Listen up… these seriously taste almost IDENTICAL to the famous Red Lobster cheddar bay biscuits. I’m serious! I’ve had a few non-vegans try these, and I know they would all vouch on the fact that these taste nearly spot on! These biscuits are buttery, salty, cheesy, and a bit garlicky in flavor. They’re soft yet crumbly in texture. Oh, they’re also ridiculously easy and quick to make, too! Talk about WINNING!
And I mean EXTREMELY easy and quick to make.
Do you have about 15 minutes lying around? Then you can put these bad boys together because they are not only quick to make, but they’re also super easy to make. It’s the primary method of whisking together the wet ingredients, the dry ingredients, and then combining the two. I then fold shredded vegan cheddar cheese in, portion the dough out, and bake them! Lastly, I finish them off with a super simple garlic parsley butter.
I’ll take a whole plate of these biscuits, please!
I wish I were kidding. These little guys are so… dang… ADDICTING! They make for a perfect appetizer or as a side dish for dinner. Heck, maybe once the world goes back to normal, and potlucks are a thing again, you could bring these! You’ll for sure have brought the best “dish” there, I promise! In the meantime, though, since, you know, the world is the farthest thing from normal right now, why not pull a classic Netflix night and have a plate of these biscuits by your side? 10/10 recommend and will be doing this by myself shortly.
Who doesn’t love a good copycat recipe!?
I don’t think it is much of secret that I am very much so obsessed with copycat recipes. Recreating and veganizing famous fast food/restaurant dishes and popular, nostalgic store-bought snacks is so fun to me. I thrive off the challenge of recreating food that a person would typically think could never be made vegan, such as these cheddar bay biscuits. The challenge is so much fun that I decided to dedicate an entire category on the blog just for copycat recipes!
If you make these homemade vegan Red Lobster cheddar bay biscuits, don’t forget to post a picture to Instagram, tag me @chefsummerstorm, and #gardengrub so I can see your recreation!
Vegan Copycat Red Lobster Cheddar Bay Biscuits
- 3/4 cup almond milk, plain, unsweetened
- 1 tbsp raw apple cider vinegar
- 1 tsp lemon juice
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tbsp organic cane sugar
- 1 tbsp nutritional yeast
- 2 tsp garlic powder
- 1 1/2 tsp old bay seasoning
- 1/2 tsp kosher salt
- 1/2 cup vegan butter, melted and just slightly warm
- 1 1/2 cups vegan cheddar cheese, shredded (I use Daiya's cheddar cutting board shreds!)
- 1/4 cup vegan butter
- 1/2 tsp garlic powder
- 1 tbsp fresh parsley, finely chopped
How to Make the Biscuits
- Preheat the oven to 425 degrees Fahrenheit. Line 2 large sheet pans with TWO pieces of parchment paper on EACH pan. *This will prevent the bottoms of the biscuits from burning.
- To a small bowl, stir together the almond milk, apple cider vinegar, and lemon juice. Allow it to rest for 10 minutes to create vegan buttermilk.
- Into a medium-sized bowl, add the all-purpose flour, baking powder, sugar, nutritional yeast, garlic powder, old bay seasoning, and salt, and whisk together. Form a hole in the middle of this mix.
- Now, stir the melted butter into the vegan buttermilk you made. Pour this into the hole of the dry mix.
- Stir the dry mix and wet mix together until it is about 75% combined.
- Add in the shredded vegan cheddar cheese and stir it into the batter just until it is evenly distributed, and you can also no longer see any visible bits of flour. However, DO NOT over mix the batter, or you will have chewy biscuits!
- Scoop and measure out flat 1/4 cup portions of dough per biscuit. Lay six biscuits on each sheet tray and space them at least 1/2 an inch apart from each other. *DO NOT create biscuits larger than a flat 1/4 cup portion because the biscuits will be undercooked in the center, and if you cook them longer, they may turn too brown. Therefore, it is very important you measure FLAT 1/4 cup portions, which will give you 12 biscuits in the end.
- Place the pans of biscuits on the middle rack and bake for 9 minutes. Rotate the pans around and bake for another 9 minutes. *While these are baking, make the garlic butter.
- Brush the garlic butter onto the entire tops and sides of the biscuits. Place them back into the oven and bake for another 2 minutes.
- Allow these to cool down for at least 5-10 minutes so they finish cooking in the center.
- Add the 3 ingredients into a small saucepan and cook over low heat until the butter has melted and the garlic powder has mostly dissolved. Stir well.