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!
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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.
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!
🥳 Get the Full Recipe
Vegan Cheddar Bay Biscuits (Red Lobster Copycat)
Ingredients
- 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
Instructions
- 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.
Thank you for this recipe — so good! Even with a few substitutions, they’re delicious (I don’t have Old Bay, so I used a smidge of thyme and paprika; I had to use less v-cheese and v-butter bc of my tiny budget). It’s so easy to whip up a half batch (fits in the toaster oven) that I’ve already made them twice, and I plan to make them again in a few hours. Thanks again, and best wishes.
So glad you enjoyed it!
These are divine!!! Thanks for sharing this recipe.
YAY!
Hi there! Can I make the biscuit batter in advance (i.e. right now, around noon) and then actually bake the biscuits a little later (i.e. around 6pm)? If so, what’s the best way to store it before baking?
Thanks!! So excited to try these!
Yes, covered, in the fridge
I’ve made this recipe twice now and it’s been a hit wherever I go! It’s quick and delicious. This pleases many non-vegans as well, most of whom couldn’t tell it was vegan and even told me that!
YAY!
WOW!!! Made these last night and I was so impressed at how they turned out. We got 13 biscuits out of the recipe and they are absolutely amazing! My husband was blown away that these were animal product free. Used unsweetened almond milk, Miyokos butter, and Violife cheddar shreds and man, this recipe was such a game changer. It’s wonderful to have plant based alternatives to the things we used to love to eat. Makes the swap to plant based living so much more fun! Thanks a million for sharing this recipe, it’s permanently in rotation!
Agree 100%
I’ve made these so many times for my family and they’re a hit every single time! I came to get the recipe again, and realized I hadn’t left a comment on it.
Y’all! These biscuits are spot on! My non-vegan stepkids love them! So much so, that I think I’m gonna have to double the recipe this time.
Love it!
how long do we sit the buttermilk and butter in the fridge?
You’re just trying to keep it cold while you proceed. It’s just a few minutes.
OH. MAH. GAH. I made these last night and they are INCREDIBLE! This is a food that I really miss from before going vegan, so I almost cried when I took a bite. I had to use Follow Your Heart cheddar shreds, which I was a little worried about because I’ve never baked with that brand. Tasted fantastic. My husband was over the moon. I popped the remaining in the freezer to save but I will be making these all the time. THANK YOU THANK YOU THANK YOU.
you’re so welcome! I totally understand the sentiment. Glad you loved it
The SO was lamenting about how much they missed having these from their days dinning at RL.
Since I’ve never been, figures someone wiser than me would crack the code to make these vegan, and you sure did!
Rich, buttery, flaky and just pain yummy. Used 100% spelt as that was all there was in the pantry.
The SO eat 4 over the course of the meal… 🙂 Also said these were as good if not better than the ones at RL.
While not something I’d make often as these are decedent in my book, I’ll for sure whip a batch up for special occasions.
Thank you for sharing
(Side note, using a 2 inch scoop got 18 biscuits…)
yay! So glad it was a hit