Vegan Copycat Red Lobster Cheddar Bay Biscuits Recipe

Introduction

These Vegan Copycat Red Lobster Cheddar Bay Biscuits bring the beloved classic to your kitchen without any animal products. Fluffy, cheesy, and loaded with garlic and parsley, they’re perfect as a side or a snack. Enjoy a comforting treat that everyone can savor.

Ingredients

• 1 cup (250 mL) cold soy milk
• 1 tablespoon apple cider vinegar
• 8 tablespoons (112 g) vegan butter, cold
• 2 ¼ cups (270 g) all-purpose flour
• 2 tablespoons (24 g) baking powder
• 2 teaspoons (10 g) granulated sugar
• 1 teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon baking soda
• ¾ cup (80 g) vegan cheddar cheese shreds
• 2 tablespoons fresh parsley, chopped
• 3 tablespoons melted vegan butter
• 1 tablespoon fresh parsley, chopped
• ½ teaspoon garlic powder

Instructions

1. Step 1: Remove the vegan butter from the refrigerator and cut it into small cubes. Place the cubed butter in the freezer to chill while preparing other ingredients.
2. Step 2: In a large liquid measuring cup, mix 1 tablespoon apple cider vinegar with soy milk to reach 1 cup total volume. Stir and let sit for a few minutes to curdle and form vegan buttermilk. Chill the buttermilk and a mixing bowl in the freezer for 10 minutes.
3. Step 3: Preheat the oven to 430°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat.
4. Step 4: Remove the chilled bowl and add flour, baking powder, sugar, salt, garlic powder, onion powder, and baking soda. Stir to combine thoroughly.
5. Step 5: Place about three-quarters of the flour mixture and the chilled butter cubes into a food processor. Pulse on high for about 30 seconds until the mixture resembles coarse breadcrumbs.
6. Step 6: Transfer the butter-flour crumbs back to the mixing bowl with the remaining flour mixture. Make a well in the center and pour in the vegan buttermilk. Gently stir until just combined.
7. Step 7: Carefully fold in the vegan cheddar cheese shreds and chopped fresh parsley until evenly distributed.
8. Step 8: Using an ice cream scoop or ¼ cup measuring cup, portion the dough onto the prepared baking sheet, spacing each biscuit apart.
9. Step 9: Bake the biscuits in the preheated oven for 15 to 18 minutes until golden brown and cooked through.
10. Step 10: While baking, mix melted vegan butter, chopped parsley, and garlic powder in a small bowl to make the garlic butter topping.
11. Step 11: Once baked, immediately brush the warm biscuits generously with the garlic butter topping. Serve warm for the best flavor and texture.

Tips & Variations

• For extra flavor, add a pinch of smoked paprika or cayenne pepper to the biscuit dough.
• Swap soy milk for any other plant-based milk like almond or oat for a different taste.
• You can replace vegan cheddar with your preferred vegan cheese shreds or omit for a plainer biscuit.
• Use fresh garlic minced finely instead of garlic powder in the butter topping for stronger garlic aroma.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm them in a 350°F (175°C) oven for about 8–10 minutes to maintain crisp edges. Avoid microwaving to keep the texture fluffy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these biscuits gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that supports baking. Be sure it contains xanthan gum or add it separately for better texture.

Do I need a food processor to make this recipe?

While a food processor makes cutting the vegan butter into the flour easier and faster, you can also use a pastry cutter or fork to achieve a similar crumbly texture manually.

Vegan Copycat Red Lobster Cheddar Bay Biscuits Recipe

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★★★★★

4.5 from 91 reviews

A delicious vegan copycat of Red Lobster’s famous Cheddar Bay Biscuits, made with plant-based ingredients including soy milk, vegan butter, and vegan cheddar cheese. These fluffy, savory biscuits are packed with garlic and fresh parsley, perfect for serving warm as a comforting side or snack.

• Author: reem
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Yield: 12 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegan Buttermilk

• 1 cup (250 mL) cold soy milk
• 1 tablespoon apple cider vinegar

Dry Ingredients

• 2 ¼ cups (270 g) all-purpose flour
• 2 tablespoons (24 g) baking powder
• 2 teaspoons (10 g) granulated sugar
• 1 teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon baking soda

Butter and Cheese

• 8 tablespoons (112 g) vegan butter, cold (cubed)
• ¾ cup (80 g) vegan cheddar cheese shreds
• 2 tablespoons fresh parsley, chopped

Garlic Butter Topping

• 3 tablespoons melted vegan butter
• 1 tablespoon fresh parsley, chopped
• ½ teaspoon garlic powder

Instructions

1. Chill Vegan Butter: Remove vegan butter from the refrigerator, cut into small cubes with a sharp knife, and place the cubes into the freezer to chill while preparing other ingredients.
2. Make Vegan Buttermilk: Combine 1 tablespoon apple cider vinegar with cold soy milk in a large liquid measuring cup until it reaches the 1 cup line. Stir and let sit for a few minutes to curdle, forming vegan buttermilk. Chill both the vegan buttermilk and a large mixing bowl in the freezer for 10 minutes.
3. Preheat Oven: Set oven to 430°F (220°C) and line a large baking sheet with parchment paper or a silicone baking mat.
4. Mix Dry Ingredients: Remove the chilled mixing bowl from the freezer and add flour, baking powder, sugar, salt, garlic powder, onion powder, and baking soda. Stir well to combine thoroughly.
5. Process Butter and Flour: Add about three-quarters of the flour mixture and the chilled cubed vegan butter to a food processor. Pulse on high for about 30 seconds until the mixture resembles coarse breadcrumbs.
6. Combine Mixtures: Transfer the processed butter-flour crumb into the mixing bowl with the remaining flour mixture. Make a well in the center and pour in the vegan buttermilk. Gently stir just until incorporated, avoiding overmixing.
7. Fold in Cheese and Parsley: Carefully fold in the vegan cheddar cheese shreds and chopped fresh parsley to evenly distribute throughout the dough.
8. Shape Biscuits: Use an ice cream scoop or a ¼ cup measuring cup to portion the dough onto the prepared baking sheet, spacing biscuits apart to allow for rising.
9. Bake Biscuits: Place the baking sheet in the preheated oven and bake for 15 to 18 minutes, until the biscuits are golden brown and fully cooked.
10. Prepare Garlic Butter Topping: In a small bowl, combine melted vegan butter, chopped parsley, and garlic powder, stirring to mix well.
11. Brush and Serve: As soon as the biscuits come out of the oven, generously brush them with the garlic butter topping. Serve warm for the best taste and texture.

Notes

• For best results, keep the vegan butter and mixing bowl very cold to achieve tender, flaky biscuits.
• Do not overmix the dough to avoid tough biscuits; gently combine until just moistened.
• Use a food processor to quickly create the butter-flour crumb for a delicate texture.
• Serve these biscuits immediately after brushing with garlic butter for optimum flavor and softness.
• Vegan cheddar cheese can be substituted with any plant-based cheese of your choice.

Keywords: vegan cheddar bay biscuits, Red Lobster copycat, vegan biscuits, plant-based biscuits, garlic biscuits, dairy-free biscuits