This post may contain affiliate links. Please read our disclosure policy.
These Copycat Red Lobster Cheddar Bay Biscuits taste like I remember growing up, but vegan! They require simple ingredients and only about 30 minutes to prepare. They are the perfect side dish or appetizer for any party or holiday gathering.
What are Cheddar Bay Biscuits?
Red Lobster first introduced these biscuits as their “freshly baked, hot cheese garlic bread” in 1992. They originally served these biscuits to guests while waiting to be seated, but the demand grew, and they began providing them (complementarily) at their dining tables. They were renamed “Cheddar Bay Biscuits” in 1997 to reflect the “seaside atmosphere” of the restaurants.
Ingredients You’ll Need
- Vegan butter: The key to perfectly flaky biscuits is cold butter! Our #1 tip is to dice the butter and place it in the freezer for at least 10 minutes before starting.
- Vegan Buttermilk: In conjunction with the leaveners, vegan buttermilk helps the biscuits fluff up. Mix an acid (apple cider vinegar or lemon juice) with unsweetened plant milk to make it.
- All-purpose flour: We have not tested this recipe with gluten-free flour(s) and therefore do not have a gluten-free recommendation.
- Baking powder and baking soda: Chemical leavening agents that help the batter to rise when baked. Be sure not to mix up the two!
- Sugar: It adds a bit of sweetness, makes them more tender, and the top layer crispy.
- Seasonings: Salt, Garlic powder, Onion powder
- Vegan cheddar cheese shreds: We like to use vegan cheese from Follow Your Heart, Violife, or Daiya.
- Parsley: We opted for fresh but also dried works. If using dried, use 1/3 of the amount of fresh.
Is there dairy in Red Lobster biscuits?
Yes, the Cheddar Bay Biscuits served at Red Lobster are vegetarian and contain dairy. However, making them vegan is easy- use vegan alternatives for buttermilk, butter, and cheese.
How To Store These Vegan Cheddar Bay Biscuits?
- Although they are best when fresh, you can store any leftover biscuits at room temperature in an airtight container for several days.
- We do not recommend refrigerating the cooked biscuits.
- You can freeze leftover biscuits; once they’re cool, place them in an airtight container and freeze. Use within 3 months.
- To reheat these biscuits from frozen, you can either microwave them for 10-15 second intervals until warm or heat them in an oven wrapped in foil at 350 degrees Fahrenheit for 5-10 minutes or until warm.
Other Copycat Recipes To Try:
- Vegan KFC Fried Chicken (Copycat)
- Vegan No-Bake Chewy S’mores Granola Bars (Quaker Copycat)
- Crispy Fiesta Potatoes (Taco Bell Copycat)
If you make these vegan cheddar bay biscuits, tag us on Instagram @sweetsimplevegan and @consciouschris, and hashtag #sweetsimplevegan if you post anything– we love to see your photos!
Print
Vegan Red Lobster Cheddar Bay Biscuits (Copycat)
- Yield: 10-12 biscuits
- Diet: Vegan
Description
These Copycat Red Lobster Cheddar Bay Biscuits taste like I remember growing up, but vegan! They require simple ingredients and only about 30 minutes to prepare. They are the perfect side dish or appetizer for any party or holiday gathering.
Ingredients
Biscuits
- 8 tablespoons (112 g) vegan butter, cold
- About 1 cup (250 mL) cold soy milk
- 1 tablespoon apple cider vinegar
- 2 ¼ cups (270 g) of all-purpose flour
- 2 tablespoons (24 g) baking powder
- 2 teaspoons (10 g) granulated sugar
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1/4 teaspoon baking soda
- ¾ cup (80 g) vegan cheddar cheese shreds
- 2 tablespoons fresh parsley, chopped
Garlic Butter Topping
- 3 tablespoons melted vegan butter
- 1 tablespoon fresh parsley, chopped
- ½ teaspoons garlic powder
Instructions
- Remove your vegan butter from the refrigerator. Using a sharp knife, cut the butter into small cubes. Place the butter in the freezer to chill.
- In a large liquid measuring cup, add the apple cider vinegar. Then, add the plant milk until it reaches the 1 cup line. Mix and allow this to sit to form vegan buttermilk. Place the buttermilk and a large mixing bowl in the freezer and let these chill for 10 minutes.
- Preheat the oven to 430°F. Prepare a large baking sheet with parchment paper or a silicone mat.
- Remove the bowl from the freezer and add the flour, baking powder, granulated sugar, salt, garlic powder, and baking soda. Mix until well combined.
- Grab a food processor and add 3/4 of the flour mixture.
- Remove the butter cubes from the freezer and add them in as well. Run the food processor on high for about 30 seconds to break down the butter and create a breadcrumb-like texture.
- Add the contents of the food processor back into the mixing bowl.
- Create a well in the middle of the flour mixture and pour in the buttermilk. Quickly and gently stir everything together, just until incorporated. Gently fold in the vegan cheese and chopped parsley.
- Using an ice cream scoop or ¼ cup measuring cup, scoop the batter onto a baking sheet. Bake for 15-18 minutes, until golden.
- Meanwhile, make the garlic butter topping. Mix melted vegan butter, chopped parsley, and garlic powder in a small bowl. Brush the topping on the warm biscuits once removed from the oven. Serve warm, and enjoy!
Notes
- Instead of using a food processor, you can cut the butter using a fork or a pastry cutter. Add the butter into the flour mixture and use one of the two to “cut” the butter into the dry ingredients and create a breadcrumb-like consistency.
- Although they are best when fresh, you can store any leftover biscuits at room temperature in an airtight container for several days.
- You can freeze leftover biscuits; once they’re cool, place them in an airtight container and freeze. Use within 3 months.
- We have not tested this recipe with gluten-free flour(s) and therefore do not have a gluten-free recommendation.
- If you want an additional hint of spice, we recommend adding 1/4 teaspoon of cayenne pepper.
- Category: Appetzers, Sides
- Method: Oven
Disclaimer: This page may contain affiliate links, meaning that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!
I’ve tried other vegan copycat Cheddar Bay biscuit recipes, and these are without a doubt the best. They taste EXACTLY like the original – rich, buttery, salty, and garlicky. The smell alone smells just like the restaurant, it’s crazy! Can’t wait to impress friends and family with them. Thank you!
super delicious! used dried parsley for the mix because i didnt have enough fresh and saved the fresh for the butter on top and it is divine! used soy milk as my milk alternative. used the only food processor i have, my hands! combined everything in a bowl afet mixing together all the dry and the butter then added the butter and as moira would suggest folded in the cheez and yaaaaas! y’all i am so stoked on these! baked for 18 minutes 🙂
Ok I made these. Just as decadent as I remember them. My husband wanted to know how many calories and I said “Who cares?”
I wonder if the dough can be frozen after dividing out into 1/4 cup measurements?
We haven’t tested this, sorry!
As usual, every recipe we make of yours is absolutely delicious! These biscuits did not disappoint. My whole family devoured them and we had to fight for the last one lol. Thank you!