Vegan Cheddar Bay Biscuits (Red Lobster Copycat)

Fluffy inside texture of a vegan cheddar bay biscuit halved.

4.82 from 48 votes

Vegan Cheddar Bay Biscuits (Red Lobster Copycat)

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!

Prep Time15

Cook Time12

Total Time27

Course: Side Dish

Cuisine: American

Servings: biscuits

Calories: 308kcal

Author: Andrew Bernard

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.

Video

Notes

*See post for tips and tricks, substitutions and more

Nutrition