I have an addiction to bread. Anything that resembles bread, I love it so much. I discovered these delightful cheesy bread things after tasting them at Red Lobster. Red Lobster’s version isn’t vegan. Although, I want you to know that these vegan garlic cheddar biscuits are just as good as theirs. I wanted to make a version without cheese that actually tastes good. A lot of people don’t like to try vegan recipes made with cheese because some of the brands aren’t that good. Daiya’s is good enough to go inside of biscuits! Also, I wanted to make some for those that don’t eat gluten. I think I did pretty good. Honestly, I would pick these vegan ones over the ones made with regular cheese.
Growing up, my mother would make these from scratch all of the time. We never ate the box mix from the grocery store because honestly, those are a waste of time. You can even make them with pancake mix if you’re feeling that lazy. I have not tried them made with pancake mix yet, but I’ve heard that they’re really good. If you have tried making these with pancake mix, then comment below and tell me what the texture is like. I am so curious about this.
The key to making good biscuits is to cut and crumble the butter into the flour. This helps make them crispy and flaky. I use this step in my regular recipe for biscuits, I’ll be posting that recipe soon.
How to make vegan garlic cheddar biscuits:
First off, buy some of Bob’s Red Mill gluten free baking flour. That flour is the best gluten free flour on the market. Honestly, I prefer Bob’s Red Mill flours over other flour brands! If you don’t have any gluten free baking flour at home, then just use regular all purpose flour. Just don’t serve the ones made with all purpose flour to those that don’t eat gluten!
Next, you’re going to need some garlic powder. I just so happen to always keep garlic powder in my house. My go-to brand for garlic powder is Lawry’s because their garlic powder comes with parsley inside. Also, their garlic powder gives a roasted flavor to whatever you use it with.
In conclusion, you need some vegan cheese! The vegan cheese brand that I used is Daiya. Back in the day, I’m not going to lie, I did not like Daiya’s cheeses. But, they’ve changed the formula for the cheese and I love it so much now. I dislike sharp cheese and their cheese tastes mild now.
Want more recipes?
- Easy Buttery Vegan Rolls
- Red Velvet Cheesecake Brownies
- Graham Cracker Gingerbread Waffles
- Purple Sweet Potato Fries
- 1/4 cup Earth Balance Vegan Butter, melted
- 1 tbsp Lawry’s Garlic Powder
- 1/2 tbsp Dried Parsley
- Preheat your oven to 425 degrees F and line a baking pan with parchment paper.
- Measure out your milk and add 1 tbsp of white distilled vinegar to the milk. This is step creates a vegan buttermilk. Set aside. During this time, melt 1/4 cup of butter and add in garlic powder and parsley.
- To a large bowl, add the flour, garlic powder, and sat. Mix until everything is well combined.
- Cut up 6 tbsp of earth balance vegan butter and add it into the bowl. Using a bench scraper or your hands, cut the butter into the flour. The butter should be as crumbly as the flour.
- Add in the cheese and milk. Using your hands, combine all of the ingredients until you get a crumbly mixture.
- Drop the dough into a 1/4 measuring cup and then drop them onto the parchment paper.
- Place into the oven and bake for 17 minutes. Remove from oven and top with melted butter and garlic powder mixture.
- Serve immediately and freeze any left overs!
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