyone you know with how good they taste. People will be like say what, this, this is vegan food? And you can just stand there and be like yeahhh, I made that.
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VEGAN CHEDDAR BAY BISCUITS INGREDIENTS:
Below are notes about the ingredients before we get into the full recipe located lower in this post on how to make these vegan cheddar bay biscuits:
You only need either ingredients for this super easy vegan dough recipe.
- Flour – the star of the show! we really recommend using all-purpose flour
- Baking Powder – This is helping us get the rise we need from the flour when baking
- Vegan Cane Sugar – just a touch a sweetness goes a long way but prefects this recipe
- Salt – do not omit here, the salt helps to tighten the gluten strains, but also really brings the flavor out
- Dairy Free Milk and Apple Cider Vinegar– When combined, these two ingredients mimic buttermilk which is the flavor that we want in this recipe.
- Garlic powder and old bay seasoning – these two seasonings together really make up the flavor of the Red Lobster biscuits
SUBSTITUTIONS AND VARIATIONS:
- Flour – you can use gluten free or a whole wheat flour if desired – both will change the texture a bit
- Vegan Cane Sugar – You could replace this with maple syrup or agave
- Vinegar – you could use white vinegar or lemon juice instead
- Vegan Cheese – you could make these with other flavors of cheese as well like vegan mozzarella, gouda, smoked provolone and more. Obviously it will no long be cheddar biscuits, but it will still be delicious
FREQUENTLY ASKED QUESTIONS:
We do not recommend making these without oil because it will omit the buttery flavor and richness that you get when using vegan butter.
You could swap the flour with a gluten free 1:1 flour blend with this recipe. Please note that depending on which brand you use, sometimes gluten free blends need more liquid.
For the vegan butter, we recommend Earth Balance Soy Free, it comes in a red tub, or Flora.
These will last for 4-5 days if stored properly in an air tight container. After that you run the risk of mold and they will not be as soft. Warm before using.
Yes. You could place these in an air tight container or freezer bag for up to 2 months. Remove from the freezer and let thaw out overnight.
What vegan main dish goes with vegan cheddar bay biscuits?
Okay, so you have your biscuits, but what are you going to serve with it? Honestly, you can just eat these alone, however, we’ll give you a few ideas for main courses.
- One Pot Vegan Creamy Garlic Parmesan Pasta
- Vegan Pumpkin Pasta with Sundried Tomatoes and Spinach
- The Best Vegan Lasagna
- Vegan Alfredo
- The Best Vegan Mac and Cheese
- Spinach and Walnut Pesto Pasta
- Vegan Creamy Broccoli and Chickpea Pasta
Also these made awesome vegan breakfast sandwiches too so add some vegan sausage or bacon with some vegan eggs and have a blast!
What other vegan bread ideas could I make?
The possibilities are really endless for making vegan bread but here’s a few of our favorite vegan dough recipes:
- Vegan Pretzel Buns
- Easy Vegan Soft Pretzel Bites
- Walnut Meat Skillet Pizza
- Vegan Chimichurri Monkey Bread
- Easy Vegan Garlic Knots
- Vegan Artisan Bread
- Easy Vegan Bread Loaf
- Vegan Focaccia
- Vegan Naan
Pin these vegan cheddar bay biscuits for later!
Vegan Cheddar Bay Biscuits (Red Lobster Copycat)
- 1 cup unsweetened dairy free milk
- 1 tablespoon apple cider vinegar
- ½ cup salted vegan butter, melted and cooled for 5 minutes
- 2 cups all purpose flour
- 5 teaspoon baking powder
- 1 ½ tablespoon vegan cane sugar
- ¾ teaspoon salt
- 2 ¼ teaspoon garlic powder
- ½ teaspoon old bay seasoning
- 6 oz shredded vegan cheddar cheese (about 1 ½ cups)
For the topping
- 4 tablespoon salted vegan butter, melted
- ¼ teaspoon dried parsley leaves
- ½ teaspoon garlic powder
- Preheat oven to 450 degrees F. Add dairy free milk and apple cider vinegar together (this makes vegan buttermilk). Set in the fridge. Melt butter and sit in the fridge.
- In a large bowl, combine the flour, baking powder, sugar, salt, garlic powder and old bay seasoning. Stir in the cheddar cheese and set aside.
- Add the vegan buttermilk and melted butter from the fridge together, then pour into the large bowl with the flour mixture and mix with a spatula until a dough has formed and the ingredients are no longer dry. Do not overmix.
- Use a greased 2oz ice cream scoop (or a ¼ measuring cup) to scoop out the dough. Place on the baking sheet, leaving a little more than an inch between each biscuit.
- Bake for 12 – 18 minutes or until they are golden brown.
- While the biscuits are in the oven, mix 4 tablespoons of melted butter, garlic powder, and parsley together. Brush the biscuits with this mixture right when they come out of the oven.
- Makes approximately 9 biscuits.