Vegan Cheddar Bay Biscuits, Copycat Red Lobster
Fluffy, herb-topped vegan biscuits modeled after Red Lobster's iconic Cheddar Bay variety. These use cold vegan butter and plant-based buttermilk to achieve tender crumbs and a golden exterior, with melted garlic butter and fresh parsley brushed on warm from the oven. The vegan cheddar adds sharp flavor without dairy. Perfect for casual dinners, potlucks, or alongside soups and stews. This version prioritizes the signature garlic-herb topping and achieves genuine flakiness through proper cold-butter technique.
Ingredients
- 8 tbsp vegan butter, coldcoconut oil (refined, cold)1:1vegandairy-free
higher moisture; may reduce flakiness slightly
Full guide → - 1 cups soy milk, coldoat milk or almond milk1:1vegandairy-freesoy-freeadds dairy
similar binding; oat milk adds slight sweetness
Full guide → - 1 tablespoon apple cider vinegar
- 2 ¼ cups all-purpose flour1:1 gluten-free blend1:1gluten-freegluten-free
biscuits may be denser; use xanthan gum blend
- ¾ oz baking powder
- 0.1 cups granulated sugar
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon baking soda
- ⅝ cups vegan cheddar cheese, shreddednutritional yeast mixed with turmeric0.33:0.67 ratiovegandairy-freedairy-free
tangier flavor, less pronounced cheese note
- 2 tablespoon fresh parsley, chopped, for dough
- 3 tablespoon vegan butter, melted, for toppingcoconut oil (refined, cold)1:1vegandairy-free
higher moisture; may reduce flakiness slightly
Full guide → - 1 tablespoon fresh parsley, chopped, for topping
- ½ teaspoon garlic powder, for topping
Instructions
- 1
Cut cold vegan butter into small cubes and return to freezer.
- 2
Combine apple cider vinegar and cold soy milk in a measuring cup; let sit to curdle and form buttermilk. Chill buttermilk and a large mixing bowl in freezer for 10 minutes.
- 3
Preheat oven to 430°F. Line a baking sheet with parchment paper or silicone mat.
- 4
Remove bowl from freezer and whisk together flour, baking powder, sugar, salt, garlic powder, onion powder, and baking soda.
- 5
Transfer three-quarters of flour mixture to food processor. Add frozen butter cubes and pulse on high for about 30 seconds until breadcrumb texture forms.
- 6
Return food processor contents to mixing bowl.
- 7
Make a well in center of flour mixture and pour in buttermilk. Stir gently and quickly until just combined. Fold in vegan cheddar and parsley.
- 8
Using an ice cream scoop or 1/4 cup measure, portion dough onto prepared baking sheet.
- 9
Bake for 15-18 minutes until golden.
- 10
While baking, whisk together melted vegan butter, parsley, and garlic powder. Brush mixture over warm biscuits immediately after removing from oven.
- 11
Serve warm.
Tips
Keep all ingredients and equipment cold throughout to maximize flakiness. A warm environment breaks down butter; work quickly after combining wet and dry.
Don't overmix the dough once buttermilk is added. Streaks of flour are fine; overworking toughens the biscuits.
Brush garlic topping onto biscuits while they're still warm so the melted butter absorbs into the crumb and herbs stick.
Good to Know
Room temperature in an airtight container for 2 days. Refrigerate in sealed container for up to 4 days. Freeze in freezer bag for up to 1 month; reheat in 300°F oven for 8-10 minutes.
Prepare dough through the folding step up to 4 hours ahead. Keep covered in refrigerator. Scoop and bake when ready. Unbaked portions can be frozen on baking sheet for 2 hours, then transferred to freezer bag for up to 1 month; bake from frozen, adding 2-3 minutes.
Warm, with garlic topping brushed on. Serve alongside soups, stews, chili, or roasted vegetables. Pairs well with vegan spreads or gravy.
Common Mistakes
Warm ingredients or dough create dense, flat biscuits; chill everything before mixing to maintain flakiness.
Overmixing the dough after buttermilk is added develops gluten excessively, resulting in tough texture; fold gently.
Skipping the food processor and cutting butter by hand unevenly yields inconsistent crumb; pulse in processor for even breadcrumb texture.
Brushing topping on cold biscuits prevents proper absorption; apply immediately after removing from oven while still warm.
Substitutions
Dairy-Free Swaps
higher moisture; may reduce flakiness slightly
Full guide →similar binding; oat milk adds slight sweetness
Full guide →tangier flavor, less pronounced cheese note
Gluten-Free Swaps
biscuits may be denser; use xanthan gum blend
FAQ
Can I make these without a food processor?
Yes. After freezing flour mixture, use two knives or a pastry cutter to cut cold butter cubes into the dry ingredients until breadcrumb-like. Work quickly and keep hands cool. This method requires more attention but achieves similar results.
What if I don't have vegan cheddar?
Use nutritional yeast (1/4 cup) mixed with 1/4 teaspoon turmeric for savory, umami flavor. Alternatively, omit cheese entirely for plain herb biscuits. Flavor will be milder without the sharp cheese element.
How long do baked biscuits keep, and can I freeze them?
Store at room temperature in an airtight container for 2 days, refrigerate for up to 4 days, or freeze in a freezer bag for 1 month. Reheat frozen biscuits in a 300°F oven for 8-10 minutes until warmed through.