Why you’ll love these cheddar bay biscuits
Apparently a lot of Red Lobster locations have closed their doors over the last year, and even though our local one is still open for now, those biscuits aren’t dairy free. So naturally, we made our own using nutritional yeast instead of cheese, but if you want to use vegan cheese just use double (noted in the recipe card below).
If you like this recipe, you have to try this vegan soda bread, or this garlic naan bread. For something a little sweeter, try making this easy vegan cornbread.
Searching for more biscuit recipes? Try making these easy drop biscuits or these 5 ingredient dairy free biscuits. You can even sweeten them up and make strawberry blueberry shortcake with them!
Ingredients & substitutions
- Dairy free milk – You can use your favorite unsweetened dairy free milk.
- Turmeric – I’ve added this for a bit of color. It doesn’t make a ton of difference in the flavor, so you could skip it if you don’t have any.
- Nutritional yeast – This is my cheese alternative, but you can also use vegan cheddar if you have that instead. Both will work, but the amount needed with nutritional yeast is much less. If using cheddar shreds, use 3 – 4 tablespoons.
- Olive oil – This is what we had at home, but any liquid fat will work for this recipe.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to make these cheddar bay biscuits
Mix the dough. Add the dry ingredients to a large mixing bowl and whisk to evenly distribute them. Then, add the wet ingredients and the chives to the bowl and gently stir until a dough forms.
Form the biscuits. Use a large cookie scoop to scoop the dough onto a parchment lined cookie sheet. If you don’t have a cookie scoop, the biscuits should be about 3 tablespoons in size.
Bake the biscuits in a 450˚F oven for about 12 – 15 minutes. They should be slightly browned on top and they will have risen and almost doubled in size.
Make the topping. While the biscuits are baking, melt dairy free butter in the microwave and then stir in garlic powder, salt and parsley. Brush this on top of the biscuits when they are finished baking.
Cheddar Bay Biscuits
Ingredients
For the biscuits:
- 2 cups all-purpose flour, 250g
- 4 teaspoons baking powder
- 2 teaspoons sugar
- 1/2 teaspoon coarse salt
- 2 teaspoons Old Bay seasoning
- 1/4 teaspoon granulated garlic
- 1 1/2 tablespoons nutritional yeast*
- 1/8 teaspoon turmeric
- 1/2 cup olive oil
- 3/4 cup unsweetened, plain dairy free milk
- 2 teaspoons apple cider vinegar
- 2 tablespoons chopped chives
For the topping:
- 1/4 cup dairy free butter
- 1/4 teaspoon garlic powder
- 1/4 teaspoon coarse salt
- 1/4 teaspoon dried parsley
Instructions
- Preheat oven to 450˚F and line a baking sheet with parchment paper.
- Stir the dry ingredients together in a large bowl and whisk to distribute them evenly.
- The add the wet ingredients and the chives and gently stir until a dough forms.
- Scoop dough on prepared baking sheet using a large cookie scoop (about 3 tablespoons).
- Bake for 12 – 15 minutes, or until the biscuits have risen and are browned slightly on top.
- While biscuits are baking, melt dairy free butter in the microwave (about 30 – 45 seconds). Then, stir in garlic powder, salt and parsley.
- Remove from oven and brush the tops of the biscuits with the melted garlic butter.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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