These Cheddar Bay Biscuits are super easy to make, tastier than any box mix and come together in 25 minutes. Bay Biscuits are no fuss and made from scratch with pantry staples and no rolling or kneading is required. You can be sure these homemade biscuits will always be a hit in your family and even pickiest eaters will eat them in no time.
I have to admit I’m not a baker by any means, true fact. So you see me rarely baking, but when I do I make some good breads like my Artisan Bread from the Dutch oven, the Easy Jalapeno Cornbread, or my Hummus Homemade Bread.
For you guys that means if I can make drop biscuits, you can make them as well easily. Taste like red lobster biscuits so you can imagine these are amazing.
Reasons to make Cheddar Bay Biscuits
First and foremost, my Cheddar Bay Biscuits are so easy to make from scratch. Just use measure cups, bowls, simple ingredients, and off you go baking. No yeast is required that means you can prepare the dough from scratch quick.
I’ll you show you step by step pictures so you know how easy everything is. The combination of buttery, cheesy and garlicky flavor are just the best.
Biscuits are also super versatile. Serve them with soups, like my Roasted Cauliflower Soup or the Corn Soup, with a Popcorn Salad, or as a side to Bangers and Mash or Country Gravy. So many great options, yum.
Have a look at buttermilk substitutes
As you can see in my ingredient list below, I use dairy free buttermilk, which is really great. But if you can’t find any in your shop, there a lot of possibilities:
You can use almond, soy or oat milk and mix them with lemon juice, white or apple cider vinegar and voila you have a buttermilk substitute.
Also you can mix dairy free yoghurt or sour cream with water and this leads to equally good results.
What you need for this Cheddar Bay Biscuits recipe
Besides buttermilk which is great for its acid taste and fat content, you will need the following:
Flour I find all purpose flour is amazing as it makes the perfect texture that you like and know from baking goods. You can use other flours, but the result will be different.
Brown sugar: here comes an uncommon ingredient for my biscuits, because everyone use white sugar. I tell you brown sugar really takes these to another level. Know that it gives them a softer and moisture texture, so good. You can of course use white sugar, but after I try both for me brown sugar makes really a great difference.
Baking powder and soda: we don’t need to rise the dough or use any yeast. We simply use a combination of baking soda and powder which is needed for the acid ingredients like buttermilk or substitutes (see above). I use less soda and more powder for the good reason that soda is more powerful than powder.
Vegan cheddar: of course that remarkably cheesy flavor is the star of the show. Lots of cheesy goodness so delicious.
Dairy free butter: this is used in the dough and after baking for the topping hot from the oven, yummy.
Garlic, onion powder and fresh parsley: Full rounds of flavor are going here. Both garlic and onion powder go into the dough, and garlic alone into the topping together with freshly chopped parsley.
How to make Cheddar Bay Biscuits
Preheat oven to 450F and lightly grease a 1/4 cup measuring cup with oil (I use a neutral tasting one). Line a baking sheet with parchment paper.
You will need two bowls: a big one for the dry ingredients and for mixing, and one for the wet ingredients.
Start with the dry one: combine flour, baking soda, baking powder, cheddar, brown sugar, garlic, onion powder in the bowl and season with a pinch of salt and pepper.
In the second bowl, mix buttermilk with 1/2 cup melted butter. Now give the mix into the bowl with the dry ingredients and combine to a dough. Do not overwork the dough.
Finally use your greased measuring cup to scoop up dough and drop it on the baking sheet. Make sure to leave 1 or 2 inch of space between each biscuit. You should get 12 biscuits in total and bake them for 14 minutes.
Meanwhile make sure you melt the remaining butter and mix it with parsley and garlic powder. Brush the Cheddar Bay Biscuits with the topping when they come fresh from the oven, enjoy.
Storing and freezing instructions
You can store the Cheddar Bay Biscuits at room temperature for around 4 days. For freezing, store them in an airtight container and freeze for around 3 months. Reheating is great in the microwave or oven.
This is also great for leftovers. Heat them for a couple of seconds in the microwave. Delicious cold and warm.
Tips and tricks
For the buttermilk substitute, I recommend no matter if you use lemon juice or vinegar with milk, to let it sit for around 5 minutes before using in the Cheddar Bay Biscuits.
For sour cream or yoghurt you can start straight away.
I can imagine the topping is also amazing with chives instead of parsley.
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- 2 heaping cups flour (use gf all purpose, if you would like to)
- 1 cup vegan cheddar, shredded
- 1/2 cup dairy free butter, melted
- 2 tsp brown sugar
- 1 cup dairy free buttermilk
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 Tbs baking powder
- 1/2 tsp baking soda
- salt, pepper to taste
For the topping
- 3 Tbs dairy free butter
- 1/3 cup fresh parsley, chopped
- 1 tsp garlic powder
- Preheat oven to 450F and lightly grease a 1/4 cup measuring cup with oil, line a baking sheet with parchment paper.
- Into a large bowl add flour, baking soda, baking powder, cheddar, sugar, garlic, onion powder and a pinch of salt and pepper. Mix everything.
- In a second bowl, combine dairy free buttermilk and melted butter.
- Give the wet ingredients into the bowl with the mixed dry ingredients and combine to a dough.
- Use the greased measuring cup to scoop up the dough and drop it onto your baking sheet. Use all dough until finished. Leave 1 or 2 inches between each of them. Bake for 14 minutes.
- Melt the butter for the topping, mix with the garlic powder and chopped parseley.
- Finally brush each biscuit fresh from the oven with melted garlic butter.
Nutrition Information:Yield: 12 Serving Size: 1 biscuit
Amount Per Serving: Calories: 221Total Fat: 14gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 38mgSodium: 409mgCarbohydrates: 19gFiber: 1gSugar: 2gProtein: 5g