Vegan Garlic Cheddar Biscuits

Total time29 min

Prep time15 min

Cook time14 min

4.5

(12)

These drop biscuits are everything you want from a savory bake — golden on the outside, tender in the middle, and loaded with garlicky, cheesy flavor in every bite. The trick that makes them work without any dairy is a simple combination of plant-based milk curdled with apple cider vinegar, which mimics buttermilk and gives the dough that classic tangy lift. Cold vegan butter gets worked into the flour until crumbly, and a full cup of shredded vegan cheddar gets folded right into the dough before baking — so the cheesy pull is baked in, not just a topping. Once they come out of the oven, a quick brush of melted vegan butter seasoned with garlic powder, dried parsley, and a pinch of salt takes them completely over the top. The whole batch of nine biscuits is ready in under 30 minutes, which makes them an easy win for weeknight dinners, holiday spreads, or anytime you need something impressive with very little effort. Serve them warm straight from the pan and watch them disappear fast.

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Ingredients

9 servings

For the biscuits

1 cup unsweetened plant-based milk
1 tbsp apple cider vinegar
2 cups all-purpose flour
1 tbsp baking powder
½ tsp baking soda
1 tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
⅓ cup vegan butter, cold and cut into small cubes
1 cup vegan cheddar cheese, shredded

For the garlic butter topping

3 tbsp vegan butter, melted
½ tsp garlic powder
¼ tsp dried parsley
1 pinch salt

Instructions

1
Preheat the oven to 450°F (230°C). Line a large baking sheet with parchment paper.
2
Stir together the plant-based milk and apple cider vinegar in a small bowl and set aside for 5 minutes until slightly curdled.

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