Vegan cheddar drop biscuits are so easy to make, and they’re great for breakfast or as a side dish for your holiday dinner. Make these and our Southern-style vegan biscuits.
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What to Expect
These cheesy, crispy on the outside and fluffy on the inside biscuits are incredibly easy to make and similar to Red Lobster’s cheddar bay biscuits.
Our one bowl recipe is made with simple ingredients, and you won’t find nutritional yeast or Bisquick in these biscuits.
In the content we’ll go over the following topics:
- What Kind of Vegan Cheddar Cheese is Best?
- How to Make Them Gluten-Free
- Pro Tips for Making Great Biscuits
- How to Make Them
- Make Ahead
- How to Store Them
- More Vegan Bread Recipes You’ll Love
Let’s get baking!
What Kind of Vegan Cheddar Cheese is Best?
Vegan cheese has come a long way since we went vegan seven years ago.
Thankfully, they actually have the texture and flavor of the kind made with dairy cheese, because the vegan cheese melts, stretches, and tastes amazing!
You can find them at most Whole Foods locations. If you aren’t able to find those brands, So Delicious shredded cheddar will work, too.
How to Make Them Gluten-Free
The great thing about drop biscuits, is that they’re rustic. Meaning that you don’t need to roll them out.
We find that this works best for making gluten-free biscuits because the texture isn’t compromised.
If you’re going to opt for gluten-free, we recommend using an all-purpose gluten-free flour, such as King Arthur or Bob’s Red Mill.
Pro Tips for Making Great Biscuits
- Preheat the oven and let it sit at 400˚F (204˚C) for 10 minutes before putting the biscuits in the oven. This will ensure that the temperature is accurate and that the biscuits rise and bake evenly.
- Make sure to check the expiration dates on the flour and baking powder. Old ingredients don’t rise well.
- Use the best vegan cheese shreds that you can find. This will ensure the cheese tastes great and melts.
- Make sure that the butter is chilled and cubed. We cube it and put it in the freezer for 10 minutes so it doesn’t soften too much when we mix it with the other ingredients.
- ONLY use unsweetened plant-based milk, and do NOT use coconut milk. Sweetened, flavored, and coconut milk will ruin the flavor of the biscuits.
- Bake them until they’re lightly golden on top and are firm to the touch. Your oven is probably calibrated differently than ours, so make sure that they look and feel done.
How to Make Them
Preheat the oven to 400˚F (204˚C).
Cube the butter and put it in the freezer while you prep the dry ingredients.
This will help to prevent the butter from softening too much while mixing.
Add the flour, baking powder, and salt to the mixing bowl and whisk them until they’re completely combined.
Add the chilled vegan butter and cheese shreds to the mixing bowl and use your hands to work the butter and cheese into the flour.
The butter should break down into pea sized pieces.
Add the milk and stir until it forms a solid sticky ball.
Use a wooden spoon to scoop the dough (between the size of a golf ball and a tennis ball) and drop them on a baking sheet.
You can make them as large or as small as you like, just be aware that you’ll need to adjust the baking time. For example, if you make small biscuits, they will take less time than large biscuits.
Bake them for approximately twenty minutes, or until they’re lightly browned on top and firm to the touch.
You can make the dough the day before and bake them the next day, although we think they are best when made immediately before baking.
Additionally, you can bake them the day before and warm them in the oven before serving, but once again, they’re always best when served fresh from the oven.
How to Store Them
Store them in a sealed container in the refrigerator and warm in the oven before serving.
Freeze them in a freezer safe container for up to 3 months. Heat in a warm oven before serving.
More Vegan Bread Recipes You’ll Love
Make our healthy vegan cheddar drop biscuit recipe and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
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Vegan Cheddar Drop Biscuits
- 2 cups all-purpose flour use gluten-free if needed
- 1 tablespoon baking powder
- ¼ teaspoon salt
- Black pepper to taste
- 2 cloves garlic minced
- 1 cup shredded vegan cheddar cheese
- 8 tablespoon vegan butter cubed and chilled
- ¾ cup unsweetened plant-based milk + 1 tablespoon lemon juice
- Preheat oven to 400°F (204°C)
- Cube the 8 tablespoon of butter and put in the freezer while you prep the flour mixture.
- In a measuring cup, whisk the ¾ cup of unsweetened plant-based milk with the 1 tablespoon of lemon juice and set aside. It will separate and lightly curdle; this is what you want it to do.
- In a large mixing bowl, whisk the 2 cups of flour, 1 tablespoon baking powder, ¼ teaspoon salt, black pepper to taste, and the minced garlic, until fully combined.
- Add the 1 cup of shredded cheddar cheese and the cubed butter to the flour mixture and use your (freshly washed) hands to cut the butter into the flour. It’s ready when the butter has been broken down to pea sized pieces.
- Pour the milk into the flour mixture and stir until it becomes incorporated into the flour and butter and turns into a solid ball.
- Use a wooden spoon to scoop out the dough and drop it on the baking sheet. You can make these as large or as small as you need them to be. We make them between the size of a golf ball and a tennis ball, which makes about a dozen. Depending on the size, you will need to adjust the cooking time.
- Bake for approximately 15 to 20 minutes, or until they’re a light golden brown on top and firm to the touch.