Vegan Cheddar Biscuits: Red Lobster's Famous Biscuits go Plant-Based (2024)

These Vegan Cheddar Biscuits are a plant-based remake of Red Lobster’s Cheddar Bay Biscuits. They’re incredibly flaky, cheesy, and buttery––it’s hard to believe they’re dairy-free and egg-free.

Before I went vegan, Red Lobster’s Cheddar Bay Biscuits were one of my favorite appetizers to order out. So in honor of the upcoming holidays, I decided to make my own vegan cheddar biscuit recipe that is every bit as delicious as Red Lobster’s.

Thanksgiving is somehow already right around the corner. Which means that the holiday season is not far behind it! This year, I feel that it’s more important than ever to celebrate by feeding my family wholesome, healthy meals that happen to be delicious.

And you can bet that every holiday dinner menu in my house will feature a piping hot basket of freshly made vegan cheddar biscuits. These cheesy, garlicky biscuits are full of fluffy layers and make the perfect vegan Thanksgiving side dish. I can’t wait to enjoy them alongside my Vegan Pot Pie and Sweet Potato Casserole.

Ingredients

You don’t need any special ingredients to make these dairy-free cheddar biscuits other than your favorite vegan cheese. Simply fold together the dough, shape into rounds, and bake until golden! Reminder:You can find the printable, detailed recipe in the recipe card below.

• Non-dairy milk: Any kind of plain, unsweetened vegan milk will work (almond, cashew, soy, etc.).
• Apple cider vinegar: This adds acid to help the baking powder activate so the biscuits rise nicely. Vinegar also adds the tangy flavor of classic buttermilk biscuits. You can substitute lemon juice or white vinegar.
• Flour: I use all-purpose.
• Sugar: Choose organic to ensure your sugar is vegan.
• Baking powder: To give rise and create those flaky layers.
• Garlic powder: To amp up the savory flavor in these biscuits.
• Vegan butter: I prefer Earth Balance buttery sticks for baking, as they’re easy to measure, taste great, and melt nicely.
• Shredded vegan cheddar cheese: My favorite brands to use for this recipe are VioLife, Follow Your Heart, So Delicious, and Daiya’s cheddar farmhouse block.
• Dried parsley: This adds a bit of fresh green color and flavor to the top of your biscuits.

Storage

Store the vegan cheddar biscuits in an airtight container or tightly wrapped in plastic atroom temperature for up to 2 daysor in thefridge for 5-6 days.

Substitution & Variations

• Spicy Cheddar Biscuits: Add 1/4 teaspoon cayenne pepper for a kick!
• Gluten-free:I have not tested these biscuits with GF flour, but I’ve found that Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour is often a fine replacement in baking.
• Other herbs: Replace dried parsley with another herb or herb blend to top your biscuits.